枣皮红色素提取技术的研究  

Study on Optimization of Extraction Process of Red Pigment of Jujube Rind by Response Surface Analysis

作　　者：姚文华 姚文红[2] 

机构地区：[1]山东农业工程学院,山东济南250100 [2]青岛农业大学,山东青岛266109

出　　处：《食品研究与开发》2014年第10期28-32,共5页Food Research and Development

基　　金：山东省高等学校科技计划项目(J 09LC74)

摘　　要：在单因素试验的基础上,利用响应面法优化提取枣皮红色素的工艺条件,根据中心组合设计原理采用三因素三水平响应面分析法,依据回归分析确定最优提取工艺条件:提取剂浓度0.803 9%、提取温度81.2℃、提取时间3.09 h。To optimize the extraction of red pigment of Jujube date＇s rind, the response surface methodology with three factors at three levels was adopted, and the factors influencing the process parameters were determined by regression analysis. The results showed that the optimum conditions for the extraction were as follows：extraction solution of 0.803 9%NaOH, temperature at 81.2℃, extraction time for 3.09 h.

关 键 词：枣皮红色素 响应面分析 提取 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]