食品科学2011，Vol.32Issue(22)：109-113,5.
超声波辅助提取刺五加浆果色素工艺优化
Optimization of Ultrasonic-assisted Extraction of Pigments from Acanthopanax senticosus Harms Fresh Fruit
摘要
Abstract
The ultrasonic-assisted extraction of pigments from Acanthopanax senticosus Harms fresh fruit was optimized by employing a four-factor three-level Box-Behnken experimental design and response surface analysis.Results showed that the optimal extraction conditions were 37.5% ethanol as extraction solvent at a liquid/material ratio of 9：1（mL/g）,170 W ultrasonic power and 43 min ultrasonic treatment time.The extract solution obtained under the optimal conditions revealed an absorbance of 0.791 at 525 nm.关键词
刺五加/色素/超声波/提取/响应面法Key words
Acanthopanax senticosus Harms/pigment/ultrasonic/extraction/response surface methodology分类
轻工纺织引用本文复制引用
孙海涛,邵信儒..超声波辅助提取刺五加浆果色素工艺优化[J].食品科学,2011,32(22):109-113,5.基金项目
吉林省教育厅“十二五”科学技术研究项目 （）
