橘皮中天然黄色素的提取条件优化  

Optimization of Extracting Yellow Pigment from Orange Peel

作　　者：高文[1] 郑伟[1] 王学芬[1] 吴正景[1] 李秀珍[1] 

机构地区：[1]河南科技大学林学院,河南洛阳471003

出　　处：《黑龙江农业科学》2015年第3期111-114,共4页Heilongjiang Agricultural Sciences

摘　　要：为探索提取橘皮黄色素的最佳工艺条件,以橘皮为试材,采用单因素和L9(34)正交试验设计研究了提取剂浓度、料液比、提取时间和提取温度4个因素对橘皮黄色素提取效果的影响。结果表明:各因素对橘皮黄色素提取影响的主次顺序为:提取剂浓度>提取温度>提取时间>料液比。最佳提取工艺参数为乙醇浓度80%,提取温度为70℃,提取时间90min,料液比1∶14。In order to explore the optimal extraction of yellow pigment from orange peel,taking orange peel as experimental material,the effect of extraction concentration,solid-liquid ratio,extraction time and extraction temperature on yellow pigment extraction was studied by single factor and the orthogonal design.The results showed that the influence degree of four factors affecting yellow pigment extraction was extraction concentration〉extraction temperature〉extraction time〉solid-liquid ratio.The optimum extraction parameters respectively were 80% ethanol,70℃ extraction temperature,extraction for 90 min,solid-liquid ratio by 1∶14.

关 键 词：橘皮 黄色素 提取条件 优化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]