超声波辅助提取火龙果果皮红色素工艺研究  

Study on the Extraction Natural Red Pigment from Pitaya Skin with Ultrasonic Wave Cooperated Method

作　　者：岳鹍[1] 潘志恒[1] 刘鹏[1] 孙勇民[1] 

机构地区：[1]天津现代职业技术学院,天津300350

出　　处：《食品研究与开发》2015年第19期68-70,101,共4页Food Research and Development

摘　　要：以火龙果果皮为原料,优化红色素的超声波辅助提取工艺,考察超声波功率、提取时间、提取温度、p H和液料比5个因素对红色素提取率的影响。确定火龙果果皮红色素的超声波辅助提取工艺条件为:提取溶剂50%乙醇,超声波功率300 W,提取温度30℃,提取p H 4.0,料液比1∶8(g/m L),超声波作用时间15 min。与常规提取法相比,超声波辅助提取工艺提取率具有提取时间短,提取溶剂用量少,提取效率高的优点。Ultrasonic extraction of natural red pigment from pitaya skin was optimized by the single factor experiment method. The effects of ultrasonic treatment power, ultrasonic treatment time, temperature, p H value and ratio of liquor to material on the extraction yield were investigated. The optimized ultrasonic extraction was determined as follows： the extraction temperature 30 ℃, extraction p H value 4.0, the ratio of liquor to material8 m L/g at 300 W for 15 min with 50 % ethanol in a single ultrasonic extraction process. A comparison was conducted between ultrasonic and the ethanol refluxing extraction. The results showed that the extraction yield of red pigment by ultrasonic extraction was higher than it of the ethanol refluxing extraction, ultrasonic extraction was faster and needed less solvent, which were superior to solvent extraction method.

关 键 词：火龙果 果皮 红色素 超声波辅助提取 

分 类 号：TS264.4[轻工技术与工程—发酵工程]