摘要
为获得栗壳天然食用色素的最佳提取工艺,以栗壳为原料,通过正交试验及方差分析,探讨乙醇回流提取法和超声波辅助提取法的最佳提取工艺,并对二者进行比较。乙醇回流提取法的最佳提取条件为:以pH=8.0、浓度为50%的乙醇水溶液为提取剂,料液比为1:20,在80℃下提取3 h。超声波辅助提取法的最佳工艺条件为:在频率为40 kHz及200 W条件下,以浓度为40%的乙醇水溶液为提取剂,料液比为1:15,在60℃下超声波提取60 min。超声波辅助提取法的得率略高于乙醇回流提取法的得率。
This study using the chestnut shell as the raw materials in the experiment, through the orthogonal experiment and the variance analysis, obtains the optimum condition on return extraction of ethanol of food pigment extracted from chestnut shell, namely, the chestnut shell is soaked in pH=8.0 and 50% aqueous ethanol, 1：20 as the ratio of raw material to be solvent for 3 hours at 80 ℃. The best condition on assistance extraction of ultrasonic wave is that chestnut shell is soaked in 40% aqueous ethanol, 1：15 as the ratio of raw material to be solvent for 60 minutes under ultrasonic wave condition（200 W,40 kHz） at 60 ℃.
出处
《农业科技与装备》
2010年第1期45-48,共4页
Agricultural Science & Technology and Equipment
关键词
栗壳
食用色素
提取
乙醇
超声波
chestnut shell
food pigment
extraction
alcohol
ultrasonic wave
