紫苏色素的超声波辅助提取工艺研究  

Extraction of Pigment from Perilla frutescens L. with Ultrasonic

作　　者：刘玉萍 

机构地区：[1]湖南省常德市食品监测中心通讯作者常德415000

出　　处：《食品工业》2012年第7期19-21,共3页The Food Industry

摘　　要：主要研究了利用超声波辅助提取紫苏色素的工艺条件,并探讨了超声波频率、溶剂浓度、提取时间、提取温度和料液比对提取效果的影响。研究结果表明:紫苏色素在可见光范围内的最大吸收峰为360 nm,由L16(45)正交试验确定了影响色素提取效果的最主要因素是料液比,并得出紫苏色素提取的最佳工艺条件:超声波频率为中频(47.6 kHz),提取溶剂为55%乙醇,提取时间15 min,提取温度60℃,料液比1︰15(g.mL-1)。Ultrasound-assisted extraction of pigment from Perilla frutescens L.was studied and the effect of the solvent concentration,extraction time,extraction temperature,ratio of solid and liquid and ultrasonic frequency on extraction was discussed.The results showed that the maximum wavelength of the pigment was 360 nm;the results of L16（45） orthogonal test showed that the most important factor was the ratio of solid and liquid,the optimum conditions were determined as： middle-frequency ultrasonic（47.6 kHz）,55% ethanol,extraction time 15min,extraction temperature 60℃,the ratio of solid and liquid 1︰15（g·mL-1）.

关 键 词：紫苏 色素 超声波 提取 

分 类 号：TQ461[化学工程—制药化工]