Ultrafine comminution-assisted ultrasonic-microwave synergistic extraction of maize yellow pigment

被引：0

作者：

Li, Xiaoling ^{[1
,2
]}

Chen, Xiangyan ^{[2
]}

Wang, Wenliang ^{[2
]}

Xu, Tongcheng ^{[2
]}

Wang, Shiqing ^{[1
]}

Shi, Xianquan ^{[2
]}

机构：

[1] Food Science and Engineering College, Qingdao Agricultural University, Qingdao,Shandong,266109, China

[2] Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan,250100, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2014年 / 14卷 / 08期

关键词：

Comminution - Surface properties - Microwave generation - Carotenoids - Extraction;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

To optimize the extraction conditions of maize yellow pigment from maize protein powder, ultrafine comminution was firstly applied to material pretreatment. Based on single factor experiments, and extraction ratio as response values, powder size, ultrasonic power, microwave power and microwave time as response factors, extraction of maize yellow pigment from maize protein powder was conducted using Box-Behnken central composite experimental design. Re suits showed contribution of the factors in the tests were: powder size>microwave power>microwave time>ultrasonic power. Through single factor experiments, we found that powder size and the ultrasonic power had significant effects on the performance during the whole extraction process, while the ultrasonic time was dispensable. The optimum conditions of ex-traction obtained by response surface methodology were as followed: maize protein powder at 500 mesh, ultrasonic power of 480 W, microwave power of 480 W for 115 s. Under these conditions, the extraction ratio was 0.640 mg/g. The model indicated that ultrafine comminution and ultrasonic-microwave synergistic extraction have a significant impact on extraction ratio of maize yellow pigment. HPLC analysis showed that purity of the sample was 86.64%. The content of hydroxyl-carotenoids was 67.91%.

引用

页码：99 / 107