摘要
采用安全无毒的乙醇为溶剂,研究了超声时间、料液比、搅拌速度等因素对虾青素提取效率的影响。在此基础上,采用响应面设计对以上3个因素的交互关系进行探究。结果表明,3个因素对虾青素提取率的影响顺序为:超声时间>料液比>搅拌速度;最佳提取条件为:超声时间20min、料液比1:150、搅拌速度1000 r/min,在此条件下虾青素提取率可达48.42%。
Ethanol, an environmentally friendly solvent, was used to extract astaxanthin from Haematococcus pluvialis. The effect of several conditions, including ultrasound time, the ratio of solid to liquid （S/L） and stirring rate, on astaxanthin extraction rate was investigated. Response surface methodology was applied to study the interaction in these factors. The effects of three factors on the extraction of astaxanthin were in order of ultrasound time, S/L, and stirring rate. The optimal astaxanthin extraction rate was 48.42% with 20 min of ultrasound time, 1：150 of S/L, and 1000 r/min of stirring rate.
出处
《食品科技》
CAS
北大核心
2017年第10期239-243,共5页
Food Science and Technology
基金
国家自然科学基金项目(41606177)
福建省高校产学合作项目(2015N5006)
福建省教育厅中青年教师教育科研项目(JA15406)
泉州市科技局校地协同创新项目(2016N056)
关键词
雨生红球藻
虾青素
超声
提取
Haematococcus pluvialis
astaxanthin
ultrasound
extraction
