食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
75-77
,共3页
西瓜%番茄红素%超声波
西瓜%番茄紅素%超聲波
서과%번가홍소%초성파
watermelon%lycopene%ultrasonic
主要研究西瓜果肉中的色素即番茄红素的超声波辅助提取工艺,正交试验结果表明:超声强度为3 W/cm2,固液比为1:7(g/mL),提取时间为15 min时,为超声提取的最佳工艺条件,相对提取率达到98.23%.
主要研究西瓜果肉中的色素即番茄紅素的超聲波輔助提取工藝,正交試驗結果錶明:超聲彊度為3 W/cm2,固液比為1:7(g/mL),提取時間為15 min時,為超聲提取的最佳工藝條件,相對提取率達到98.23%.
주요연구서과과육중적색소즉번가홍소적초성파보조제취공예,정교시험결과표명:초성강도위3 W/cm2,고액비위1:7(g/mL),제취시간위15 min시,위초성제취적최가공예조건,상대제취솔체도98.23%.
This experiment mainly studied the watermelon pulp pigment of lycopene in the ultrasonic-assisted extraction process. Orthogonal test results showed that:ultrasonic intensity was 3 W/cm2, ratio of solid to liquid was 1:7 (g/mL),extraction time 15 minutes, for the optimum ultrasonic extraction conditions, the relatively extraction rate of 98.23%.
