摘要
采用索氏提取法研究各种不同条件对紫番薯原花青素提取率的影响,运用紫外分光光度法进行测定,在单因素试验基础上通过正交试验确定紫番薯原花青素的最佳提取条件:乙醇体积浓度为60%,温度为50℃,pH为7,料液比1 g∶20 mL,提取60 min,提取1次为最佳提取条件。紫番薯原花青素的提取率为4.170 mg/g。
The yield of proanthocyanidin from the purple sweet potatoes was studied in several different conditions by the soxlet extraction method.Then,content determination was made by UV spectrophotometry.Finally,the best extraction condition was determined through the orthogonal array design.The best extraction conditions was as follows： ethanol concentration of 60%,pH value 7.0,extraction temperature 50 ℃,extraction time 60 min,extraction times 1.The yield of proanthocyanidin from the purple sweet potatoes was 4.170 mg /g on the optimum conditions.
出处
《食品工程》
2011年第2期33-35,49,共4页
Food Engineering
基金
遵义医院基金项目(2008F-356)
关键词
紫番薯
原花青素
索氏提取法
紫外(UV)分光光度法
正交实验
purple sweet potato
proanthocyanidin
soxlet extraction method
UV spectrophotometry
orthogonal array design
