酶-微波辅助提取紫薯花青素的工艺研究

Study on the Extraction Technology of Anthocyanins from Purple Sweet Potato by Cellulose-microwave Assisted Method

以紫薯为原料,0.3%盐酸-90%乙醇为溶剂(酸醇比为50∶50),在料液比为1∶10 g/mL时,采用单因素实验法对提取工艺条件进行优化,确定了纤维素酶-微波辅助提取紫薯中花青素的最佳工艺条件为:纤维素酶用量3 mg/g,纤维素酶提取温度40℃,酶提取时间15 min,微波平均辐射功率600 W(温度70℃),微波辐射时间7 min。对比实验结果表明,酶-微波辅助提取法较单纯盐酸乙醇浸提法,花青素的产率提高了1.86倍,而提取时间缩短了82%。

The purple sweet potato was analyzed as the extracted material to study the optimum procedure of the cellulose-microwave-assisted technique extraction method.Solid to liquid ratio 1：10 g/mL,the hydrochloride concentration was 0.3% and ethanol concentration was 90%.The single factor experiments were employed.The optimum procedures of the cellulose-microwave-assisted technique extraction were as follows： cellulose amounts 3 mg/g,average microwave output power was 600 W（temperature 70 ℃）,cellulose temperature 40 ℃,enzyme time 15 min,and microwave irradiation time was 7 min.Compared with traditional method,the extraction rate was 1.86 times higher and extraction time was 82% times shorter.