Abstract
The ultrasonic extraction of Edible brown pigment from macadamia shells was researched using response surface methodology (RSM) with 3 factors and 3 levels. A Box-Behnken design (BBD) was employed to investigate the effects of Solvent concentration, ratio of water to raw material and extraction time on the extraction yield of brown pigment. By using this new method, the optimum extraction condition was obtained as follows: Ultrasonic treating time 71 min, solvent to sample ratio of 23 mL/g, Alcohol concentrations 62%. Under the optimized condition, the experimental yield of brown pigment was 0.636g.
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