| 柿子酒渣中色素提取工艺的优化 |
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| 引用本文： | 夏学超,朱传合.柿子酒渣中色素提取工艺的优化[J].中国酿造,2019,38(12):158. |
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| 作者姓名： | 夏学超 朱传合 |
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| 作者单位： | （1.烟台职业学院，山东 烟台 264670；2.山东农业大学 食品科学与工程学院，山东 泰安 271000） |
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| 基金项目： | 山东省2017年度农业重大应用技术创新项目；山东省重点研发计划（GG201703080015）；山东省“双一流”奖补资金资助（SYT2017XTTD04） |
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| 摘 要： | 以柿子果酒剩余柿子残渣为原料，以乙醇为提取溶剂，采用单因素试验和正交试验，研究不同工艺条件对柿子残渣中色素提取效果的影响。结果表明，微波、超声联合辅助乙醇提取法能够显著提高柿子残渣中色素提取效果，最佳提取条件为乙醇体积分数90%，微波处理（功率300 W、时长40 s），超声波处理（功率420 W、时间80 min、温度为50 ℃）。该优化条件下，柿子酒渣色素提取率为89.6%，是优化前提取率的1.71倍。
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| 关 键 词： | 柿子残渣 色素 微波-超声波协同提取 |
Optimization of extraction technology of pigment from persimmon wine residue |
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| XIA Xuechao,ZHU Chuanhe.Optimization of extraction technology of pigment from persimmon wine residue[J].China Brewing,2019,38(12):158. |
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| Authors: | XIA Xuechao ZHU Chuanhe |
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| Affiliation: | (1.Yantai Vocational College, Yantai 264670, China; 2.College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271000, China) |
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| Abstract: | Using persimmon wine residue as material and ethanol as solvent, the effect of different process conditions on pigment extraction from persimmon wine residue was studied by single factor and orthogonal experiments. The results showed that the extraction efficiency of pigment from persimmon residue could be significantly improved by microwave and ultrasonic assisted ethanol extraction method. The optimum extraction conditions were ethanol concentration 90%, microwave processing (power 300 W and time 40 s), and ultrasonic processing (power 420 W, time 80 min, and temperature 50 ℃). Under these conditions, the extraction rate of pigment from persimmon wine residue was 89.6%, which was 1.71 times that of before optimization. |
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| Keywords: | persimmon residue pigment microwave-ultrasonic extraction |
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