超声辅助法优化提取红曲红、红曲黄色素
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Optimization for Ultrasonic-Assisted on Extraction of Monascus Red Pigment and Yellow Pigments
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    摘要:

    研究了超声辅助法提取红曲霉菌体中的红曲红、红曲黄两种红曲色素的影响因素,在单因素的实验基础上,利用响应面法优化了红曲色素的提取工艺参数,建立了二次回归模型,得到提取工艺的最佳条件。结果表明,乙醇浓度、料液比、超声功率3个因素对红曲色素的提取有显著影响,在乙醇体积分数76.30%,液料比34.44∶1,超声功率为304.84 W条件下,提取液中红色素组分色价高达5 679.4 U/g,黄色素组分色价高达4 633 U/g,与国标法提取红曲色素相比,提取率分别提高了6.5%和8.9%。

    Abstract:

    Extraction of Monascus pigments in mycelia by ultrasonic-assisted technology, on the basis of single factor experiments, using response surface method optimizes the extraction of red pigment process parameters. A quadratic regression model was established, and the optimum extraction conditions were obtained. The results showed that ethanol concentration, solid-liquid ratio, ultrasonic wave power of these three factors on the extraction of red pigment had a significant influence, ethanol concentration 76.30%, solid-liquid ratio 34.44∶1, ultrasonic wave power 304.84 W. Under the optimum conditions, the red pigment concentration of the extract reached the maximum 5 679.4 U/g, the yellow pigment was as high as 4 633 U/g. With the national standard compared to red pigment extraction, the extraction rate increased by 6.5% and 8.9% .

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张婵,杨强,张桦林,王成涛.超声辅助法优化提取红曲红、红曲黄色素[J].食品与生物技术学报,2014,33(8):805-813.

ZHANG Chan, YANG Qiang, ZHANG Hualin, WANG Chengtao. Optimization for Ultrasonic-Assisted on Extraction of Monascus Red Pigment and Yellow Pigments[J]. Journal of Food Science and Biotechnology,2014,33(8):805-813.

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  • 在线发布日期: 2014-10-19
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