文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

超声波辅助提取红米色素的工艺研究

郑琳 1,张钟 2,陈湘 3,齐明 1
(,广东佛山 528000)(,广东茂名 525000)
(,安徽凤阳 233100)
摘要:研究了红米色素的最大吸收波长,并通过单因素试验确定了以 mol/L HCL 与 95%乙醇溶液的混合液(体积比为 3:17)
为提取剂,采用超声波辅助提取红米色素的适宜功率、时间、温度和料液比,然后通过响应面法优化了超声波辅助提取红米色素的最
佳工艺条件。结果表明:红米色素的最大吸收波长为 535 nm,该色素类型为花色苷类;超声波辅助提取红米色素的最佳工艺条件为:
功率 144 W,料液比 1:31(g/v),温度 70 ℃,时间 50 min,此工艺条件下的红米色素的提取率为 %。
关键词:红米色素;提取工艺;超声波;响应面法
文章篇号:1673-9078(2011)3-296-298
Ultrasonic-assisted Extraction of Red Rice Pigment
ZHENG Lin1, ZHANG Zhong2, CHEN Xiang3, QI Ming1
( polytechnic, Foshan 528000, China)
( of Chemistry and Life Science, Maoming University, Maoming 525000, China)
( of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China)
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 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 pound. The