微波提取鸡蛋黄中类胡萝卜素工艺的优化  

Technology optimization for extracting carotenoid from egg yolk by microwave

作　　者：刘静波[1] 安晓宁[1] 梁春玮[1] 王作昭[1] 王二雷[1] 张燕[1] 姜轶群[2] 

机构地区：[1]吉林大学军需科技学院,长春130062 [2]吉林大学生命科学学院,长春130021

出　　处：《吉林大学学报（工学版）》2013年第6期1712-1718,共7页Journal of Jilin University:Engineering and Technology Edition

基　　金：国家科技支撑计划项目(2012BAD28B08);吉林省科技发展计划项目(20100243)

摘　　要：为了研究微波提取鸡蛋黄中类胡萝卜素的工艺,以蛋黄冻干粉为原料,对比分析了液固比、微波功率、微波温度及微波时间4个因素对蛋黄中类胡萝卜素得率的影响,并借助四元二次回归正交旋转组合设计优选出最佳工艺条件。结果表明:4个因素对类胡萝卜素得率影响大小依次为:液固比、微波时间、微波功率、微波温度。类胡萝卜素提取最佳工艺条件为液固比23mL/g,微波功率600W,微波温度43℃,微波时间18min,得率23.99mg/(100g)。To investigate the technology of extracting carotenoid from freeze drying yolk by microwave extraction, the effects of four factors, including solid-liquid ratio, microwave power, microwave temperature and microwave extraction time, on the yield of carotenoid were analyzed and compared. The optimal technological conditions were obtained using orthogonally rotational combination design. The results show that the order of factors affecting the yield of carotenoid is as follows： solid-liquid ratio, microwave time, microwave power, microwave temperature; the optimal technological conditions are： solid-liquid ratio of 23 mL/g, microwave power of 600 W, microwave temperature of 43 ℃, microwave time of 18 rain; under such technological conditions the yield of carotenoid is 23.99 mg/（100 g）.

关 键 词：食品科学技术 鸡蛋黄 类胡萝卜素 微波提取 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]