摘要
以向日葵壳为原料提取红色素。在单因素试验的基础上进行中心组合设计,利用响应面法对其提取工艺参数进行优化。结果表明:提取温度54℃、提取时间112min、液料比22:1(mL/g)时,向日葵壳色素提取量最高为663.03mg/100g,预测值为661.74mg/100g,与实测值相符。以向日葵壳提取色素可以提高向日葵的附加值。
Based on single factor experiments,central composite design(CCD) combined with response surface methodology(RSM) was employed to optimize alcohol extraction of red pigment from sunflower hulls.Results showed that the optimal values of crucial process conditions such as extraction temperature and time and material/liquid ratio were 54 ℃,112 min and 1:22,respectively.Under these conditions,the maximum red pigment yield was predicted to be 661.74 mg/100 g,very close to the observed value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第6期122-126,共5页
Food Science
关键词
向日葵壳红色素
响应面法
提取量
sunflower hull red pigment(SHRP)
response surface methodology(RSM)
extraction yield