响应面优化微波辅助下印尼姜黄色素的提取工艺  

Optimization Indonesia curcumin extraction microwave assisted by response surface method

作　　者：周金玲[1] 罗鹏[2] 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子8320002 [2]石河子大学食品学院,新疆石河子832000

出　　处：《江西食品工业》2011年第3期20-21,25,共3页Jiangxi Food Industry

摘　　要：以印尼姜黄为原料,研究微波条件下水法提取姜黄色素,分析微波功率、作用时间、料液比、提取次数对提取率的影响,通过响应面实验确定提取的最佳工艺条件。In this thesis, using distilled water as extraction reagent by microwave radiation, extracting curcumin, The influence of proportion of reagent and-solvent, microwave power, radiant time, times of extraction are studied in single factor test., on the basis-of the response surface method, we established the optimum conditions for this technology.

关 键 词：印尼姜黄色素 微波 水提取法 

分 类 号：TS202.3[轻工技术与工程—食品科学]