摘要
该文研究了超声波辅助提取枸杞类胡萝卜素的工艺,并用SAS 8.0设计优化实验。得出最佳工艺参数:以石油醚:丙酮(2∶1)为提取剂,超声时间32.86 min,超声功率337.54 W,超声温度42.65℃,液料比32.26 g/g,超声提取2次,在次工艺条件下类胡萝卜素提取得率为112.78 mg/100g。实际验证值为110.52 mg/100g,与预测值相比,误差为0.02%,符合实际生产需要。所得产品在卷烟样品中的最佳用量为0.5%;并对卷烟烟气柔和度、质感、口腔甜润感和杂气等方面均有明显改善,有助于提高香气的丰富性、香气质。
The microwave extraction parameters of carotenoids were optimized by SAS 8.0. The result showed that the best condition for ultrasounic extraction of carotenoids were：petroleum ether-acetone（2 ： 1）,ultrasonic time 32.86 min, ultrasonic power 337.54 W, ultrasonic temperature 42.65 ℃, and the ratio of solid to liquid 32.26 g/L, the extraction yield was 112.78 mg/100g.Doing like that, the ratio of carotenoids was 110.52 mg/100g,there was a relative error of 0.02% between 112.78 mg/100g and 110.52 mg/100g. The optimum dosage of the Carotenoids in cigarette was about 0.1%,and it has been good effects on the Texture, smoothing, spectrum, volume and so on.
出处
《食品工业》
北大核心
2011年第2期73-77,共5页
The Food Industry
关键词
超声波
枸杞
类胡萝卜素
优化
感官评价
卷烟
Ultrasound
Fructus Lycium barbarum L.
carotenoids
optimization
sensory evaluation
cigarette
