柑橘皮水溶性色素超声波提取研究  

Study on ultrasonic extraction of water-soluble pigment from citrus peel

作　　者：邹宁[1] 李雪谊 廖立敏[1,2] 

机构地区：[1]内江师范学院化学化工学院,四川内江641112 [2]"果蔬类废弃物资源化"四川省高等学校重点实验室,四川内江641112

出　　处：《食品工业科技》2014年第11期230-232,共3页Science and Technology of Food Industry

基　　金：2012年内江师范学院重点项目(12NJZ01);四川省财政厅;人力资源和社会保障厅学术技术带头人培养资金资助项目(川财政[2012]319号)

摘　　要：为优化柑橘皮水溶性色素提取工艺,以碱性复合磷酸盐水溶液为提取溶剂,采用超声波对柑橘皮中水溶性色素进行了提取。以色素收率为考察指标,考察了液料比、提取温度、超声功率和提取时间对色素收率的影响。通过正交实验得到了柑橘皮水溶性色素超声波提取的最佳工艺,液料比为35mL·g-1、提取温度为60℃、超声功率为240W、超声处理时间为30min。在此工艺下,色素提取率高、实验重现性好。In order to optimize the extraction process of water-soluble pigment of citrus peel, water-soluble pigment of citrus peel was extracted by using ultrasound with alkaline compounds of phosphate solution as the extraction solvent.Pigment relative yield was as the index, and the four factors of liquid- solid ratio, extraction temperature,ultrasonic power and extraction time were investigated The optimum ultrasonic extraction conditions were obtained through orthogonal experiments：liquid-solid ratio was 35mL.g^-1,extraction temperature was 60℃, ultrasonic power was 240W and extraction time was 30min.With this process,the higher relative yields of citrus peel pigment could be obtained and the experiments with good reproducibility.

关 键 词：柑橘皮 超声波提取 水溶性色素 正交设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]