| 超声波提取茄子皮天然红色素工艺研究 |
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| 引用本文： | 周丽娟,王顺民. 超声波提取茄子皮天然红色素工艺研究[J]. 保鲜与加工, 2008, 8(2): 52-54 |
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| 作者姓名： | 周丽娟 王顺民 |
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| 作者单位： | 安徽工程科技学院生化工程系,芜湖,241000;安徽工程科技学院生化工程系,芜湖,241000 |
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| 基金项目： | 安徽工程科技学院本科生科研资助项目(2007XS026) |
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| 摘 要： | 通过单因素试验确定了提取溶剂种类、提取剂浓度、料液比、提取温度、浸提时间及超声波功率的适用范围，再利用正交试验法进行工艺优化，得出超声波提取茄子皮天然红色素的最佳工艺条件。试验结果表明，影响因素主次顺序为：料液比〉提取时间〉提取温度。用酸性无水乙醇溶液超声波提取茄子天然红色素的最佳工艺条件为料液比1：6、浸提温度70℃、浸提时间30min、功率160W。
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| 关 键 词： | 茄子皮 超声波提取 天然红色素 |
| 文章编号： | 1009-6221（2008）02-0052-03 |
| 收稿时间： | 2007-11-01 |
| 修稿时间： | 2007-11-01 |
Study on Ultrasonic Extraction Red Pigment of Eggplant Peel |
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| ZHOU Li-juan,WANG Shun-min. Study on Ultrasonic Extraction Red Pigment of Eggplant Peel[J]. Storage & Process, 2008, 8(2): 52-54 |
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| Authors: | ZHOU Li-juan WANG Shun-min |
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| Affiliation: | ZHOU Li-juan, WANG Shun-rain (Dept. of Bioch. Engn. Anhui University of Technology and Science, Wuhu 241000, China) |
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| Abstract: | Single factors included solvent, ratio of material to solvent, temperature, extraction time and orthogonal tests were adopted to optimize the extraction process. The results showed that the optimal conditions for the extraction by 90% ethanol as solvent were obtained as follows： the ratio of material to solvent 1：6 at 70℃ for 30 min. Primaries influence of factors was in turn： ratio of solid to solvent is more than extraction temperature more than extraction time. |
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| Keywords: | eggplant peel ultrasonic extraction red pigment |
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