胡萝卜中天然β-胡萝卜素超声提取工艺的研究  

STUDY ON THE ULTRASONIC EXTRACTION PROCESS OF NATURAL β-CAROTENE FROM CARROT

作　　者：张海霞[1] 杨云裳[1] 张应鹏[1] 陈安龙[1] 丁万武[1] 

机构地区：[1]兰州理工大学石油化工学院,有机与药物化学研究所,甘肃兰州730050

出　　处：《食品研究与开发》2007年第7期29-31,共3页Food Research and Development

基　　金：兰州理工大学校基金(SB05200601);兰州理工大学学生科技创新基金

摘　　要：采用L(934)正交试验,以β-胡萝卜素提取率为评价指标,用反相高效液相色谱法测定,研究了超声温度,超声功率,超声时间,超声频率对β-胡萝卜素超声提取的最佳工艺条件。试验表明:β-胡萝卜素标准曲线的回归方程为Y=1.27×107X-1.42×105,相关系数R=0.9994,最佳工艺条件为:超声温度55℃,超声功率50W,超声时间90min,超声频率100kHz。该法工艺简单、可靠、提取率高。According to the orthogonal design L9（3^4）, four factors in extraction were optimized, i.e. the ultrasonic temperature, ultrasonic power, ultrasonic time and ultrasonic wave frequency in this study ; taking the extraction y=1.27 × 10^7X-1.42 × 10^5, R square value was 0.999 4.The optimum conditions were as follows ：ultrasonic temperature was 55 ℃ ,ultrasonic power was 50 W,extracting time was 90 min, ultrasonic wave frequency was 100 kHz.The process was simple and reliable. The 15 -carotene yield was high.

关 键 词：中文摘要 采用L(934)正交试验 以β-胡萝卜素提取率为评价指标 用反相高效液相色谱法测定 研究了超声温度 超声功率 超声时间 超声频率对β-胡萝卜素超声提取的最佳工艺条件.试验表明:β-胡萝卜素标准曲线的回归方程为Y=1.27×107X-1.42×105 相关系数R=0.9994 最佳工艺条件为 

分 类 号：TS202.3[轻工技术与工程—食品科学]