摘要
为探明辣椒红色素的最佳提取工艺,在单因素试验基础上,选择液料比、提取时间、提取温度为自变量,辣椒红色素的色价为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对辣椒红色素色价的影响。结果表明:最佳提取工艺为乙酸乙酯∶丙酮为6∶4混合作为浸提溶剂,液料比11mL/g,提取时间94min,提取温度71℃。在该工艺条件下,辣椒红色素色价达79.21。
Based on the single factor analysis, the effect of liquid-solid ratio, extraction temperature and extraction time on enhancing the color value of capsanthin was evaluated by response surface analysis to explore the optimum extraction conditions. A 3-factor, 3-level Box-Behnken experimental design was applied and the interactions of each factor on the color value of capsanthin were also investigated. Results： the optimal conditions included 11 mL/g liquid-solid ratio, 94 min extraction time, and 71~C extraction temperature. Under such conditions, the color value of capsanthin was up to 79.21.
出处
《贵州农业科学》
CAS
北大核心
2013年第12期154-156,159,共4页
Guizhou Agricultural Sciences
关键词
辣椒红色素
提取工艺
响应面法
工艺优化
capsanthin
extraction process
response surface methodology
optimization
