从废弃红甜菜茎秆中超声辅助提取天然色素的多元统计分析与优化。

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-08-13 DOI:10.1007/s13197-015-1988-8

J Prakash Maran, B Priya

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引用次数: 0

摘要

本研究采用三级方框-贝肯响应面设计，在提取温度、超声功率、提取时间和固液比四个因素下对超声辅助提取（UAE）从废弃红甜菜茎秆中提取天然色素进行了优化。提取温度、超声功率和固液比对色素的提取率有显著影响。提取温度为 53 °C，超声功率为 89 w，提取时间为 35 分钟，固液比为 1:19 g/ml。在此条件下，色素的实际产量（甜菜黄素为 1.28 ± 0.02 mg/g，甜菜红素为 5.31 ± 0.09 mg/g）与预测值（甜菜黄素为 1.29 mg/g，甜菜红素为 5.32 mg/g）有很好的相关性。

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Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks.

In this study, ultrasound-assisted extraction (UAE) of natural pigment extraction from waste red beet stalks were optimized under four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid ratio) by using three level Box-Behnken response surface design. Extraction temperature, ultrasonic power and solid-liquid ratio were significantly influenced the extraction yield of pigments. Extraction temperature of 53 °C, ultrasonic power of 89 w, extraction time of 35 min and SL ratio of 1:19 g/ml was identified as the optimal condition. Under this condition, the actual yield of (betacyanin of 1.28 ± 0.02 and betaxanthin of 5.31 ± 0.09 mg/g) pigments was well correlated with predicted values (betacyanin was 1.29 mg/g and betaxanthin was 5.32 mg/g).

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.