摘要
利用超声波辅助提取紫甘薯中的紫甘薯色素,在单因素实验的基础上,采用Plackett-Burman试验设计对超声波提取的因素进行了研究,筛选出对超声波提取紫甘薯色素具有显著影响的因子为超声波功率(P<0.000 1),提取次数(P=0.000 9)和料液比(P=0.002 8),并得到了以紫甘薯色素提取率为响应值的线性回归方程,为进一步的响应面优化提供了参考。
Ultrasonic wave was used to extract the pigment from purple sweet potato. On the base of single experiments, Plackett-Burman design was applied to study the factors of ultrasonic extraction and screen out the key factors：ultrasonic power（P〈0.000 1）, extraction of times（P=0.000 9）and ratio of solid to solution（P=0.002 8）. The linear regression equation of pigment＇s yield as response value was obtained , and the results can provide a reference for the further optimization by using Response Surface Method.
出处
《食品研究与开发》
CAS
北大核心
2014年第5期37-40,共4页
Food Research and Development
