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《Food Science and Technology》 2009-11
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Optimization of anthocyanin extraction from roses by using response surface methodology

LI Zi-jiang, TANG Lin*, LIU Ping, SUN Rui-xue (Food Science and Project Department, Life Science College, Shandong Normal University, Jinan 250014)  
To optimize the anthocyanin extraction from roses, On the basis of single-factor test, the mathematical regression model was established about the dependent variable (extraction rate of anthocyanin from roses) and independent variables(the power of ultrasonic, the concentration of acidic ethanol solution, the temperature of ultrasonic,the time of ultrasonic)through Box-Benhnken center composite design and response surface methodology. The optimum extraction conditions as follows: the power of ultrasonic 500 W, the concentration of acidic ethanol solution 55%, the temperature of ultrasonic 40 ℃, the time of ultrasonic 10 min. Under these conditions, the extraction rate of anthocyanin from roses was 6.24 mg/g.
【CateGory Index】: TS202.3
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China Proceedings of conference Full-text Database 2 Hits
1 YU Ying-xia,ZHANG Wei(School of Planning and Architectural Engineering of Henan University of Science and Technology,Luoyang 471003,China);Reliability Analysis of Ring-stiffened Cylindrical Shells based on Strength[A];[C];2010
2 Wen-Hui Shi,Shu-Juan Yu College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640;Optimization of the Extraction Technique of Lily Polysaccharides by Response Surface Methodology[A];[C];2010
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