二次正交旋转组合优化微波辅助提取温州蜜柑β-隐黄素工艺.pdf

16 2013, Vol.34, No.08 食品科学 ※工艺技术 二次正交旋转组合优化微波辅助提取温州蜜柑 β-隐黄素工艺 孙志高，蒋国玲，张萌萌，孙 颖，郭丽琼 (西南大学食品科学学院，中国农业科学院柑桔研究所，重庆 4007 12) 摘  要： β 用微波辅助提取温州蜜柑皮 -隐黄素，先通过单因素试验选取影响因素和水平，再采用二次正交旋转组合 β β 设计方法研究料液比、微波处理时间、微波功率对 -隐黄素得率的影响。结果表明，各因素对温州蜜柑皮 -隐黄素 β 得率的影响大小依次为微波功率＞微波处理时间＞料液比；频率分析法得到温州蜜柑皮 -隐黄素最优的提取工艺为 β ‰ 料液比1:20 、微波时间184s，微波功率357W ，在此最佳条件下 -隐黄素得率为0.30 。 β 关键词：温州蜜柑皮； -隐黄素；二次回归正交旋转组合设计；微波 Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design SUN Zhi-gao，JIANG Guo-ling，ZHANG Meng-meng，SUN Ying，GUO Li-qiong (College of Food Science, Southwest University, Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 4007 12, China) Abstract ：The microwave-assisted extraction technology was used to extract β-cryptoxanthin from satsuma mandarin peel. The experimental values were firstly selected by single-factor test and a quadratic orthogonal rotation combination design was chosen based on the results of single factor test in order to study the effects of three main technological conditions, including ratio of solvent to solid, microwave time and microwave power on yield of β-cryptoxanthin from satsuma mandarin peel. Results showed that the influence of investigated facors on yield of β-cryptoxanthin followed the decreasing order: microwave power ＞ micro