超声波辅助提取桑椹色素的技术研究  

Study on extraction of mulberry pigment with ultrasonic assistance

作　　者：吴庆智[1,2] 张剑[1] 童军茂[1] 

机构地区：[1]石河子大学食品学院,石河子832003 [2]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品科技》2011年第2期183-185,共3页Food Science and Technology

摘　　要：对超声波辅助提取桑椹色素的方法进行比较系统的研究,同时采用正交试验对该方法进行优化,得到了超声波辅助提取桑椹色素的最佳工艺参数为0.01%HCl-70%乙醇、超声波功率为140 W、超声波处理时间为45 min、料液比(mL/g)为1:15,桑椹色素提取率为75.64%;其中各因素对超声波辅助提取桑椹色素的影响作用大小为料液比>乙醇浓度>超声功率>超声时间。The method of extraction of mulberry pigment with ultrasonic assistance was studied systematically and also was optimized by orthogonal test.The optimum technological parameters were determined as follows：0.01% HCl-70% ethanol as extraction solvent,extraction power was 140 W,extraction time about 45 min,material/extraction ratio was 1：15,extraction rate was 75.64%.The order of factors effected extraction of mulberry pigment with ultrasonic assistance was material/extraction ratio,extraction solvent concentration,extraction power,extraction time.

关 键 词：超声波 桑椹色素 提取 

分 类 号：R284.2[医药卫生—中药学]