正交试验优化超声波和微波辅助溶剂提取辣椒色素的工艺  

Orthogonal Array Design for the Optimization of Ultrasonic-Assisted Extraction of Chili Pigments and Synergistic Effect of Microwave on Ultrasonic-Assisted Extraction

作　　者：田艳[1] 廖泉[1] 赵玲艳[1] 邓放明[1] 

机构地区：[1]湖南农业大学食品科学技术学院,食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《食品科学》2013年第16期38-41,共4页Food Science

基　　金：公益性行业(农业)科研专项(201303079);科技部农业科技成果转化资金项目(2011GB2D00003);湖南省研究生科研创新项目(CX2012B292)

摘　　要：采用超声波和微波辅助溶剂法对辣椒中辣椒色素的提取工艺进行优化。单因素试验和正交试验结果表明:微波协同超声波辅助溶剂提取辣椒色素的最优工艺条件为超声温度50℃、超声时间30min、超声功率190W、料液比为1:8(g/mL)、微波功率500W、微波时间10min,在该工艺条件下,辣椒色素提取得率达4.78%。An orthogonal array design was applied to optimize the ultrasonic-assisted extraction of color pigments from chili powder.Microwave showed a significant synergistic effect on the ultrasonic-assisted extraction of chili pigments.The optimum conditions for ultrasonic/microwave-assisted of chili pigments were found to be ethyl acetate as the extraction solvent,50 ℃,1：8（g/mL） of solid-to-solvent ratio,30 min of ultrasonic treatment with an output power of 190 W followed by 10 min of microwave treatment with an output power of 500 W.Under the optimized conditions,the yield of chili pigments was 4.78%.

关 键 词：辣椒色素 超声波 微波 溶剂提取法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]