| 超声-微波协同提取螺旋藻中的叶绿素 |
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| 引用本文： | 赵 琪,李宗磊,吴 昊,阮 浩,苏成勇.超声-微波协同提取螺旋藻中的叶绿素[J].中国酿造,2016,35(2):106. |
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| 作者姓名： | 赵 琪 李宗磊 吴 昊 阮 浩 苏成勇 |
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| 作者单位： | 徐州工业职业技术学院化工学院，江苏徐州221140 |
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| 基金项目： | 徐州市科技创新专项资金项目（KC15H0071）；江苏省高等学校大学生创新创业训练计划项目（201513107024H） |
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| 摘 要： | 研究了超声-微波协同提取螺旋藻中叶绿素的工艺。通过单因素试验确定了影响提取叶绿素的主要因素及最佳水平范围，通过正交试验确定的最佳提取工艺为提取温度55 ℃，超声提取时间300 s，料液比1∶14（g∶mL）。在此最佳条件下，螺旋藻中叶绿素的总提取率为1.141%。
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| 关 键 词： | 螺旋藻 叶绿素 超声-微波协同提取 |
Ultrasonic-microwave synergistic extraction of chlorophyll from Spirulina platensis |
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| ZHAO Qi,LI Zonglei,WU Hao,RUAN Hao,SU Chengyong.Ultrasonic-microwave synergistic extraction of chlorophyll from Spirulina platensis[J].China Brewing,2016,35(2):106. |
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| Authors: | ZHAO Qi LI Zonglei WU Hao RUAN Hao SU Chengyong |
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| Affiliation: | Department of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China |
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| Abstract: | The extraction technology of chlorophyll from Spirulina platensis was researched by ultrasonic-microwave synergistic extraction. The main factors and the optimum levels range influencing the chlorophyll extraction were determined by single factors tests. Through the orthogonal test, the optimum extraction technology obtained was extraction temperature 55 ℃, extraction time 300 s and solid-liquid ratio 1∶14 (g∶ml). Under the optimum conditions, the total extraction rate of chlorophyll in S. platensis was 1.141%. |
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| Keywords: | Spirulina platensis chlorophylls ultrasonic-microwave synergistic extraction |
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