Abstract
Using freeze-dried pitaya peel and pulp samples as raw materials, response surface methodology was used to optimize the cellulase-ultrasonic extraction process of pigment from pitaya peel and pulp. The optimal extraction process of pigment from pitaya pericarp was as followed: extraction time 24 min, extraction temperature 39 ℃, ultrasonic power 325 W, ethanol concentration 23%, the yield was (81.661 3±0.762 0) mg/100 g; The optimum extraction conditions of pigment from pitaya pulp were as follows: extraction time 34 min, extraction temperature 41 ℃, ultrasonic power 315 W, ethanol concentration 23%, and the yield was (278.660 4±1.084 2) mg/100 g.
Publication Date
9-28-2019
First Page
173
Last Page
180
DOI
10.13652/j.issn.1003-5788.2019.09.034
Recommended Citation
Yan, TIAN; Xiaoyan, DUAN; and Fangming, DENG
(2019)
"Optimization on extracting process for red meat pitaya pigment assisted with enzymatic-ultrasonic by response surface methodology,"
Food and Machinery: Vol. 35:
Iss.
9, Article 34.
DOI: 10.13652/j.issn.1003-5788.2019.09.034
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/34
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