现代食品科技2011，Vol.27Issue(3)：296-298,3.
超声波辅助提取红米色素的工艺研究
Ultrasonic-assisted Extraction of Red Rice Pigment
郑琳 1张钟 2陈湘 3齐明1
作者信息
- 1. 佛山职业技术学院,广东佛山,528000
- 2. 广东石油化工学院化学与生命科学学院,广东茂名,525000
- 3. 安徽科技学院食品药品学院,安徽凤阳,233100
- 折叠
摘要
Abstract
The maximum absorption peak of the pigment was investigated. While through signal factor experiment appropriate extraction power, time, temperature and raw material to water were obtained respectively by ultrasonic technique using mixture of 1.5mol/L HCLand 95％ alcohol (the ratio of volume is 3:17) as solvent. Optimum extraction conditions were optimized by response surface methodology (RSM).The result showed that the maximum absorption peak of the red rice pigment was 535 nm and the pigment was found as anthocyanin compound. The optimum technical parameter was as follows: ultrasonic power 144 W, temperature 70℃, time 50 min and raw material to extractant 1:31.Under these conditions the yield of red rice pigments was 16.66％.关键词
红米色素/提取工艺/超声波/响应面法引用本文复制引用
郑琳,张钟,陈湘,齐明..超声波辅助提取红米色素的工艺研究[J].现代食品科技,2011,27(3):296-298,3.
