摘要
研究超声提取辣椒红色素的工艺,通过正交试验得出超声提取辣椒红色素的最佳工艺条件,即以无水乙醇为提取溶剂,超声功率为240 W,料液比1∶15,超声时间为20 min,辣椒红色素得率可高达1.573%。
The ultrasonic extraction technology of capsanthin is studied. The optimum condi- tions obtained by orthogonal tests are using absolute alcohol as solvent, 240 W of ultrasonic fire- power, 1 ： 15 of the ratio of solid to solution and extracting for 20 minutes. Under the conditions, the capsanthin yield by ultrasonic extraction reaches 1. 573%.
出处
《粮食与食品工业》
2009年第2期21-24,共4页
Cereal & Food Industry
关键词
辣椒红素
超声波
提取
capsanthin
ultrasonic
extraction
