摘要
对辣椒红色素的的超声提取方法进行了研究,通过单因素试验和正交设计试验确定了超声提取辣椒红色素的影响因素并筛选其优化超声提取条件,采用分光光度法测定辣椒红色素的含量。试验结果表明,辣椒红色素最佳提取条件为超声时间40min,提取次数2次(40min,40min),料液比1∶10,温度60℃;线性回归方程为A=6063C-0.0014(R=0.9997),其线形范围为24～120μg/mL,RSD为0.40%。
This paper studied the extraction process of supersonic wave on red pigment from Paprika. Single factor test and orthogonal design methods were applied to analyze the effects of the factors. UV determined the content of red pigment. The optimum condition is as follows： extraction time is 40min, extraction times is 2 times, the ratio of solid/liquid is 1：10, temperature is 60℃. The liner regression equations is A=6063C-0.0014 （R=0.9997）, the liner range is 24-120μg/mL, RSD is 0.40%.
出处
《食品科技》
CAS
北大核心
2007年第8期198-201,共4页
Food Science and Technology
关键词
辣椒红色素
超声提取
含量测定
正交设计
Paprika red pigment
extraction of ultrasonic wave
determination
orthogonal design
