摘要：Paprika was soaked in n-hexane to extract paprika pigment by using ultrasonic and microwave assisted extraction (UMAE). The effects of different operating variables were investigated and the extraction condition was optimized through orthogonal design: ultrasonic power of 50 w, microwave power of 240 w, powder-solvent ratio of 1: 25 (g/mL), microwave time of 600 s, paprika particle size of 60 mesh. At these conditions, the color value of 147 of paprika pigment was reached. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, which may be related to the effect of UMAE on destroying the cellular structure of paprika.
其他摘要：Paprika was soaked in n-hexane to extract paprika pigment by using ultrasonic and microwave assisted extraction (UMAE). The effects of different operating variables were investigated and the extraction condition was optimized through orthogonal design: ultrasonic power of 50 w, microwave power of 240 w, powder-solvent ratio of 1: 25 (g/mL), microwave time of 600 s, paprika particle size of 60 mesh. At these conditions, the color value of 147 of paprika pigment was reached. Compared with the conventional water bath extraction method, UMAE has the advantages of shorter extraction time and higher efficiency, which may be related to the effect of UMAE on destroying the cellular structure of paprika.
