期刊论文

中文

食品科学

1002-6630

2013

34

16

38-41

10.7506/spkx1002-6630-201316008

(201303079):公益性行业(农业)科研专项 (2011GB2D00003):科技部农业科技成果转化资金项目 (CX2012B292):湖南省研究生科研创新项目

本校为第一机构

采用超声波和微波辅助溶剂法对辣椒中辣椒色素的提取工艺进行优化。单因素试验和正交试验结果表明:微波协同超声波辅助溶剂提取辣椒色素的最优工艺条件为超声温度50℃、超声时间30min、超声功率190W、料液比为1:8(g/mL)、微波功率500W、微波时间10min,在该工艺条件下,辣椒色素提取得率达4.78%。

An orthogonal array design was applied to optimize the ultrasonic-assisted extraction of color pigments from chili powder.Microwave showed a significant synergistic effect on the ultrasonic-assisted extraction of chili pigments.The optimum conditions for ultrasonic/microwave-assisted of chili pigments were found to be ethyl acetate as the extraction solvent,50 ℃,1：8（g/mL） of solid-to-solvent ratio,30 min of ultrasonic treatment with an output power of 190 W followed by 10 min of microwave treatment with an output power of 500 W.Und...