Natural Pigments Extraction from Basella rubra L. Fruits by Ultrasound-Assisted Extraction Combined with Box-Behnken Response Surface Design

被引：23

作者：

Maran, J. Prakash ^{[1
]}

Priya, B. ^{[2
]}

机构：

[1] Kongu Engn Coll, Dept Food Technol, Erode 638052, Tamil Nadu, India

[2] SRM Univ, Dept Food Proc Engn, Madras, Tamil Nadu, India

来源：

SEPARATION SCIENCE AND TECHNOLOGY | 2015年 / 50卷 / 10期

关键词：

betacyanin; ultrasound-assisted extraction; betaxanthin; OPTIMIZATION; FOOD; OPPORTUNITIES; POLYSACCHARIDE; PURIFICATION;

D O I：

10.1080/01496395.2014.980003

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In this study, natural pigments from Basella rubra L. were extracted by ultrasound-assisted extraction (UAE) technique using three levels, four factors (extraction temperature, ultrasonic power, extraction time and solid-liquid (SL) ratio) Box-Behnken response surface design. The optimal condition was found to be: extraction temperature of 54 degrees C, ultrasonic power of 94 W, extraction time of 32 min and SL ratio of 1:17 g/mL respectively. Under this optimal condition, the experimental yield of (betacyanin of 1.42 +/- 0.001 and betaxanthin of 5.35 +/- 0.13 mg/g) pigments were well correlated with predicted values (betacyanin was 1.43 mg/g and betaxanthin was 5.37 mg/g).

引用

页码：1532 / 1540

页数：9

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