摘要
以南瓜粉为原料,无水乙醇为提取剂,采用超声波辅助进行提取实验,通过单因素试验和响应面试验,考察超声波提取南瓜色素的工艺参数和提取效果,实验结果表明超声波提取南瓜色素的最佳工艺条件为:超声功率70%W,超声时间46 min,超声温度70℃,料液比19:1。
Using the pumpkin as material, the anhydrous ethanol as extracting agent, using ultrasound assisted to extract experiment. By single factor and response surface analysis experiment, investigating the process parameters and effects of ultrasonic assisted way to extract pumpkin pigments, the experimental results demonstrated the best technical conditions of extracting pumpkin pigment is： ultrasonic power at 70 % W, ultrasonic time at 46 min, ultrasonic temperature at 70 ℃ and material liquid ratio at 19：1.
出处
《食品研究与开发》
CAS
北大核心
2013年第18期16-20,共5页
Food Research and Development
基金
河南省科技计划重点科技攻关项目(102102110157)
河南城建学院科学研究基金项目(2010JZD008)
关键词
超声波
南瓜色素
响应面
ultrasound
pumpkin pigment
response surface analysis
