摘要
实验研究了姜黄色素的超声-微波协同提取工艺。以提取温度、提取时间和液固比为因素,以姜黄色素得率为响应值,设计三因素三水平的响应面分析实验,对其工艺参数进行优化,确定了最佳的工艺条件:提取温度53℃,提取时间19 min,液固比为17∶1(mL/g),在该提取条件下姜黄色素得率为3.00%。
Ultrasonic-microwave synergistic extraction technique was applied to extract curcumin. The effects of the extraction temperature, the extraction time, the ratio of liquid to solid on the impact of curcumin yield was studied, and the method of response surface method （RSM） with 3 factors and 3 levels was designed. The results showed that the optimum conditions were： the extraction temperature 53℃, the extraction time 19 min, the ratio of liquid to solid 17 ： 1（mL/g）, then with the curcumin yield 3.00%.
出处
《中国调味品》
CAS
北大核心
2009年第5期114-117,共4页
China Condiment
关键词
姜黄
姜黄色素
超声-微波协同提取
curcuma longa linn
curcumin
ultrasonic-microwave synergistic extraction
