摘要
以紫甘薯为试材,采用响应面实验设计的方法研究其色素最优提取工艺条件。结果表明:最优紫甘薯色素提取条件为提取温度77.79℃,提取时间20.76min和液料比37.25(mL/g)。验证实验结果表明:实测值与预测值相一致,在最优的紫甘薯色素提取工艺条件下,色素色价达到最大值205.81U/mL。
The extraction technology conditions of pigment from purple sweet potato are optimized. The response surface experimental results show that the optimum extraction conditions are as follows： extraction texnperature is 77. 79℃, extraction time is 20. 76 min and liquid-solid ratio is 37. 25 （mL/g）. Verification test results show that the measured value is consistent with the predicted value. Under the optimized extraction conditions, the largest color value of pigment extracted from purple sweet potato is 205. 81 U/mL.
出处
《中国调味品》
北大核心
2017年第6期149-151,共3页
China Condiment
基金
国家科技支撑计划项目(2012BAD38B05)
大连民族大学2017年度"大学生创新创业训练计划"项目
关键词
紫甘薯
色素
提取条件
响应面
优化
purple sweet potato
pigment
extraction conditionl response surface
optimization
