摘要
以籽用南瓜为原料,通过L(934)正交试验研究了冷冻-超声波提取β-胡萝卜素的最佳工艺条件。结果表明,采用无水乙醇萃取效果较好,确定β-胡萝卜素提取的最佳工艺参数为料液比(g/mL)1∶16,超声温度35℃,时间20 min,萃取次数3次,提取率可达85%以上。
The optimum frozen-ultrasonic extraction process of β-carotene from seed-used pumpkin was studied by the orthogonal design L9（34）.The results showed that extraction by absolute alcohol was optimal.The optimum conditions for the extraction were that the ratio of material and liquid was 1 ∶ 16（g/mL）,the ultrasonic temperature was 35 ℃,the treatment times was 3 with 20 min each time.The β-carotene extraction rate could reach more than 85 %.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期57-60,共4页
Food Research and Development
基金
甘肃省创新基金项目(692712C26216206927)
关键词
籽用南瓜
Β-胡萝卜素
冷冻-超声波
seed-used pumpkin
β-carotene
frozen-ultrasonic extraction
