摘要
研究从紫薯中提取花色苷的工艺。以紫薯粉为原料,在恒温振荡条件下提取花色苷,研究了提取溶剂、提取温度和提取时间等因素对紫薯花色苷含量的影响,并通过响应面法确定了最佳提取工艺参数为提取温度63.76℃,柠檬酸质量分数0.81%,料液比1∶26.36。结果表明运用响应面法优化紫薯中花色苷的提取工艺具有良好效果。
The extraction factors of anthocayanin from purple sweet potatoes was studied.Anthocyanin was extracted by a constant temperature shaking bath from purple sweet potato powder.The effects of several variables such as extraction agents,extraction temperature and extraction time were investigated,and the parameters of extraction technology were optimized through the response surface methodology（RSM）.The optimum condition of the extraction temperature was 63.76 ℃.The mass fraction of citric acid was 0.81%.The liquid to solid ratio was 26.36∶1.The result showed that optimization of the extraction technology of anthocayanin from purple sweet potatoes by response surface methodology was practical.
出处
《食品工业》
北大核心
2011年第10期48-51,共4页
The Food Industry
基金
KJ2008-16
关键词
紫薯
花色苷
提取工艺
响应面法
purple sweet potato
anthocyanin
extraction technology
response surface methodology（RSM）.
