摘要
采用超声法从辣椒中提取辣椒红素,以辣椒红素的收率为指标,运用均匀设计法确定了乙醇超声提取辣椒红素的最佳条件为:液固比(V/m)为12:1,超声时间为30min,超声波功率为200W。与浸提法比较,超声提取极大地缩短了提取时间,而且收率有明显提高。
The technology of paprika red extraction was studied by using yield as an index, The optimum extraction condition of ultrasound was dertermined by uniform design method as follows. The amount of the solvent （per 10.0g paprika red pigment） was 120mL, extraction time was 30 minutes, ultrasound power was 200W. Compared with traditional extract method, ultrasound method could improve the extraction yield and save extraction time of paprika red.
出处
《食品工业》
北大核心
2005年第4期43-44,共2页
The Food Industry
