超声波强化提取黑米皮色素的工艺研究  

Extraction technique of pigment from black rice hulls by ultrasonic

作　　者：孙晓侠[1] 吴珊珊[1] 王改玲[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《中国酿造》2010年第9期133-136,共4页China Brewing

摘　　要：研究了黑米皮色素的超声波强化提取工艺。以黑米皮色素的提取率为指标,采用单因素法和正交设计法对超声波强化提取工艺条件进行了优选。试验结果表明,最佳提取工艺条件为:乙醇浓度80%vol,乙醇溶液pH值1.5,液固比(40mL∶g),超声波功率128W,提取温度50℃,提取60min;该工艺条件下进行3次浸提,色素提取率达到98.8%,与相同条件下水浴加热提取相比,提取率提高了18.3%。A new technology of extracting pigment from black rice hulls by ultrasonic was studied. Based on the extraction rate of pigment, the single factor method and orthogonal design method were used for the optimization of ultrasonic extraction. The results showed that the optimal extraction conditions were： 80%vol ethanol with pH value 1.5, the ratio of material to liquid 40 ml/g, ultrasonic power 128W, extraction temperature 50℃ and extraction time 60 min. The extraction was conducted 3 times under above conditions. Then, the extraction rate of pigment reached 98.8%, which 18.3% higher than that of the water-bath extraction under the same conditions.

关 键 词：黑米皮色素 超生波强化 提取工艺 

分 类 号：O658[理学—分析化学]