超声波辅助提取核桃壳棕色素工艺条件的优化
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摘要
以核桃壳为原料,采用氢氧化钠-柠檬酸组合作为提取溶剂,并利用超声波进行辅助提取棕色素,在单因素试验的基础上,通过响应面法对提取工艺进行优化。结果表明,氢氧化钠溶液具有较好的提取能力,经柠檬酸中和后能很好地显示其特征吸收峰,响应面优化得出的最佳条件为:氢氧化钠浓度1.37%、液料比值20 (mL/g)、提取时间80 min。在此条件下色素提取液的吸光度达到0.516,验证得出核桃壳棕色素的最大提取率为39.42%。
Using walnut shell as raw materials, the brown pigment extraction was investigated utilizing the ultrasonic assisted extraction with sodium hydroxide-citric acid as an extraction solvent. The response surface methodology was applied to optimize extraction technology on the basis of single factor experiments. The results indicated that the sodium hydroxide had a good extraction ability of pigment, and its characteristic absorption peak was strong after citric acid neutralizing. Then, the optimum extraction parameters of walnut shell pigment had been established as follows: sodium hydroxide concentration, solid-liquid ratio and extraction time were 1.37%, 20(mL/g) and 80 min, respectively. Under these conditions, the pigment absorbance value was 0.516, and the extraction rate of the brown pigment from walnut shell could reach 39.42%.
Using walnut shell as raw materials, the brown pigment extraction was investigated utilizing the ultrasonic assisted extraction with sodium hydroxide-citric acid as an extraction solvent. The response surface methodology was applied to optimize extraction technology on the basis of single factor experiments. The results indicated that the sodium hydroxide had a good extraction ability of pigment, and its characteristic absorption peak was strong after citric acid neutralizing. Then, the optimum extraction parameters of walnut shell pigment had been established as follows: sodium hydroxide concentration, solid-liquid ratio and extraction time were 1.37%, 20(mL/g) and 80 min, respectively. Under these conditions, the pigment absorbance value was 0.516, and the extraction rate of the brown pigment from walnut shell could reach 39.42%.
引文
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[15]文攀.红松种壳色素的分离及其理化性质研究[D].哈尔滨:东北林业大学, 2009.
[16]冯慧英,樊金拴,刘滨,等.巴山冷杉黄酮的提取鉴定及其抗氧化性分析[J].食品工业, 2016, 37(1):63-67.
[17]刘志强,张初署,孙杰,等.膜分离技术纯化花生衣中的原花色素[J].食品科学, 2010(20):183-186.
[2] SOCACIU C. Food colorants:Chemical and functional properties[M]. CRC Press, 2007.
[3]高海生,朱凤妹,李润丰.我国核桃加工产业的生产现状与发展趋势[J].经济林研究, 2008(3):119-126.
[4]李娅,韩长志.云南省核桃产业发展现状及对策分析[J].经济林研究, 2012(4):162-167.
[5]武晓丹,金哲雄.核桃仁的研究进展[C].青岛:第一届全国中药商品学术大会, 2008:7.
[6]屈慧鸽,程显好,冯志彬,等.核桃仁休闲食品工艺研究[J].食品工业科技, 2009(3):251-254.
[7]刘晓红,吴胜利,万剑真,等.全果核桃蛋白饮料稳定性研究[J].食品工业, 2011, 32(9):52-54.
[8]姜莉,徐怀德,陈金海.核桃多肽果味酸奶的研制[J].中国乳品工业, 2012(12):54-57.
[9]李维莉,马银海,刘增康,等.核桃壳棕色素的提取及性质研究[J].食品科学, 2008(12):339-341.
[10]战峰,邵婧,韩泳平.回归正交设计优化核桃壳棕色素的提取工艺[J].食品科学, 2011(16):196-200.
[11]吴春华,秦永剑,张加研,等.用超声波法从核桃壳中提取棕色素的研究[J].西南林学院学报, 2007(4):66-68.
[12]于海航,周德壮.中草药提取方法——溶剂提取法[J].养殖技术顾问, 2012(8):203.
[13] ALI S, HUSSAIN T, NAWAZ R. Optimization of alkaline extraction of natural dye from Henna leaves and its dyeing on cotton by exhaust method[J]. Journal of Cleaner Production,2009, 17(1):61-66.
[14]周萍,许兴景,王敏,等.泡核桃壳棕色素的提取和稳定性研究[J].安徽农业科学, 2011(7):3912-3913.
[15]文攀.红松种壳色素的分离及其理化性质研究[D].哈尔滨:东北林业大学, 2009.
[16]冯慧英,樊金拴,刘滨,等.巴山冷杉黄酮的提取鉴定及其抗氧化性分析[J].食品工业, 2016, 37(1):63-67.
[17]刘志强,张初署,孙杰,等.膜分离技术纯化花生衣中的原花色素[J].食品科学, 2010(20):183-186.