超声波协同微波提取黑小麦色素的工艺优化  

Optimization of Ultrasonic-microwave Synergistic Extraction of Pigment from Black Wheat by Response Surface Methodology

作　　者：李超[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品工业》2011年第11期38-41,共4页The Food Industry

摘　　要：采用响应曲面法对黑小麦色素的提取工艺进行优化。在单因素试验的基础上,选择液料比、提取时间和微波功率,进行三因素三水平的Box-Behnken试验设计,采用响应曲面法(RSM)分析3个因素对响应值的影响。结果表明:最佳提取工艺条件为液料比11.9 mL/g,提取时间121 s和微波功率299 W,在此条件下,吸光值达0.704。工艺稳定可靠,可在生产中应用。The objective of this study was the optimization of the extraction process for the pigment from black wheat by response surface methodology.Based on single factor experiments,a three-factor and three-level Box-Behnken design coupled with response surface analysis（RSM） was employed to probe the effects of solvent to material ratio,extraction time and microwave power on the absorbance value of the pigment.It was found that the best extraction conditions were as follows： solvent to material ratio 11.9 mL/g,extraction time 121 s and microwave power 299 W,and that the absorbance value was 0.704 under such conditions.The extraction process proves stable and reliable and is applicable for the production of the pigment.

关 键 词：黑小麦 色素 超声波协同微波提取 

分 类 号：TS264.4[轻工技术与工程—发酵工程]