摘要
采用超声波强化乙醇提取温州蜜柑果皮中的类胡萝卜素。选取料液比、提取温度、提取时间三个主要因素,利用响应曲面法研究各因素交互作用。结果表明优化提取工艺条件为:采用95%乙醇溶剂进行单次提取,超声功率250W,料液比1∶35g/mL,提取温度36℃,提取时间9min,测得类胡萝卜素的提取含量为351.25μg/g,提取率为85.86%,与理论值的相对误差较小;较非超声波提取,单次提取含量提高了22%,提取时间缩短了85%。
.Carotenoids in Satsuma mandarin peel were extracted with ethanol assisted by ultrason.Three main factors were selected as ratio of material to solution, extraction temperature and time and response surface methodology was used to study the interaction among factors on extraction rate of carotenoids in the peel.The optimized extraction condition with 95% ethanol was as follows,, extracted only once,250W in ultrasonic power, 1：35g/mL in a ratio of material to solution,36℃ in extraction temperature and 9min in extraction time.Under this condition,the extraction rate was 85.86% and the content of carotenoids was 351.25 μg/g,which was very close to the theoretical value calculated from the regression equation.The yield of single extraction with the optimized conditions increased by 22% and the extraction time decreased by 85% compared to those of extraction in control respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第19期183-187,共5页
Science and Technology of Food Industry
基金
农业部现代农业产业技术体系建设专项资金资助
关键词
超声波辅助提取
温州蜜柑果皮
类胡萝卜素
响应曲面法
ultrason-assisted extraction
Satsuma mandarin peel； carotenoids
response surface methodology
