[1]张学彬,田志聪,刘璐,等.均匀设计法优化超临界CO2萃取辣椒红色素工艺研究[J].中国调味品,2021,46(1):153-156.
　Optimization of Supercritical CO2 Extraction of Capsicum Red Pigment by Uniform Design Method[J].CHINA CONDIMENT,2021,46(1):153-156.
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均匀设计法优化超临界CO2萃取辣椒红色素工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
153-156
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Optimization of Supercritical CO2 Extraction of Capsicum Red Pigment by Uniform Design Method
作者:
张学彬; 田志聪; 刘璐; 程士奇; 高丹; 刘增博; 时雅滨
文献标志码:
A
摘要:
采用单因素试验和均匀设计法U6（64）试验结合的方法优化超临界CO2萃取提取辣椒红色素的工艺。单因素试验研究了温度、压力、萃取时间、颗粒度对辣椒红色素收率的影响，利用均匀设计法优化获得最优萃取工艺。实验结果显示，超临界CO2萃取辣椒红色素的最佳工艺条件为：萃取温度32 ℃、萃取压力20 MPa 、萃取时间3.5 h、颗粒度50目。最优工艺条件下，辣椒红色素收率6.68%。
Abstract:
The extraction of capsicum red pigment by supercritical CO2 fluid was optimized by univariate test and uniform design U 6 (6 4) test. The effects of temperature, pressure, extraction time and particle size on the yield of capsicum red pigment were studied by single factor experiment. The optimum extraction process was optimized by uniform design method. The experimental results showed that the optimum conditions for supercritical CO2 extraction of capsicum red pigment were: extraction temperature 32 ℃, extraction pressure 20 MPa, extraction time 3.5 h, particle size 50 mesh. Under the optimum conditions, the yield of red pigment in capsicum was 6.68%
更新日期/Last Update: 2021-01-22