耐盐紫甘薯花色苷的提取和组分分析

Extraction and Constituent Analysis of Anthocyanins from Salt-tolerant Purple Sweet Potato

以耐盐紫甘薯品种Z103为原料,分别采用常规溶剂提取和超声辅助溶剂提取法提取其中的花色苷,考察了提取液pH值、乙醇浓度、固液比、温度以及时间对花色苷提取率的影响。结果表明:在pH值为1.0、乙醇体积分数20%、料液比1:30(g:mL)、浸提温度50℃、浸提时间120min条件下,紫甘薯花色苷的一次提取得率为86.9%。在优化醇-水溶剂提取条件的基础上,研究了超声场强化对提取率的影响,在最佳溶剂提取工艺条件下,采用功率为90W的超声强化,花色苷提取收率高达到99.4%。采用液质联用技术进一步对粗提物进行组分分析,确定其中含有12种花色苷,主要为被咖啡酸、阿魏酸、对羟基苯甲酸等芳香酸酰化的矢车菊苷和芍药苷;通过比较分析发现,常规提取和超声辅助提取物中花色苷种类无明显差异。

Salt-tolerant purple sweet potatoes Z103 were used as raw material. The anthocyanins were extracted via conventional solvent method and ultrasonic-assisted method. The effects of pH value and alcohol concentration of solvent, solid-liquid ratio, temperature, and extraction time on the extraction rate were investigated. The results showed that under the condition of pH 1.0, ethanol concentration 20% （volume fraction） , liquid-solid ratio 1：30 （g ：mL）, extraction temperature 50℃, and extraction time 120 min, the extraction rate of anthocyanins was 86.9% with conventional solvent method. A higher extraction rate of 99.4% was obtained while treated with an ultrasonic power of 90 W. The constituent of crude extract was further analyzed by HPLC-MS, and 12 kinds of anthoeyanins were identified. They were mainly cyanin and peonin acylated by caffeie acid, ferulic acid, p-hydroxybenzoic acid and other aromatic acid. The results also showed that there was no significant difference in the components between conventional solvent method and ultrasonic-assisted method.