紫心甘薯色素提取工艺研究

Study on the Pigment Extracting Process of Purple Sweet Potato

紫心甘薯是一种特殊的甘薯品种,含有大量的花青素类色素物质,具有较强的保健功能。针对紫心甘薯的色素提取及其饮料开发进行了研究,分别选用乙醇和柠檬酸溶液作为提取剂,在单因素实验基础上,利用正交实验确定紫心甘薯色素提取最佳工艺参数。研究结果表明,以乙醇为提取剂,当乙醇体积分数为20%,料液比为1∶20,搅拌时间为2 h时,色素提取率最高为0.421 mg/100 g;以柠檬酸为提取剂,当柠檬酸溶液体积分数为0.8%,液料比为1∶40,搅拌时间为1.5 h时,色素提取率最高为0.195 mg/100 g;通过比较可以发现,乙醇溶液比柠檬酸溶液的提取效果好。

Purple sweet potato is a special sweet potato variety,which contains a lot of pigment such as proanthocyanidin with the strong health function.The pigment extraction and beverage preparation of purple sweet potato have been studied in this paper.The ethanol solution and citric acid solution are used respectively in the extraction of purple sweet potato,and the optimum extracting parameters is determined by the orthogonal experiment on the base of the single-factor experiment.It shows that the highest pigment extracting rates is 0.421 mg/100 g in the ethanol extraction with 20% ethanol solution,1∶20 feed ratio,2 hr stirring time,and the highest pigment extracting rates is 0.195 mg/100 g in the citric acid extraction with 0.8% citric acid solution,1∶40 feed ratio,1.5 hr stirring time.It is found that the extraction with ethanol solution is better than with citric acid solution.