Ultrasonically and microwave-assisted extraction of purple sweet potato pigments | 超声-微波协同萃取法提取紫薯色素____
2010
Wang Hongzi, Southern Yangtze University, Wuxi (China), School of Food Science and Technology | Li Jinwei, Southern Yangtze University, Wuxi (China), School of Food Science and Technology | Fan Liuping, Southern Yangtze University, Wuxi (China), School of Food Science and Technology
中国人. 分析6种紫薯的主要组成成分，确定紫薯王作为提取紫薯色素的最佳原料，并研究超声-微波协同萃取法的最佳提取工艺条件和紫薯色素的稳定性。结果表明，紫薯色素最佳的提取工艺条件为超声功率50 W，微波功率135 W，微波时间7.5 min，料液比1∶20（g/ml）；紫薯色素在pH值3和温度60 ℃的条件下较稳定。
显示更多 [+] 显示较少 [-]英语. A total of six kinds of purple sweet potato were chosen to compare its chemical components. Tests showed that it was appropriate to choose Ipomoea batatas Lam cv. Zishuwang as the material for extracting purple sweet potato pigments. The ultrasonic and microwave_assisted extraction conditions and stability of purple sweet potato pigments were studied. The optimum extraction conditions were ultrasonic power of 50 W， microwave power of 135 W, time of 7.5 min and water/solid ratio of 20∶1 (g/ml), respectively. Purple sweet potato pigments were stable under pH value 3 and 60 ℃._
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