响应面分析法优化乙醇提取向日葵壳红色素工艺研究  

Response Surface Methodology for Optimization of Alcohol Extraction Technique of Red Pigment from Sunflower Hulls

作　　者：魏丽[1] 单春会[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品科学》2010年第6期122-126,共5页Food Science

摘　　要：以向日葵壳为原料提取红色素。在单因素试验的基础上进行中心组合设计,利用响应面法对其提取工艺参数进行优化。结果表明:提取温度54℃、提取时间112min、液料比22:1(mL/g)时,向日葵壳色素提取量最高为663.03mg/100g,预测值为661.74mg/100g,与实测值相符。以向日葵壳提取色素可以提高向日葵的附加值。Based on single factor experiments,central composite design（CCD） combined with response surface methodology（RSM） was employed to optimize alcohol extraction of red pigment from sunflower hulls.Results showed that the optimal values of crucial process conditions such as extraction temperature and time and material/liquid ratio were 54 ℃,112 min and 1：22,respectively.Under these conditions,the maximum red pigment yield was predicted to be 661.74 mg/100 g,very close to the observed value.

关 键 词：向日葵壳红色素 响应面法 提取量 

分 类 号：TS202.3[轻工技术与工程—食品科学]