微波辅助提取红枣红色素的研究  

The Study of Extracting Red Pigment from Red Jujube by Microwave Method

作　　者：吴绍武[1] 刘章武[1] 唐婧苗[1] 秦楠 张厚军 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]武汉中粮肉食品有限公司,湖北武汉430200

出　　处：《食品研究与开发》2010年第5期54-57,共4页Food Research and Development

基　　金：武汉市农业科技产业化项目(20082021205)

摘　　要：利用微波技术提取红枣红色素,在单因素试验的基础上,利用Box-Benhnken中心组合试验和响应面分析法,确定红枣红色素微波提取的最佳工艺条件,即微波功率240 W,NaOH浓度0.51 mol/L,萃取时间184 s,料液比1∶21.33(g/mL)。This article studied the technology of extracting red pigment from red jujube by microwave method.Based on the Single-factor experiments,the optimum condition for the extraction of red jujube red pigment were determined through Box-Benhnken center-united experiment design and Response Surface Methodology.The optimum extraction condition was microwave power 240 W,the concentration of NaOH 0.51 mol/L,extraction time 184 s,the ratio of material to solvent 1∶21.33（g/mL）.

关 键 词：红枣 红色素 微波提取 响应面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]