Title: Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell
Abstract: Study acidity regulator,ethanol concentration,pH,solid-liquid ratio,time,temperature,ultrasonic power and frequency on the effect of ultrasonic field red cabbage pigment extraction,determine citric acid as acidity regulator,pH2 10% ethanol solution as extracting agent,ultrasonic(40kHz,0.25W·cm-2) was unultrasonic leaching rate increased by 55.88%. The optimized levels of ultrasonic conditions were determined by the uniform experiment with mixture. The result showed that the optimized levels of three factors were respectively 1 ∶60g/mL,135kHz,0.45W·cm-2,60℃,15min,extraction rate 53.37%. The isothiocyanates content in extracting solution of pH2 by non-ultrasonic was 0.17%,which was in 10% ethanol ultrasonic extracting(28kHz,0.25W·cm2) solution up to 0.47%,and with the increase of ultrasonic frequency isothiocyanates in the extractingsolution content reduced.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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