摘要
采用超声波法、微波法研究不同提取方法和工艺对辣椒红素的提取,在此基础上通过正交设计,得出最高得率和最优条件组合。比较结果显示,超声波提取优于其他提取方法,其最佳提取条件为:固液比1:20,超声时间25min,超声温度35℃,辣椒红素得率为0.103%。该方法节省溶剂,大大缩短提取时间,显著节约了资源。
Capsanthin was extracted by ultrasonic wave and microwave. Meanwhile the orthogonal experimental design was also performed to get the upmost extraction efficiency and optimal condition. It was indicated that ultrasonic extraction was better than others, for solvent was economized and extraction time was greatly shorten. Thus resource and energy were remarkable saved. Its optimal extraction conditions were as follows., the ratio of material to liquid 1：20（g/ml）, time ultrasonic extraction 25min, the temperature of ultrasonic extraction 35℃. The capsanthin could be obtained in the proportion of 0.103% under this condition.
出处
《中国食物与营养》
2010年第10期35-37,共3页
Food and Nutrition in China
基金
云南科技合作项目(2006FY110708-2)
