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中文摘要：
采用超声辐射提取玉米类胡萝卜素，并用FTIR表征其结构．结果表明，在38—40℃，玉米／乙醇的质量比为1：6，20kHz和900W的超声波作用下提取30min所得到的玉米类胡萝卜素的质量浓度是无超声辐射时的16．25倍；在33～35℃下，所提取的玉米类胡萝卜素的质量浓度随超声功率的增大而增大；超声频率对类胡萝卜素提取的影响不大；提取初期超声声源在液面1／2处，而12min后在液面1／3-1／2处有利于类胡萝卜紊的提取．文中还对超声强化提取玉米类胡萝卜素的机理进行了探讨．FTIR分析结果表明，超声作用没有改变玉米类胡萝卜素的结构．
英文摘要：
The effect of ultrasonic radiation on the extraction of carotenoids from corn was investigated and the structure of extracted carotenoids was characterized by FTIR. The results show that, when the mass ratio of corn to ethanol is 1 ： 6, the ultrasonic radiation with a frequency of 20 kHz and a power of 900 W at 33 -40 ℃ for 30 min may result in an increased mass fraction of carotenoids, which is 16.25 times that without ultrasonic treatment, and that the mass fraction of carotenoids increases with ultrasonic power at 33 - 35 ℃, little influence on the extraction of corn carotenoids being caused by ultrasonic frequency. The results also indicate that, at the first extraction stage, the Sonic Horn should be immerged half depth into the extraction liquid, and after an extraction for 12 min, it should be immerged 1/2 - 1/3 depth into the extraction liquid. Moreover, the mechanism of ultrasonic enhancement on the extraction of corn carotenoids was discussed in this papbr. The final results obtained by FTIR reveal that ultrasonic has no effect on the chemical structure of corn carotenoids.
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