摘要
为保障食品质量安全,获得较多的天然植物色素应用于食品加工中,以紫红叶子花为试验材料,利用乙醇为提取剂提取叶子花红色素,探讨提取时间、提取温度、料液比和乙醇浓度对叶子花红色素提取的影响。在单因素试验基础上,以提取时间、提取温度、料液比和乙醇浓度进行4因素3水平的响应面试验设计,建立叶子花红色素提取量与各影响因子的回归方程,并得到以叶子花红色素提取量为响应值的响应面图和等高线图。结果表明:叶子花红色素的最佳提取工艺为提取温度21.68℃、提取时间67.68min、料液比1∶73.16(g∶mL)、乙醇浓度42.64%,此条件下叶子花红色素提取量为0.160 3 mg/mL,与Design-Expert.V8.0.6分析预测最大提取浓度(0.161 53mg/mL)相差较小。
To guard the safety of food quality, and gain more natural plant pigment and thus apply in food processing, taking purple B. spectabilis as experimental material, from which red pigment was extracted with ethanol, the effects of extraction time, extraction temperature, solid-liquid ratio and ethanol concentration on red pigment extraction from B. spectabilis were studied. On the basis of single factor experiment, a response surface experiment was conducted with four factors, including extraction time, extraction temperature, solid-liquid ratio and ethanol concentration at three levels. Then the regression equation of red pigment was established with various influencing factors, and the response surface map and contour map were obtained with red pigment extraction as the response value. Results： The optimum extraction process included extraction temperature 21. 68℃, extraction time 67. 68 min, solid-liquid ratio 1 ： 73. 16 （g ： mL） and ethanol concentration 42. 64G. Under these conditions the extraction amount of reg pigment reached 0. 160 3 mg/mL, which was close to the predicted maximum extraction concentration（0. 161 53 mg/mL） analyzed by Design-Expert. V8.0.6.
出处
《贵州农业科学》
CAS
2016年第7期108-112,116,共6页
Guizhou Agricultural Sciences
关键词
叶子花
红色素
响应面法
提取工艺
Bougainvillea spectabilis
red pigment
response surface methodology
extraction process
