摘要
利用超声波的空化作用和响应面法进行优化柚子黄油胞层黄色素的提取工艺,建立了提取时间、料液比和乙醇浓度对黄色素提取的数学模型,优化出最佳提取工艺。结果表明:料液比、乙醇浓度对黄色素提取溶液的吸光度影响显著,最佳提取参数为提取时间30min、料液比1∶33g/m L、乙醇浓度51%,在此条件下柚子黄油胞层黄色素提取液的吸光度为1.778(n=3),与预测值无显著性差异。
The ultrasonic cavitation and the response surface methodology were used to optimize the extraction process of the yellow pigment from flavedo of grapefruit,and a mathematical model of extraction time,solid-liquid ratio and ethanol concentration on the extraction of yellow pigment was established to obtain the optimal extraction process.The results showed that the effects of solid-liquid ratio and ethanol concentration on the absorbance of yellow pigment extract solution were significant,and the optimal extraction process was extraction time of 30min, solid-liquid ratio of 1:33g/mL and ethanol concentration of 51%, under which the absorbance of yellow pigment extract solution was 1.778 (n = 3)and there was no significant difference between prediction value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第11期223-226,共4页
Science and Technology of Food Industry
基金
广东省教育厅科技创新项目(2012klcx0104)
关键词
超声波
响应面
柚子
黄色素
ultrasonic
response surface
grapefruit
yellow pigment
