| 超声波辅助提取南瓜色素的工艺研究 |
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| 引用本文： | 韩明. 超声波辅助提取南瓜色素的工艺研究[J]. 广州市财贸管理干部学院学报, 2008, 0(4): 29-32 |
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| 作者姓名： | 韩明 |
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| 作者单位： | 广州城市职业学院建筑环境与食品工程学院,广东广州510405 |
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| 摘 要： | 通过单因素试验和正交试验,考察超声波提取南瓜色素的工艺参数和提取效果,实验结果表明超声波提取南瓜色素的最佳工艺条件为：提取温度70℃,料液比25：1,超声时间35min,超声功率300W。
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| 关 键 词： | 南瓜色素 超声波 提取工艺 |
On the Technique of Ultrasonic wave-assisted Way to Extract Pumpkin Pigments |
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| HAN Ming. On the Technique of Ultrasonic wave-assisted Way to Extract Pumpkin Pigments[J]. Journal of Guangzhou Finance & Trade Management Institute, 2008, 0(4): 29-32 |
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| Authors: | HAN Ming |
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| Affiliation: | HAN Ming ( Architecture, Environment and Food Engineering School, Guangzhou City Polytechnic, Guangzhou 510405, China) |
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| Abstract: | By a single factor synthesis and an orthogonal test, this paper examines the technical parameters and effects of ultrasonic wave-assisted way to extract pumpkin pigments. The experimental result demonstrates the best technical conditions of extracting pumpkin pigments by ultrasonic-wave-assisted way as follows： extracting temperature at 70℃, mass-liquid ratio at 25 ： 1, ultrasonic-waved time at 35 minutes, and ultrasonic wave power capacity at 300 W. |
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| Keywords: | pumpkin pigments ultrasonic wave extracting technique |
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