摘要
以菱角壳为原料,利用超声波辅助提取菱角壳色素,采用响应面法进行优化菱角壳色素的提取参数,建立了乙醇浓度、超声时间、料液比对菱角壳色素提取的数学模型,并对菱角壳色素的热降解动力学进行研究。结果表明:乙醇浓度和料液比对菱角壳色素的提取影响显著,超声时间对菱角壳色素的提取影响不显著,这些因素对色素提取的影响顺序为料液比>乙醇浓度>超声时间;乙醇浓度与料液比的交互作用对吸光度影响显著,乙醇浓度与超声时间、超声时间与料液比的交互作用对吸光度影响不显著;最佳提取参数为乙醇浓度63%、超声时间41min、料液比1∶33g/m L,在此条件下菱角壳色素提取液的吸光度为2.385,与预测值无显著性差异;菱角壳色素随热处理温度的增加热降解加剧,符合一级热降解反应动力学。
Chestnut shells were used as the raw materials to extract chestnut shell pigment using ultrasonic technology. The response surface methodology was used to optimize the extraction parameters of chestnut shell pigment and a mathematical model of ethanol concentration, ultrasonic time and solid-liquid ratio on the extraction of pigment was established, and the thermal degradation kinetics of the pigment was also studied. The results showed that the effects of ethanol concentration and solid-liquid ratio on the extraction of pigment were significant and but the effect of ultrasonic time length was not significant, and the effects were in descending order as follow ： solid-liquid ratio, ethanol concentration and ultrasonic time length ~ the interaction effect between ethanol concentration and solid- liquid ratio on absorbance was significant, while the interaction effect between ethanol concentration and ultrasonic time length, ultrasonic time length and solid-liquid ratio on absorbance were not significant ; the optimal extraction parameters were 63% ethanol concentration, 41min ultrasonic time length and 1 ： 33g/mL solid-liquid ratio, under which the absorbance was 2.385 and there was no significant difference with prediction value ; the thermal degradation of chestnut shell pigment increased with increasing heat treatment temperature, which was consistent with the first- order thermal degradation kinetics.
出处
《中国食品添加剂》
CAS
北大核心
2015年第8期60-65,共6页
China Food Additives
基金
广东省教育厅特色创新项目(2014KTSCX192)
关键词
超声波
菱角壳
色素
热降解动力学
ultrasonic
chestnut shell
pigment
thermal degradation kinetics
