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响应面分析法优化乙酸乙酯萃取番茄红素条件的研究

, PP. 83-92

Keywords: 番茄酱,番茄红素,微波处理,超声波处理

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Abstract:

采用响应面方法对番茄酱提取番茄红素过程中的乙醇预处理方法、萃取剂萃取时间等工艺条件进行了优化。采用#br#CentralCompositeDesign(CCD)设计法,对超声波提取法和微波提取法中的乙醇预处理、萃取剂萃取时间、超声波或微波萃取功率#br#、#br#溶剂量4个因素对番茄红素提取率的影响进行评价。结果显示,最佳提取方法为超声波提取法,无水乙醇∶番茄酱的2.05∶1(V/#br#W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为490s;超声波提取功率为405W;提取率为94.42%。微波提取最佳方法#br#为,#br#无水乙醇∶番茄酱的2.11∶1(V/W);乙酸乙酯∶番茄酱10.1∶1(V/W);提取时间为372.6s;微波提取功率为569.5W;#br#提取#br#率为81.51%。

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