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WAN Shan, YANG Zhe, ZHU Bao- qing, OUYANG Jie. Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology[J]. Science and Technology of Food Industry, 2016, (03): 220-224. doi: 10.13386/j.issn1002-0306.2016.03.038
Citation: WAN Shan, YANG Zhe, ZHU Bao- qing, OUYANG Jie. Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology[J]. Science and Technology of Food Industry, 2016, (03): 220-224. doi: 10.13386/j.issn1002-0306.2016.03.038

Parameters optimization of ultrasound- assisted extraction of anthocyanins from red raspberry by response surface methodology

doi: 10.13386/j.issn1002-0306.2016.03.038
  • Received Date: 2015-06-05
  • Anthocyanins were ultrasound- assisted extracted with red raspberry used as raw material.The effects of four factors including ultrasonic power,internal time,extraction time and temperature on the yield of anthocyanins were investigated. Based on above results,the significance and interaction of each factor were analyzed in accordance with Box- Behnken. Extraction parameters of anthocyanins from red raspberry were optimized by response surface methodology,which were determined as follows: ultrasonic power of 900 W,internal time of 3 s,extraction time of 50 min and extraction temperature of 50 ℃. Under the above conditions,the extraction yield of anthocyanins was 0.163 mg / g.
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