均匀设计法优选盱眙野生枸杞红色素提取工艺  

Optimization of the extraction technology for wild Fructus Lycii red pigment in Xuyi based on uniform design

作　　者：李文谦[1] 茅燕勇[1] 

机构地区：[1]淮阴工学院生命科学与化学工程学院,江苏淮安223003

出　　处：《中国调味品》2012年第1期104-107,共4页China Condiment

摘　　要：用均匀设计法优化了盱眙野生枸杞红色素的提取工艺。以浸提率为指标,考察了不同浸提溶剂、温度、料液比和浸提时间4个因素的影响,并对提取过程用多元回归方程进行了数值模拟。实验得到优化的枸杞红色素提取工艺条件为:用石油醚-丙酮(1∶1,v/v)混合溶剂浸提,浸提温度44℃,料液比1∶40,浸提时间1.6h。结果表明,盱眙野生枸杞红色素的提取率为94.25%,实验结果与回归方程的拟合值吻合良好。An extraction technology of wild Fructus Lycii red pigment in Xuyi was optimized by a uniform design experiment. The effect of extraction solvent, extracting time, temperature and ratio of material to liquor on the extraction yield of red pigment was investigated. A mathematical simulation based on extraction was processed. The optimum technology parameters are： extracting time 1.6 hour, ratio of material to liquor 1 ： 40 g/mL, temperature of 45 ℃ with petroleum ether-acetone （1 ： 1,v/v）. Under the optimized condition, the extraction rate of red pigment is 94.25%. The real determined values are consistent with predicted values by a regression equation.

关 键 词：枸杞 红色素 提取 均匀设计 优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]