超声波辅助提取紫薯色素的工艺条件优化研究

Ultrasonically Assisted Extraction of Anthocyanin in Purple Sweet Potato

采用不同浓度盐酸、乙醇并超声辅助提取紫薯色素。结果表明,最佳提取条件为:酸醇比0.14∶28.5、料液比1∶50、温度75℃、超声20 min。提取次数2次,紫薯色素提取量达356.314 mg/100 g,与加热提取相比,提取率提高到1.5倍,时间缩短了1/3。因此,采用合理的酸醇浓度再辅与超声波作用可显著提高紫薯色素提取效果。

Anthocyanin in purple sweet potato was extracted using different HC1 and ethanol concentrations with ultrasonic assisted. The results showed that the optimum extracting conditions are as follows, acid glycol ratio 0.14 ： 28.5, solid to liquid ratio 1：50, 75 ℃ of extraction temperature, extracting for 20 minutes, 2 times extraction. The extraction quantity is up to 356.314 mg/100 g under the optimum conditions, which is as 1.5 times as that in the heating way and one third extracting time is saved, comparing with heating method. Thus, appropriate HCI and ethanol concentrations and ultrasonic can significantly improve the extraction of anthocyanin in purple sweet potato.