正交法优化超声波辅助溶剂提取甜椒红色素工艺研究  

Study on Optimization of Ultrasonic-assisted Solvent Extraction Process of Capsicum annuum Red Pigments by Orthogonal Design

作　　者：王钊 张雪[1] 黄淑媛 陈紫蕴 邹建[1] WANG Zhao;ZHANG Xue;HUANG Shu-yuan;CHEN Zi-yun;ZOU Jian(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院

出　　处：《中国调味品》2020年第3期158-162,共5页China Condiment

基　　金：河南牧业经济学院学术带头人项目(14021323);河南牧业经济学院科研创新团队项目(2018KYTD17)

摘　　要：以经过预处理的红甜椒为起始原料,由冷冻干燥法制得红甜椒粉,经过筛选,选取乙酸乙酯为提取溶剂。在此基础上,通过单因素试验考察了温度、提取时间、料液比、超声时间等主要工艺参数对提取效果的影响,并通过正交试验设计对提取工艺条件进行了优化。正交试验结果表明,提取甜椒红色素的最优方案为:提取温度75℃、料液比1∶24、提取时间3.5 h、超声时间30 min,并经3次重复验证试验确认了这一最优工艺条件。Red Capsicum annuum powder is prepared by freeze-drying method from the pretreated red Capsicum annuum.Ethyl acetate is selected as the extraction solvent,on this basis,the influence of temperature,extraction time,solid-liquid ratio,ultrasonic time and other main process parameters on the extraction effect is investigated by single factor experiment,and the extraction process conditions are optimized by orthogonal experimental design.The results of orthogonal experiment show that the best extraction scheme of red pigment from Capsicum annuum is:extraction temperature of 75℃,solid-liquid ratio of 1∶24,extraction time of 3.5 h,ultrasonic time of 30 min,which is confirmed by three repeated validation experiments.

关 键 词：红甜椒 提取工艺 正交设计试验 超声波 有机溶剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]