微波提取鸡蛋黄中类胡萝卜素工艺的优化

doi:10.7964/jdxbgxb201306045

吉林大学学报(工学版) ›› 2013, Vol. 43 ›› Issue (06): 1712-1718.doi: 10.7964/jdxbgxb201306045

微波提取鸡蛋黄中类胡萝卜素工艺的优化

刘静波¹, 安晓宁¹, 梁春玮¹, 王作昭¹, 王二雷¹, 张燕¹, 姜轶群²

1. 吉林大学军需科技学院, 长春 130062;
2. 吉林大学生命科学学院, 长春 130021

收稿日期:2012-05-30 出版日期:2013-11-01 发布日期:2013-11-01
通讯作者: 姜轶群(1982-),女,讲师,博士.研究方向:生物化学与分子生物学.E-mail:jiangyiq@jlu.edu.cn E-mail:jiangyiq@jlu.edu.cn
作者简介:刘静波(1962-),女,教授,博士生导师.研究方向:营养与功能食品.E-mail:ljb168@sohu.com
基金资助:
国家科技支撑计划项目(2012BAD28B08);吉林省科技发展计划项目(20100243).

Technology optimization for extracting carotenoid from egg yolk by microwave

LIU Jing-bo¹, AN Xiao-ning¹, LIANG Chun-wei¹, WANG Zuo-zhao¹, WANG Er-lei¹, ZHANG Yan¹, JIANG Yi-qun²

1. College of Quartermaster Technology, Jilin University, Changchun 130062, China;
2. College of Life Science, Jilin University, Changchun 130021, China

Received:2012-05-30 Online:2013-11-01 Published:2013-11-01

摘要/Abstract

摘要：

为了研究微波提取鸡蛋黄中类胡萝卜素的工艺,以蛋黄冻干粉为原料,对比分析了液固比、微波功率、微波温度及微波时间4个因素对蛋黄中类胡萝卜素得率的影响,并借助四元二次回归正交旋转组合设计优选出最佳工艺条件。结果表明:4个因素对类胡萝卜素得率影响大小依次为:液固比、微波时间、微波功率、微波温度。类胡萝卜素提取最佳工艺条件为液固比23 mL/g,微波功率600 W,微波温度43 ℃,微波时间18 min,得率23.99 mg/(100 g)。

关键词: 食品科学技术, 鸡蛋黄, 类胡萝卜素, 微波提取

Abstract:

To investigate the technology of extracting carotenoid from freeze drying yolk by microwave extraction, the effects of four factors, including solid-liquid ratio, microwave power, microwave temperature and microwave extraction time, on the yield of carotenoid were analyzed and compared. The optimal technological conditions were obtained using orthogonally rotational combination design. The results show that the order of factors affecting the yield of carotenoid is as follows: solid-liquid ratio, microwave time, microwave power, microwave temperature;the optimal technological conditions are: solid-liquid ratio of 23 mL/g, microwave power of 600 W, microwave temperature of 43 ℃, microwave time of 18 min;under such technological conditions the yield of carotenoid is 23.99 mg/(100 g).

Key words: food science and technology, egg yolk, carotenoid, microwave extraction

中图分类号:

TS253.4

刘静波, 安晓宁, 梁春玮, 王作昭, 王二雷, 张燕, 姜轶群. 微波提取鸡蛋黄中类胡萝卜素工艺的优化[J]. 吉林大学学报(工学版), 2013, 43(06): 1712-1718.

LIU Jing-bo, AN Xiao-ning, LIANG Chun-wei, WANG Zuo-zhao, WANG Er-lei, ZHANG Yan, JIANG Yi-qun. Technology optimization for extracting carotenoid from egg yolk by microwave[J]. 吉林大学学报(工学版), 2013, 43(06): 1712-1718.

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微波提取鸡蛋黄中类胡萝卜素工艺的优化

Technology optimization for extracting carotenoid from egg yolk by microwave

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