超声辅助提取红甘蓝色素的研究  

Study on extraction of pigment from red wild cabbage by ultrasonic treatment

作　　者：郭紫光[1] 张永忠[1] 刘妍妍[1] 王超[2] 

机构地区：[1]东北农业大学理学院应用化学系,黑龙江哈尔滨150030 [2]东北农业大学园艺学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第8期268-270,共3页Science and Technology of Food Industry

摘　　要：以新鲜的红甘蓝(东农-8D50)为原料,采用乙酸水溶液提取红甘蓝色素。通过单因素考察及正交实验优化了超声波法辅助提取红甘蓝色素的实验条件。正交实验结果显示,在70W的超声功率下,当超声时间为50min、超声温度为40℃、乙酸浓度为25%、料液比为1∶4(g/mL)时,提取率为1·62mg/g,粗产品中红甘蓝色素含量为10·3%。The extraction conditions of pigment from red wild cabbage by ultrasonic wave were optimized by single factor and orthogonal experiment.When the red wild cabbage was soaked in 25% ethanol solution（1：4） for 50min, at 40℃,under ultrasonic power 70W,the yield and the content of pigment from red wild cabbage in the extracts were 1.62mg/g and 10.3% ,respectively.

关 键 词：超声提取 红甘蓝 色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]