栗壳天然食用色素超声波辅助提取工艺的研究  

Study on the Assistance Extraction Technology of Ultrasonic Wave of Food Pigment from Chestnut Shell

作　　者：高荣海[1] 李冬生[1] 王学文[1] 

机构地区：[1]辽宁省经济林研究所,辽宁大连116031

出　　处：《农产品加工（下）》2010年第2期36-38,共3页Farm Products Processing

摘　　要：以栗壳为原料,通过正交试验及方差分析得出栗壳天然色素超声波辅助提取法的最佳工艺条件为:超声频率为40kHz,功率为200W,体积分数为40%的乙醇溶液,料液比为1∶15,在60℃下提取60min。The chestnut shell was used as raw materials in this experiment. The best condition of assistance extraction of ultrasonic wave were obtained as follows by the orthogonal experiment and the variance analysis： chestnut shell was soaked in 40% aqueous ethanol, 1 ： 15 as the ratio of raw material to solvent for 60 minutes under ultrasonic wave condition （200 W, 40 KHz） at 60 ℃.

关 键 词：栗壳 食用色素 超声波 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]