超声波提取紫薯花青素工艺条件优化研究

Optimized Research on the Extracted Technology of Anthocyanin from Purple Sweet Potato by Ultrasonic

以紫薯为原料,优化研究了超声波法提取紫薯中花青素工艺条件。对提取料液比,提取剂比例,超声波提取频率,温度,时间5个因素进行了优化研究,得出最佳的提取工艺条件为:超声时间为15 min,超声频率为100 Hz,超声温度为60℃,紫薯的提取剂比例(95%乙醇:0.1%HCl)为45:55,紫薯与提取剂的料液比为1:10。

The technology and condition of anthocyanin extracted from the purple sweet potato by the ultrasonic method was investigated in this experiment. 5 factors including the amount of extraction agent of solid to liquid ratio of purple sweet potato, purple sweet potato ratio, the frequency of the ultrasonic cleaner, extracted temperature and extracted time were optimized. Ultimately derived from the best solution is ultrasonic time was 15 min, the ultrasonic frequency is 100 Hz, the ultrasonic temperature of 60℃, the ratio of purple potato extract agent （95% ethanol ： 0.1%HC1） is 45 ： 55, and the ratio of nurnle notato to the extract agent is 1 ： 10.