超声波强化提取β-胡萝卜素工艺  

Research on the ultrasonic extracting techniques of β-carotene

作　　者：熊科[1] 夏延斌[1] 刘蓉[2] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南农业大学园艺园林学院,长沙410128

出　　处：《食品科技》2008年第5期160-163,共4页Food Science and Technology

摘　　要：运用超声波强化溶剂提取法从胡萝卜中提取β-胡萝卜素,以HPLC法测定其含量为评价指标,通过均匀实验法得出最佳工艺为提取功率60%,液固比15∶1(v∶m),提取时间60 min,提取温度40℃,提取3次。超声波强化提取具有提取时间短、收率高、无需加热的特点,非常适用于β-胡萝卜素的提取。The extraction technology of β-carotene was selected by HPLC which mensurate the content as an index. The optimum condition has been obtained by uniform design method as follow. The power of ultrasonic was 60%, ratio of solution and solid as 15：1 （v：m）, time was 60 min, temperature 40℃, three time. Save time, improve extinction rates, and need not be hot is the characteristics of ultrasonic extinction method, which is very applicable to extraction β-carotene.

关 键 词：Β-胡萝卜素 均匀实验 超声提取 饱和度 

分 类 号：TS201.1[轻工技术与工程—食品科学]