红肉火龙果果肉色素微波辅助提取工艺研究
王娅玲;李维峰;莫曾梅
【期刊名称】《中国园艺文摘》 【年(卷),期】2015(000)004
【摘要】In this study, red pigment from pitaya fruit was extracted by microwave-assisted extracting. To determine the optimal extraction conditions, the effect of the conditions, such as the solid-liquid ratio, microwave power, microwave time and the alcohol concentration were studied by the single factor experiment and the orthogonal test. The results showed that the order of factors to affect red pigment extraction was solid-liquid ratio > alcohol chroma > microwave time > microwave power. The optimum extracting conditions were as follows: the ratio of solid to solution was 1:50; the alcohol concentration was 40%; the microwave time was 60 s with microwave power of 400 W. Compared with traditional extraction method, it can save time and increase efficiency.%利用微波辅助萃取技术提取红肉火龙果果肉色素。通过单因素试验和正交试验对影响红肉火龙果果肉的料液比、微波功率、微波时间和乙醇浓度等因素进行探讨，以建立红肉火龙果果肉色素的微波辅助提取工艺。结果表明，影响红肉火龙果果肉色素提取因素的主次顺序为：料液比＞乙醇浓度＞微波时间＞微波功率。最优提取条件为：料液比为1∶50(g/ml)，乙醇浓度为40%，微波功率为400 W，微波时间为60 s。与浸提法相比，微波辅助提取用时更短，提取效率更高。
红肉火龙果果肉色素微波辅助提取工艺研究
