| 响应面法优化紫色甘薯茎、叶色素提取工艺 |
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| 引用本文： | 杨 萍,牛春艳.响应面法优化紫色甘薯茎、叶色素提取工艺[J].食品科学,2010,31(12):148-152. |
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| 作者姓名： | 杨 萍 牛春艳 |
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| 作者单位： | 吉林农业科技学院食品工程学院 |
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| 摘 要： | 以成熟的紫色甘薯茎叶为原料，采用酸水解法提取紫色甘薯茎、叶中的色素，通过单因素和响应面分析法，考察提取剂乙醇的用量、提取时间、提取温度和提取液pH 值对提取效果的影响，优化工艺参数。结果表明，最佳工艺条件为提取剂乙醇用量为60mL、提取时间24h、提取温度50℃、提取液的pH 值为5。
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| 关 键 词： | 紫色甘薯茎叶 紫色素 吸光度 响应面分析 |
| 收稿时间： | 2009-10-21 |
Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato |
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| YANG Ping,NIU Chun-yan.Using Response Surface Methodology for Optimizing Pigments Extraction from the Leaves of Purple Sweet Potato[J].Food Science,2010,31(12):148-152. |
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| Authors: | YANG Ping NIU Chun-yan |
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| Affiliation: | (College of Food Engineering, Jilin Agricultural Science and Technology College, Jilin 132101, China) |
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| Abstract: | In this paper, we develop an optimal ethanol extraction process of pigments from the leaves of purple sweet potato based on an investigation of the effects of 95% ethanol amount, length of extraction time, extraction temperature and pH on pigments extraction using single factor method and response surface methodology. The results showed that the optimal extraction process was based on the use of 12-fold volume of 95% ethanol acidified to pH 5 as extraction solvent for 24 h extraction at 50 ℃. |
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| Keywords: | leaves of purple sweet potato pigment absorbance response surface analysis |
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