Position: Home > Articles > Study on Optimization of Ultrasound-assisted Ethanol Extraction Technology of Lonicera edulis Pigment
FOOD SCIENCE
2008,29
(11)
287-289
超声波辅助乙醇法提取蓝靛果色素工艺条件的研究
作 者：
岳晓霞;张根生;李志
单 位：
哈尔滨商业大学食品工程学院
关键词：
蓝靛果色素;乙醇浸提;超声波辅助
摘 要：
本实验以蓝靛果为原料,利用超声波辅助乙醇法提取蓝靛果色素,研究了影响超声法提取的因素,并确定超声法的最佳工艺条件:提取时间40min、超声温度50℃、物料比1:10、超声功率60W、提取级数1级。与传统乙醇浸提法相比,提取率由91.4%提高到94.8%,而且大大缩短了提取时间。
译 名：
Study on Optimization of Ultrasound-assisted Ethanol Extraction Technology of Lonicera edulis Pigment
作 者：
YUE Xiao-xia,ZHANG Gen-sheng,LI Zhi(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
关键词：
Lonicera edulis pigment;ethanol extraction;ultrasound-assisted
摘 要：
In this study,Lonicera edulis was used to pigment by ultrasound-assisted ethanol extraction method.The extraction technology was optimized by using orthogonal test.Results showed that the opimal extraction conditions are as follows:extraction time 40 min,temperature 50 ℃,material to extraction solution 1:10;ultrasonic power 60 W and extraction stage 1.Compared with the traditional ethanol extraction method,the extraction rate of Lonicera edulis pigment is increased from 91.4% to 94.8% by this method,but the extraction time is shortened.
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