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作 者:王燕[1] 高洁[1] 王飞娟[1] 张爽[1] 赖普辉[1]
机构地区:[1]陕西国际商贸学院,咸阳712046
出 处:《食品工业》2016年第3期90-94,共5页The Food Industry
基 金:陕西省中医药管理局中医药科学技术研究项目(编号:15ZY034);陕西省教育厅专项科研计划项目(编号:12JK1044);咸阳市科技成果推广计划项目(编号:2015KT-26)
摘 要:以板栗壳为研究对象,采用微波-超声波协同提取法对其中色素进行提取。在单因素试验的基础上,对影响板栗壳色素提取效果的6个因素(乙醇体积分数、浸泡时间、微波功率、超声功率、提取时间和液固比值)分别进行考察。随后采用中心组合试验设计法(Box-Behnken)建立二次多项式的预测模型,对提取工艺进行优化,确定的最优提取条件为微波功率580 W,超声功率170 W,提取时间为7 min,液固比值17 m L/g。该条件下,板栗壳色素的提取效果与预测值相差1.14%,说明回归模型能较好地预测板栗壳色素提取效果。为板栗壳的进一步研究和开发新型天然色素的提供参考依据。The pigment from chestnut shells was extracted by microwave-ultrasonic synergistic extraction. The effects of six factors(ethanol concentration, soak time microwave power, ultrasonic power, extraction time and liquid/material ratio) on extraction rate of pigments were investigated. Based on singlet factor experiment, the factors with significant effect were selected to optimize the extraction conditions in further experiments of Box-Behnken design. A predictive polynomial quadratic model was also set up to investigate the effects. The best extraction parameters were as follows: microwave power 580 W, ultrasonic power 170 W, extraction time 7 min, and liquid/material ratio 17 m L/g, the difference between actual and predicted values was 1.14% under these conditions. The results of verification experimental value were consistent well with the predicted value. The regression model well predicated extraction rate of chestnut shells pigments. The results also indicated the scientific reference for further study of natural pigment from chestnut shells.
关 键 词:板栗壳色素 微波-超声波协同提取 响应面法
分 类 号:TS264.4[轻工技术与工程—发酵工程]
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