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中国精品科技期刊2020
超声辅助提取樱花色素工艺优化[J]. 食品工业科技, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028
引用本文: 超声辅助提取樱花色素工艺优化[J]. 食品工业科技, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028
Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028
Citation: Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028

超声辅助提取樱花色素工艺优化

Optimization of extraction condition to pigment from cherry blossoms by ultrasonics

  • 摘要: 以樱花为原料提取色素,对影响提取率的因素:乙醇浓度、提取剂酸度、提取次数、液料比、超声时间、超声功率等条件进行了实验优化,得到了提取色素的最佳条件:提取剂为pH=1的60%的乙醇溶液,液料比20∶1,在400W的功率下超声提取30min,提取三次。 

     

    Abstract: With cherry blossoms as the raw material to extract pigment, optimized experimental conditions which affect the extraction rate, including ethanol concentration, extractant acidity, extraction times, liquid-solid ratio, ultrasonic time and ultrasonic power.The best condition of pigment extraction was got.Results showed that the optimum conditions were pH =1 with 60% ethanol, liquid-solid ratio 20:1, in the 400W power ultrasonic extraction under 30min for three times.

     

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