Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell

HUANG Lu-lu; CAO Yan-ping; XIAO Jun-song; ZHANG Ting; WANG Ying

doi:10.13386/j.issn1002-0306.2014.04.068

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Science and Technology of Food Industry > 2014 > (04): 234-238. > DOI: 10.13386/j.issn1002-0306.2014.04.068

HUANG Lu-lu, CAO Yan-ping, XIAO Jun-song, ZHANG Ting, WANG Ying. Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell[J]. Science and Technology of Food Industry, 2014, (04): 234-238. DOI: 10.13386/j.issn1002-0306.2014.04.068

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Study on the ultrasound-assisted extraction red cabbagepigment and its peculiar smell

College of Food and Chemical Engineering, Beijing Technology and Business University
Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients

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Received Date: July 01, 2013

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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.
- red cabbage pigment,
- ultrasound,
- isothiocyanates

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