紫色甘薯皮中原花青素提取工艺研究

Study on Extraction of Proanthocyanidins from Sweet Potato Skin

对紫色甘薯皮中原花青素的提取工艺进行了研究,分析了乙醇浓度、提取温度、提取时间、料液比、pH值以及提取次数对原花青素提取率的影响,在单因素试验的基础上,通过正交试验筛选出最佳的提取工艺条件:即以70%乙醇为提取液、调节提取液pH 6.0、料液比为1∶10、提取温度80℃、浸提2次,每次2.0 h,在此条件下,原花青素提取率为1.3960%。

The technology of extraction of pro anthecyanidins from sweet potato skin was studied. The effects of five factors such as the ethanol concentration, temperature of extraction, time of extraction, ratio of solid to liquid, pH - value and extraction times were investigated. Through orthogonal test, the following optimum conditions for extraction were obtained on the basis of single factor test： 70% ethanol as solvent, ratio of solid to liquid 1： 10, pH6.0, 80℃ for 2. Oh and 2 times extraction. The extraction percentage of proanthocyanidins from sweet potato skin was 1. 3960% under the optimum conditions.