响应面法优化辣椒红色素提取条件的研究  

Response Surface Optimization of Extraction Conditions of Red Pigment from Pepper

作　　者：闻月冰 佘文熙 邹宇[1] 胡文忠[1] 田密霞[1] 

机构地区：[1]大连民族学院生命科学学院,大连116600

出　　处：《食品工业》2014年第8期142-144,共3页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD38B05);大连市科技计划项目(2012E13SF106);大连民族学院"大学生创新创业训练计划"项目(X201403046)

摘　　要：采用响应面试验设计对辣椒红色素的提取条件进行了优化。试验结果表明,辣椒红色素的最佳提取条件为提取温度80.19℃,提取时间10.94 min和液料比58.13∶1(mL/g)。验证试验表明,实测值与预测值吻合,说明试验得到的模型有效且可靠。在最优提取条件下,辣椒红色素提取液色价达到最大值123.60 U/mL。The extraction conditions of red pigment from pepper were optimized with response surface methodology. The experimental results showed the optimum extraction conditions were as followings： extraction temperature 80.19 ℃, extraction time 10.94 rain; liquid-sohd rate 58.13 ： 1 （mL/g）. Verification test showed that the measured value was not significantly different from the predicted value. These results proved that the model designed in this study was valid. Under optimized conditions, the largest color value of red pigment from pepper extraction was 123.60 U/mL.

关 键 词：辣椒 红色素 提取条件 响应面优化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]