正交实验结合遗传算法提取辣椒红色素-《中国调味品》

文章信息/Info

Title:: Study on Extraction of Capsicum Red Pigment with Orthogonal Experiment and Genetic Algorithm

摘要:: 为优化辣椒红色素提取工艺，对料液比、提取时间、提取温度3个因素进行了正交实验，摸索出参数优化的范围，并在此基础上利用遗传算法对提取条件进行优化，结果表明，提取时间对提取率影响最大，当料液比为1:20，提取时间为4.3 h，提取温度为58℃时，辣椒红色素提取率最高，工艺验证实验的提取率达到0.84%。该工艺稳定，得率较高，结果可信度高，为辣椒红色素高值化利用提供了理论依据。

Abstract:: In order to optimize the extraction process of capsicum red pigment, orthogonal experiments were performed on three factors: material-liquid ratio, extraction time, and extraction temperature. The optimization range of the parameters was found out, and the genetic algorithm was used to optimize the extraction conditions. The results showed that extraction time has the greatest effect on extraction rate. When the ratio of material to liquid is 1:20, the extraction time is 4.3 h, and the extraction temperature is 58 ° C, the extraction rate of capsicum red pigment is the highest. Extraction rate of process verification experiment reaches 0.84%. The process is stable, the yield is high, and the result is highly reliable, which provides theoretical basis for the high value utilization of capsicum red pigment.