英语翻译The effect of temperature and duration of extraction oncarotenoids yield is illustrated in Fig.2.When the durationis about 40 min,temperature becomes the critical factor forimproving carotenoids yield.The fluctuation of temperaturecould l

英语翻译The effect of temperature and duration of extraction oncarotenoids yield is illustrated in Fig.2.When the durationis about 40 min,temperature becomes the critical factor forimproving carotenoids yield.The fluctuation of temperaturecould l
英语翻译
The effect of temperature and duration of extraction on
carotenoids yield is illustrated in Fig.2.When the duration
is about 40 min,temperature becomes the critical factor for
improving carotenoids yield.The fluctuation of temperature
could lead to large difference in carotenoids yield.It
could be seen from Fig.2 that the optimal temperature and
duration for carotenoids extraction are about 30 1C and
40 min.If the duration is shorter than 40 min,the
dissolving of carotenoids would not reach equilibrium
and part of carotenoids remains in R.sphaeroides.When
the duration is longer than 40 min,the yield of carotenoids
slightly decreases.This might be due to the fact that longtime
exposure of dissolved carotenoids to oxygen,light and
microorganisms in environment leads to the increase
chances of oxidation or degradation of the dissolved
carotenoids (Gang & Zora,2001).
The effect of solvent–solid ratio and duration on
carotenoids yield is shown in Fig.3.The solvent–solid
ratio has a significant linear effect (P ¼ 0.0052) and
quadratic effect (P ¼ 0.0239) on carotenoids yield.The
yield increases when the solvent–solid ratio increases from
10 to 40 but it does not continue to increase significantly
when the ratio is higher than 40.

英语翻译The effect of temperature and duration of extraction oncarotenoids yield is illustrated in Fig.2.When the durationis about 40 min,temperature becomes the critical factor forimproving carotenoids yield.The fluctuation of temperaturecould l
温度和萃取时间的影响
类胡萝卜素产生图2所示.当时间
约40分钟,温度成为关键因素
提高类胡萝卜素产量.温度的波动
可能会导致大的类胡萝卜素产量的差异.它
从图2可以看到,最佳温度和
持续时间大约30 1 c和类胡萝卜素提取
40分钟.如果持续时间短于40分钟
类胡萝卜素的溶解不会达到平衡
和类胡萝卜素仍在r . sphaeroides的一部分.当
持续时间超过40分钟,类胡萝卜素的产量
稍微降低.这可能是由于长期的事实
接触类胡萝卜素溶解的氧、光和
微生物在环境导致了增加
氧化溶解的或退化的机会
类胡萝卜素(帮派&卓拉,2001).
solvent-solid比率和持续时间的影响
类胡萝卜素产量图3所示.的solvent-solid
率有显著的线性效应(P¼0.0052)和
二次效应(P¼0.0239)对类胡萝卜素产量.的
产量增加当solvent-solid比率增加
10到40但它不继续显著增加
当该比例高于40