二次通用旋转试验设计优化小米菜色素提取工艺  

Extraction Technology Optimization of Amaranthus paniculatus Pigments by Quadratic General Rotary Design

作　　者：张一鸣[1] 杨士花[2] 黄佳琦[1] 黄勇桦 李海平 李淳 李永强[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南农业大学外语学院,昆明650201 [3]武定县食品药品监督管理局,云南楚雄彝族自治州651600 [4]永平县食品药品检验检测院,云南大理白族自治州672600

出　　处：《中国食物与营养》2016年第10期57-61,共5页Food and Nutrition in China

基　　金：国家自然科学基金项目(项目编号:31360378;31560428);云南省自然科学基金项目(项目编号:2013FB042);云南农业大学"国家大学生创新创业训练计划"项目(项目编号:201410676001;201510676001;201510676007);云南省教育厅项目:云南省高校食品加工与安全控制重点试验室(项目编号:201401)

摘　　要：以小米菜为材料,以吸光度为指标,在单因素试验的基础上采用二次通用旋转试验设计,对小米菜色素的提取工艺进行了优化,建立了色素提取效果与提取温度、液料比、提取时间的二次回归数学模型,并利用该模型探讨了各因素对色素提取效果的影响。结果表明:小米菜色素初步定性为复合色素,可能包含黄酮醇和叶绿素。The preliminary qualitative of Amaranthus Paniculatus L. pigments using organic solvent method were studied by the comparison of the pigment solubility in different solvents and the maximum absorptions. According to single factor experiment about extraction time,raito of liquid to material and extraction temperature,the extraction technology of Amaranthus Paniculatus L. pigment was optimized by quadratic general rotary design and a quadratic regression equation was established. Also,effects of the factors were investigated by the equation. Results showed the pigment was one of the complex pigment,may contain flavonoids and chlorophyll.

关 键 词：小米菜色素 初步定性 二次通用旋转试验 提取工艺优化 

分 类 号：Q946[生物学—植物学]