| 超声波法提取蓝靛果中红色素的条件研究 |
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| 引用本文： | 高冷,李宁,韩雪. 超声波法提取蓝靛果中红色素的条件研究[J]. 化工技术与开发, 2011, 40(4): 9-10,40 |
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| 作者姓名： | 高冷 李宁 韩雪 |
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| 作者单位： | 长春工业大学化学与生命科学学院,吉林,长春,130012 |
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| 摘 要： | 通过正交设计实验的方法,探讨了超声波提取蓝靛果中红色素的工艺条件,确定了最佳提取条件为:酶解45℃,3 h,乙醇浓度60%,超声温度20℃,超声功率200 W,料液比1:20,时间50 min.在此条件下蓝靛果红色素的得率为9.28%.
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| 关 键 词： | 蓝靛果红色素 超声波提取 正交实验 |
Study on Technology of Enzyme-Ultrasonic Extraction of Pigment from Lonicera Edulis |
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| GAO Leng,LI Ning,HAN Xue. Study on Technology of Enzyme-Ultrasonic Extraction of Pigment from Lonicera Edulis[J]. Technology & Development of Chemical Industry, 2011, 40(4): 9-10,40 |
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| Authors: | GAO Leng LI Ning HAN Xue |
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| Affiliation: | (School of Chemistry and Life Science,Changchun University of Technology,Changchun 130012,China) |
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| Abstract: | Through orthogonal design testing method,the optimum extraction conditions by ultrasonic was discussed.The conditions were as followed: hydrolysis 3h,temperature 45℃,extraction agent of 60% alcohol,temperature 20℃,ultrasonic power 200W,ratio of solid to liquid 120,time 50min.Under these conditions,the extraction rate of pigment was 9.28%. |
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| Keywords: | pigment ultrasonic extraction orthogonal |
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