超声波辅助提取紫甘蓝天然色素工艺优化  

OPTIMIZING TECHNICS OF EXTRACTING NATURAL PIGMENT FROM PURPLE CABBAGE WITH ULTRASONIC AIDING

作　　者：孙雪花[1] 

机构地区：[1]延安大学化学与化工学院,陕西延安716000

出　　处：《食品研究与开发》2009年第12期106-108,143,共4页Food Research and Development

基　　金：陕西省延安大学校内专项基金(YDK2006-25)

摘　　要：通过单因素试验和L(934)正交试验对超声波辅助提取紫甘蓝菜色素的工艺进行优化。结果表明:影响紫甘蓝菜色素超声波提取的主要因素为超声波提取温度,其次是超声波功率,再次是提取时间和液固比;优选方案为:蒸馏水为浸提剂,液固比为40:1(mL:g),超声波功率80%,浸提温度40℃,浸提时间50min。The study aims to optimize the process of extracting pigment from purple cabbage carried by the assistance of ultrasonics through the single factor experiment and L9（ 3^4） orthogonal experiment. The result showed the main factors that affected the process were, first of all, the temperature when the ultrasonics extracted the purple cabbage pigment, and then ultrasonic power, and finally time and liquid-solid ratio. Therefore, the best methods are the distilled water used as the immersion extractant, extraction temperature （40 ℃ ）, ultrasonic power （ 80 %）, extraction time （50 min ）, and liquid-solid ratio of 40：1 （mL：g）.

关 键 词：紫甘蓝 色素 超声波 

分 类 号：TS264.4[轻工技术与工程—发酵工程] O657.5[轻工技术与工程—食品科学与工程]