超声波辅助提取对甜菜红的量及其活性的影响

来源 :中国甜菜糖业 | 被引量 : 0次 | 上传用户:njtangxn
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红甜菜中含有较高的用于食品的天然色素-甜菜红.根据单因素实验选定影响提取红甜菜中甜菜红的量及其活性的因素水平.由L9(34)设计正交实验,根据试验结果证实在试验范围内各因素影响提取红甜菜中甜菜红的量的顺序为料液比>超声强度>提取温度>超声时间.根据正交实验分析和单因素试验分析取最佳工艺条件为:料液比为1:15,在60℃下超声强度为2W/cm2提取30s,此条件下进行验证试验得红甜菜中甜菜红的提取率及其对DPPH的清除率分别为0.289%和40.5%;从DPPH清除率可得选择此提取工艺条件可保证所提取到色素有很好的活性.
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