中国食品添加剂Issue(5)：143-148,6.
桂花果色素的超声波辅助提取工艺优化
Optimization of ultrasonic assisted extraction process of pigment from Osmanthus fruit
摘要
Abstract
The extraction process of pigment from Osmanthus fruit was studied in order to provide theoretical basis for its application in food.Using color value of Osmanthus fruit as the index,on the basis of single factor experiment,using Box-Behnken central composite experimental design in Design Expert 8.0.6.1 software,the extraction technology of pigment was optimized by the response surface design in three factors and three levels.The results showed that the best extraction process conditions of pigment from Osmanthus fruit are as below:solid-liquid ratio is 1 ∶ 23 (g/mL),extraction temperature is 63℃,extraction solvent is 50％ ethanol and extraction time is 30 min.Under these conditions,the color value was 381.4.The established model in this study is feasible in practice.关键词
桂花果/响应曲面法/色素/提取工艺Key words
Osmanthus fruit/responses surface method/pigment/extraction process分类
轻工纺织引用本文复制引用
汪洪涛,王卫欣,毛云..桂花果色素的超声波辅助提取工艺优化[J].中国食品添加剂,2017,(5):143-148,6.基金项目
江苏省大学生创新训练计划项目(201612407014Y) （201612407014Y）
江苏省自然科学基金(BK20161479)、江苏省高校自然科学基金(16KJB150043)江苏经贸职业技术学院重点课题(JSJM16009). （BK20161479）
