紫薯花青素提取工艺优化研究

Study on the optimal extraction condition of the anthocyanins of purple potato

为确定紫薯花青素提取的最佳工艺,以浸提法对紫薯花青素进行提取,在单因素实验的基础,通过对提取剂的酸醇比、料液比、提取温度、提取时间4因素进行L9(34)正交试验得到最佳提取条件,并进行超声波处理.结果显示紫薯花青素最佳提取条件为提取剂中盐酸和乙醇之比为2:3,料液比为1:5(g/ml),提取温度60℃,提取时间40分钟,超声波处理能提高花青素提取效率.结论:该研究确定了紫薯中花青素提取的最佳工艺.

The experiment purpose is to obtain the best extraction process of purple sweet potato anthocyanins. In the study, extraction ofanthocyanins from purple sweet potato is by extraction method. Under the condition of single factor experiment, through L9（34）orthogonal test to 4 factors（ extracting agent ratio of acid to alcohol, solid-liquid ratio, and extraction temperature, extraction time） to get the best extraction condition, and give ultrasonic treatment. The result shows that the optimal condition of purple sweet potato anthocyanins for extraction is extracting agent hydrochloric acid to ethanol ratio 2：3, material to liquid ratio 1：5 （ g / ml ）, extraction temperature of 60 degrees Celsius, extraction time of 40 minutes, and ultrasonic treatment can improve anthocyanin extraction efficiency. From the above, the conclusion can be drawn that this study can determine the optimum extraction process of anthocvanins from Durole sweet potato.