摘要
目的对超声辅助提取螺旋藻粉中的叶绿素a工艺进行优化。方法设计4因素3水平进行正交实验,即以提取时间、提取溶剂浓度、料液比和提取温度为实验因素,每个实验因素设计3个水平。通过分析极差和均值,筛选出最优的提取工艺条件。结果最佳工艺条件如下:超声时间50 min,乙醇浓度80%,超声温度35℃,料液比35:50(m:V)可以达到较理想的提取效果,其中乙醇浓度和超声时间是影响提取叶绿素a的主要因素,其次分别为超声温度和料液比。结论本研究筛选出的超声辅助提取条件准确、重现性好,可适用于螺旋藻粉中叶绿素a含量的测定。
Objective To optimize the ultrasonic assisted extraction of chlorophyll a from Spirulina powder.Methods The orthogonal experimentof 4 factors and 3 levels was designed.The extraction time,extraction solvent concentration,solid-liquid ratio and extraction temperature were regraded as the 4 experimental factors with each experimental factor designedfor 31 evels.The optimum extraction conditions were carried out by analyzing the means and extreme values.Results The optimum process conditions were as follows：the ultrasonic time was 50 min,ethanol concentration was 80%,ultrasonic temperature was 35 ℃and solid-liquid ratio was 35：50（m：V）,which could achieve good extraction effect.The concentration of ethanol and time wereknown as the main influencing factors fortheextraction of chlorophyll a,followed by ultrasound temperature and liquor ratio.Conclusion The ultrasound-assisted extraction conditionscreened in this study is accurate,reproducible,which is suitable for the determination of chlorophyll a in Spirulina powder.
出处
《食品安全质量检测学报》
CAS
2016年第10期4198-4202,共5页
Journal of Food Safety and Quality
关键词
螺旋藻粉
叶绿素A
超声辅助提取法
Spirulina powder
chlorophyll a
ultrasonic assisted extraction
