摘 要：
研究酸度调节剂、乙醇浓度、pH、料液比、时间、温度、超声功率和频率对紫甘蓝色素超声浸取的影响,确定柠檬酸为酸度调节剂,pH2、10%的乙醇溶液作为浸取剂,超声(40kHz,0.25W·cm-2)浸取率比非超声提高了55.88%。均匀设计实验确定一次超声浸取最优条件为料液比1∶60g/mL,超声频率135kHz,超声功率0.45W·cm-2,温度60℃,时间15min,浸取率53.37%。发现非超声水浸取时浸取液中异硫氰酸酯含量为0.17%,在10%乙醇超声(28kHz,0.25W·cm2)浸取液中含量最高为0.47%,且随着超声频率增加而减少。
译 名：
Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell
作 者：
HUANG Lu-lu;CAO Yan-ping;XIAO Jun-song;ZHANG Ting;WANG Ying;College of Food and Chemical Engineering,Beijing Technology and Business University;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;
关键词：
red cabbage pigment;;ultrasound;;isothiocyanates
摘 要：
Study acidity regulator,ethanol concentration,pH,solid-liquid ratio,time,temperature,ultrasonic power and frequency on the effect of ultrasonic field red cabbage pigment extraction,determine citric acid as acidity regulator,pH2 10% ethanol solution as extracting agent,ultrasonic(40kHz,0.25W·cm-2) was unultrasonic leaching rate increased by 55.88%. The optimized levels of ultrasonic conditions were determined by the uniform experiment with mixture. The result showed that the optimized levels of three factors were respectively 1 ∶60g/mL,135kHz,0.45W·cm-2,60℃,15min,extraction rate 53.37%. The isothiocyanates content in extracting solution of pH2 by non-ultrasonic was 0.17%,which was in 10% ethanol ultrasonic extracting(28kHz,0.25W·cm2) solution up to 0.47%,and with the increase of ultrasonic frequency isothiocyanates in the extractingsolution content reduced.
