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

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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. 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

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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

CLC Number: 

  • TS253.4

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