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Please use this identifier to cite or link to this item: https://scholars.tari.gov.tw/handle/123456789/15742
Title: 由TNG66甘藷萃取β-Carotene製程研究
Other Titles: A Study of β-Carotene Extraction from TNG66 Sweet Potatoes
Authors: 詹錦豐
黃哲倫 
賴永昌 
趙乙柔
葉亭佑
廖文昌
Keywords: 甘藷;萃取;反應曲面法;Sweet potato;β-Carotene;Extraction;RSM
Issue Date: Jun-2012
Publisher: 長庚科技大學
Journal Issue: 16
Start page/Pages: 171-179
Source: 長庚科技學刊 
Abstract: 
成功由TNG66甘諸中萃取β-carotene,使用溶劑為acetone溶液,萃取溫度為室溫(25℃),acetone的濃度建議高於75%;萃取製程含有兩個變數分別是acetone濃度與萃取時間,根據反應曲面(RSM)的實驗設計法,實驗結果顯示acetone濃度對萃取液的吸光值有顯著的影響,而建議的最適化萃取條件為90% acetone與萃取時間30min; 和單次萃取相比,多次萃取可以提高β-carotene的萃取量,雖然多次萃取可以將萃取率提升到80%以上,但萃取次數的選擇必須搭配經濟效益分析而決定。TNG66甘諸含有β-carotene及其他的carotene類似物,但以all-trans β-carotene為最多。
URI: https://www.airitilibrary.com/Publication/alDetailedMesh?docid=19912455-201206-201207100013-201207100013-171-179
https://scholars.tari.gov.tw/handle/123456789/15742
DOI: 10.6192/CGUST.2012.6.16.13
Appears in Collections:農藝系

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