摘要
以甘肃庆阳的朝天椒为材料,采用超声波辅助法通过单因素和正交试验设计,以辣椒红素提取率为指标,确定辣椒红素最佳提取工艺为:浸提温度40℃、浸提时间30min、超声波功率400W、料液比1∶12,在该工艺条件下辣椒红素的提取率可达6.65%。
With paprika in Qingyang of Gansu as the material,by the single factor and orthogonal test,and the ultrasonic assisted extraction technology of capsanthins were studied by using its yeild as an index.The optimum extraction condition of ultrasonic assisted was determined as follows:the extraction temperature of capsanthins was 40℃,operating time of ultrasonic was 30 min,ultrasonic power was400 W,ratio of solid to solution was 1∶12(g/mL),and the capsanthins yield was 6.65%under these extraction conditions.
作者
杨建霞
朱亚玲
YANG Jian-xia;ZHU Ya-ling(College of Life Science and Technology,Longdong University,Qingyang 745000,China)
出处
《中国食物与营养》
2019年第3期31-33,共3页
Food and Nutrition in China
基金
甘肃省高等学校科研项目(项目编号:2016B-099)
关键词
辣椒红素
超声辅助提取工艺
正交试验
capsanthins
Ultrasonic Assisted Extraction Technology
orthogonal test
