五味子红色素超声波辅助提取工艺优化  

The Ultrasonic Wave Assisted Extraction Technology Optimization of Red Pigment of Schisandra

作　　者：何华[1] 徐保利[1] 李先宽[1] 刘枞[1] 丁璞[1] 王冰[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中国调味品》2012年第7期104-108,共5页China Condiment

基　　金：国家科技基础性工作专项重点项目子课题(2007FY110600);辽宁省教育厅项目(LT2010067)

摘　　要：目的:通过单因素和正交试验研究五味子红色素最优提取工艺。方法:采用超声波辅助提取法,以红色素提取率为指标,测定红色素的吸光度。pH为3的乙醇为提取溶剂,在单因素试验基础上,以乙醇浓度、料液比、超声时间、超声温度因素进行正交试验。结果:影响五味子红色素提取率的主要因素为料液比,其次为乙醇浓度和超声时间,最后为超声温度。最佳提取工艺为:pH 3的75%乙醇,料液比1∶50g/mL,超声时间30min,超声温度40℃。对比两种提取方法,超声波辅助提取法比浸提法所用温度低,且缩短了提取时间,提高了色素提取率。结论:该方法提取率高,简单易行,最佳工艺条件下提取率可达到1.5520%。The Object of this paper is to optimize the extraction technology of Schisandra red pigment by single factor and orthogonal experiments. The methods are the ultrasonic wave assisted extraction, which use the extraction rate of Schisandra red pigment as the index to determine absorption. We use acid ethanol （pH 3） as solvent, on the basis of single factor experiment. Ethanol concentration, the ratio of solid to liquid ratio, ultrasonic time, and ultrasonic temperature are the affection factors. The result shows that the main affection factors are the ratio of material to liquid ratio, then the sequences follows as ethanol concentration, ultrasonic time, and ultrasonic temperature are the affection factors. At last, paper discussed the merits of ultrasonic-assisted extraction.

关 键 词：五味子红色素 超声波辅助提取法 提取工艺 正交试验 

分 类 号：TS202.3[轻工技术与工程—食品科学]