摘要
通过正交设计实验的方法,探讨了超声波提取蓝靛果中红色素的工艺条件,确定了最佳提取条件为:酶解45℃,3 h,乙醇浓度60%,超声温度20℃,超声功率200 W,料液比1∶20,时间50 min。在此条件下蓝靛果红色素的得率为9.28%。
Through orthogonal design testing method,the optimum extraction conditions by ultrasonic was discussed.The conditions were as followed： hydrolysis 3h,temperature 45℃,extraction agent of 60% alcohol,temperature 20℃,ultrasonic power 200W,ratio of solid to liquid 120,time 50min.Under these conditions,the extraction rate of pigment was 9.28%.
出处
《化工技术与开发》
CAS
2011年第4期9-10,40,共3页
Technology & Development of Chemical Industry
