柠檬酸——磷酸氢二钠缓冲液法提取紫甘薯花青素的工艺研究

Anthocyanin extraction from purple sweet potato by citric acid-disodium hydrogen phosphate buffer

【目的】探索一种更好的紫甘薯花青素提取方法,为提高青花素的开发利用奠定基础。【方法】采用柠檬酸—磷酸氢二钠缓冲液法提取4个不同品种(系)紫甘薯(万紫56、宁紫甘薯1号、1024-20、0929-115)的花青素,并通过采用单因素试验及正交试验,从材料状态(鲜样/干样)、提取温度、提取次数等3个影响因素对其提取工艺进行优化。【结果】各因素对紫甘薯花青素提取量的响应主次顺序为:提取温度>材料状态>提取次数;综合考虑提取效率及生产成本,柠檬酸—磷酸氢二钠缓冲液法提取紫甘薯花青素的最佳工艺条件:以鲜样为提取材料,提取温度控制在60℃,提取1次,在最佳工艺条件下,花青素提取量为25.72mg/100g。【结论】以柠檬酸—磷酸氢二钠缓冲液法提取紫甘薯花青素具有经济、高效、方便、快捷等特点,值得推广应用。

[Objective]A better way of extracting anthocyanins from purple sweet potato was explored to provide references for extending its development and application. [Method ]To optimize the extracting process, single factor test and orthogonal test with three influencing factors （material status, extracting temperature, and extracting times） were designed to extract anthocyanins from four types of purple sweet potato （Wanzi 56, Ningzishul, 1024-20 and 0929-115 ） using citric acid-disodium hydrogen phosphate buffer. [ Result ]The effect of three factors on anthocyanins extraction amounts was B （extracting temperature）〉A （material status）〉C （extracting times）. Considering production cost and extraction efficiency, the optimal condition using citric acid-disodium hydrogen phosphate buffer to extract anthocyanins from fresh sample was extracting once at 60℃. The anthocyanin extraction amount was 25.72 rag/100 g under this condition. [Conclusion]Citric acid-disodium hydrogen phosphate buffer should be recommended to extract anthocyanin from purple sweet potato because of its efficiency and convenience.