Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028
Citation: Optimization of extraction condition to pigment from cherry blossoms by ultrasonics[J]. Science and Technology of Food Industry, 2013, (04): 256-258. DOI: 10.13386/j.issn1002-0306.2013.04.028

Optimization of extraction condition to pigment from cherry blossoms by ultrasonics

  • With cherry blossoms as the raw material to extract pigment, optimized experimental conditions which affect the extraction rate, including ethanol concentration, extractant acidity, extraction times, liquid-solid ratio, ultrasonic time and ultrasonic power.The best condition of pigment extraction was got.Results showed that the optimum conditions were pH =1 with 60% ethanol, liquid-solid ratio 20:1, in the 400W power ultrasonic extraction under 30min for three times.
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