摘要
通过单因素和正交试验对超声波提取蛋黄果果肉色素的工艺进行了优化。结果表明:影响超声波提取的主要因素为超声波提取温度,其次是提取时间,再次是提取功率。最优工艺为:提取剂为无水乙醇,浸提温度40℃,浸提时间20 min,超声波功率200 W。超声波辅助提取蛋黄果色素的效率明显高于常规提取法。
Extracting technics on pigment extracting from sarcocarp of Lucuma nervosa A. DC were optimazed by single factor test and orthogonal test with ultrasonic extraction. The results showed that the main factors influencing ultrasonic extraction was ultrasonic extraction temperature, the second was extracting time, and then was extracting power. Optimization scheme was that the anhydrous ethanol was used as extracting agent, temperature was 40℃, extracting time was 20 min and ultrasonic power was 200 W. Ultrasonic extraction efficiency of Lucuma nervosa A. DC pigment was obviously higher than that of conventional extraction method.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第20期105-107,124,共4页
Guangdong Agricultural Sciences
基金
韩山师范学院-广东顺大食品调料有限公司横向联合项目(2012)
关键词
蛋黄果
果肉
色素
超声波提取
工艺优化
Lucuma nervosa A. DC
pulp
pigment
ultrasonic extraction
process optimization
