超声波法和冻结-融解法相结合提取紫薯中花色甙

Extracting Technology Study on Ultrasonic Method and Frozen-melt Method for Extracting Anthocyaninsfrom Purple Sweet Potato

本文将超声波、冻结-融解两种细胞壁破碎技术用于紫薯中花甙的提取。详细研究了超声波辅助提取花色甙的最佳条件,并首次将超声波技术与冻结-融解技术相结合用于花色甙的提取。实验表明,超声波辅助提取法优于常规提取方法,而冻结-融解-超声波提取法表现出更好的提取效率。本文用示差法测定紫薯中花色甙的总量。在本文确定的最佳提取条件下,单次提取花色甙的提取率为89.2%。

Extracting technology by ultrasonic method and frozen-melt method was studied for extracting anthocyaninsn frompurple sweet potatoes. The conditions for extracting anthocyanins from purple sweet potatoes witn ultrasonic method werestudied.Extracting technology with ultrasonic method was combined with frozen-melt method to get the better result for thefirst time. The result of combining ultrasonic method was better than that of traditional extracting technology. The totalamount of anthocyanins from purple sweet potatoes was determined by pH differential method.The extracting rate reachedas high as 89.2%.