摘要
利用亚临界水萃取紫甘薯红色素。以花色苷提取率为考察指标,通过单因素试验及正交试验确定紫甘薯色素的最佳萃取工艺,并且与超声波提取法和溶剂浸提法进行比较。实验结果表明:亚临界水萃取紫甘薯色素的最佳工艺条件为:提取温度110℃、提取时间6min、液料比40∶1(mL∶g)、乙醇浓度40%、pH 2.5,此时花色苷提取率为(1.897±0.049)mg/g。与超声波提取法和溶剂浸提法相比缩短了提取时间并且减少了有机溶剂的使用量。
Red pigment is extracted from purple sweet potato using subcritical water. Based on the anthocyanin yield,the single factor experiments and orthogonal test are used for the optimization of pigment extraction, and compared with ultrasonic extraction and solvent extraction. The results show that the optimal extraction conditions are： temperature of 110 ℃ ,time of 6 min,liquid-material ratio of 40 ：1（mL · g）, ethanol concentration of 40% and pH of 2.5. Under this condition,the anthoeyanin yield is （1. 897±0. 049） mg/g. Compared with ultrasonic extraction and solvent extraction, the subcritical water extraction shortened the extraction time and reduced the usage amount of organic solvents.
出处
《中国调味品》
CAS
北大核心
2012年第11期106-110,共5页
China Condiment
关键词
紫甘薯
色素
亚临界水
提取
purple sweet potato
pigment
subcritieal water
extraction
