红莓果中花青素的提取工艺研究

Study on the Processing of the Extraction of Anthocyanins from Red Raspberry(Rubus corchorifolius L.)

以HCl-乙醇为溶剂,研究了红莓果中花青素的最佳提取工艺。在单因素试验中,选择了单次提取和2次提取,分别测定了不同提取级数下各因素(物料比、提取时间、提取温度)的最佳水平值。同时,以果实中花色苷的绝对含量作为提取效率的评价标准,提高了单纯采用吸光度值测定法作为评定指标的精确性与可靠性。通过响应面试验确定了最佳的提取工艺参数为:浓度为1.5 mol/L的HCl和体积分数95%的乙醇(体积比15∶85)为溶剂,提取料液比为5 g∶1 mL,提取时间为53 min,提取温度为71℃,提取2次。依此工艺,红莓花青素的提取得率为36.39 mg/100 g(鲜果)。

Anthocyanins （Acys） is one of water-soluble natural red pigments. The extraction of Acys from red raspberry （Rubus corchorifolius L. ） using HCl-ethanol solution as solvent was studied. The effect of parameters such as solvent to material ratio （mL/g）, extraction temperature （℃）, extract time （min） and extract times were optimized by response surface experiment （RSE）. The results indicated that when red raspberry were extracted twice for 53 min at 71℃ traction anthocyanins （as using 1.5 mol/L HC1 -95 % alcohol solution （15：85） at 5：1 ratio to material, the excyanidin-3-glucoside） reached the optimum yield of 36.39 mg per 100 g fresh fruit.