超声波提取西兰花中叶黄素的工艺研究  

Study on Extraction Technology for Lutein from Broccoli Assisted by Ultrasonic

作　　者：王彦博[1] 石燕[1] 唐慧安[1] 

机构地区：[1]天水师范学院生化学院甘肃省新型分子材料设计与功能重点实验室,甘肃天水741001

出　　处：《资源开发与市场》2012年第3期193-195,共3页Resource Development & Market

基　　金：国家自然科学基金项目(编号:21071110)资助;甘肃省自然基金项目(编号:0803RJZE078)资助

摘　　要：以西兰花真空冻干粉为原料,探明了超声波强化四氢呋喃提取叶黄素的工艺条件。在确定适合提取料液比后,采用正交试验研究了超声波功率、提取温度、超声作用时间对提取量的影响。结果显示,较理想的提取条件为:超声波功率400W、提取温度40℃、超声波作用时间10min。在此条件下,叶黄素提取量最高。通过方差分析可知,温度影响达到0.05的显著水平。The technology conditions of tetrahydrofuran （THF） extraction, intensified by ultrasonic, for lutein from the raw material of vacuum freeze - dried Broccoli powder were proven up. After the fit extraction solid - liquid ratio identified, the influence on extraction capacity by the ultrasonic power, the temperature, and the time were studied using the orthogonal experiment. The results showed that the optimal extraction condition was 400W for ultrasonic power,40~C for extraction temperature, and 10 min for operation time. Under the condition, the extraction amount of l utein was highest. Through the variance analysis, it was known that the influence by the temperature achieved to 0.05 significant level.

关 键 词：西兰花 叶黄素 超声波 提取 

分 类 号：TB559[理学—物理]