超声波提取山竺果皮红色素工艺的研究  

Study on Extraction Red Pigment of Garcinia mangostana L. with Ultrasonic Technology

作　　者：张小曼[1] 马银海[1] 鄢胜波[1] 李勇[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650031

出　　处：《昆明学院学报》2009年第6期100-101,共2页Journal of Kunming University

摘　　要：以山竺果皮为原料,利用超声波提取天然食用红色素,正交法研究了影响超声波提取工艺的因素,并确定最佳工艺条件为:超声功率200 W,超声温度45℃,超声时间30 min,料液比1∶5,收率为95.8%.A red pigment was extracted from of Garcinia mangostana L. by ultrasonic technology. The extraction technology was optimized by using orthogonal test. Result showed that the optimum extraction conditions are as follows： ultrasonic power 200 W, temperature 45 ℃, time 30 min, material to solution 1 ： 5, and its rate of extraction was 95.8%.

关 键 词：山竺 红色素 超声波 提取工艺 

分 类 号：O657.5[理学—分析化学] S59[理学—化学]