| 超声强化提取姜黄色素的研究 |
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| 引用本文： | 刘树兴,胡小军,张薇,罗雪婷. 超声强化提取姜黄色素的研究[J]. 食品科技, 2004, 0(2): 53-55 |
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| 作者姓名： | 刘树兴 胡小军 张薇 罗雪婷 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,咸阳·712081 |
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| 摘 要： | 研究了以姜黄为原料,用95%的食用乙醇作溶剂,在超声场的介入下对姜黄色素提取率的影响。试验结果表明:超声场的介入有利于姜黄色素的提取;通过均匀试验设计确定了最佳提取工艺条件:超声功率90%、超声时间75min、超声温度50℃,在此条件下姜黄色素的提取率可达85%。对比试验结果显示:超声场介入的最佳提取工艺比传统提取工艺提高35%。
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| 关 键 词： | 姜黄色素 超声场 均匀试验 |
| 文章编号： | 1005-9989(2004)02-0053-03 |
| 修稿时间： | 2003-07-16 |
Study on the extraction of curcumin with ultrasound |
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| LIU Shu-xing HU Xiao-jun ZHANG Wei LUO Xue-ting. Study on the extraction of curcumin with ultrasound[J]. Food Science and Technology, 2004, 0(2): 53-55 |
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| Authors: | LIU Shu-xing HU Xiao-jun ZHANG Wei LUO Xue-ting |
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| Abstract: | The effect of ultrasound field on extracting yield of curcumin was studied during the course ofextracting curcumin by 95% edible alcohol. Optimum condition of enhancing extraction of curcumin byultrasound field was obtained from homogeneous test. A yield of 85% curcumin can be obtained under this optimum condition. The yield of extraction is 35% than the traditional method. |
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| Keywords: | curcumin ultrasound homogeneous test |
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