超声波辅助提取潮州柑果皮色素的工艺优化

Optimizing Technics of Extracting Yellow Pigment from Citrus reticulata Peel with Ultrasonic Aiding

本研究通过单因素试验和L9(33)正交试验对超声波辅助提取潮州柑果皮色素的工艺进行了优化。结果表明:影响潮州柑果皮色素超声波提取的主要因素为超声波提取温度,其次是超声波功率,再次是提取时间;优选方案为:70%乙醇为浸提剂,浸提温度50℃,超声波功率400W,浸提时间25min;超声波辅助提取潮州柑果皮色素的效率明显高于常规提取法。

In the thesis, optimizing technics of extracting yellow pigment from Citrus reticulata peel was carried on by single factor experiment and L9（3^3） quadrature enhancing experiment with ultrasonic aiding extracting experiment. The result showed that the extracting temperature was the main factor which effected the ultrasonic wave extracting efficiency of Citrus reticulata peel pigment, ultrasonic power was the secondly factors, then was the extracting time. The best technics of extracting pigment With ultrasonic wave craft was as follows： extracting solvent 70% ethanol, extracting temperature 50℃, ultrasonic power 450W, extracting time 25min, and ultrasonic craft was superior to the routine technique.