Study On Extraction And Sugar Removal Of Betaine From Hongbao ?

The sugar content,betaine content and main mineral content of five different varieties of red beet were compared.Red Beet Hongbao ? planted in Inner Mongolia was selected as experimental material.On this basis,three extraction methods were compared:water extraction,ultrasound-assisted extraction and alternating slow-freezing extraction.The absorbance of betaine extract was taken as reference value.Sugarbeet erythrocyte was extracted by alternating slow freezing method,and sugar removal by yeast fermentation was studied.Finally,The results are as follows:(1)The water extracting solution ratio was 1:1.The extraction temperature was 40?.The extraction time was 2 h.The absorbance of the extract was 0.63.The concentration of betaine in the extract was 48.89 mg/100 ml.The ultrasonic assisted extraction ratio was 1:2.The extraction temperature was 40?.The time was 40 min.The absorbance was 0.649 when the power was 480 W,and the maximum concentration of betaine was 50.30 mg/100 ml.(2)According to single factor test,orthogonal test analysis and response surface analysis method,the alternative freeze-thaw method was used to extract betaine.The specific process was 35 h refrigerating time,6 h waking time,16 h freezing time,reciprocating wake-up 2 times.The residue extraction time was 2 h in a water-bath environment with a ratio of material to liquid of 1:1 and a temperature of 40?.The maximum absorbance of the extract was 0.86,and the concentration of betaine was 65.92 mg/100 ml.(3)Anqi high-activity dry yeast and Saccharomyces cerevisiae were compounded in a ratio of 3:1 by orthogonal test,taking the absorbance and sugar content as reference values.The inoculum was 4%and the shaker speed was 100 r/min.In the environment where the fermentation temperature was 30? the sugar was removed by fermentation for 6 h.The pigment retention rate was 90%,and the sugar removal was 69%.