超声辅助提取紫甘薯醋酿造中花色苷的工艺优化

Ultrasonic-Assisted Extraction of Anthocyanins from Alcoholic Fermentation Broth of Purple Sweet Potato in Vinegar Production

优化紫甘薯醋酿造过程中以酒精发酵液为提取液的超声辅助提取花色苷的工艺条件。通过单因素试验和响应面分析,研究料液比、超声提取温度、时间和功率及其交互作用对花色苷提取的影响,同时研究花色苷提取前后酒精发酵液中主要成分的变化。结果表明:以酒精发酵液为提取液的超声辅助提取紫甘薯花色苷最佳工艺条件为料液比1:10(g/mL)、超声温度57.5℃、超声时间25.7min、超声功率300W,在此条件下花色苷提取量达87.16mg/100g(以干基质量计)。经超声辅助提取紫甘薯花色苷后,酒精发酵液中还原糖和氨基态氮含量分别增加70.04%和17.00%,总酸、乳酸含量和酒精度分别降低9.5%、16.1%和8.1%。

The ultrasonic-assisted extraction of anthocyanins from the alcoholic fermentation broth of purple sweet potato in vinegar production was optimized by response surface methodology.The influence of individual variables such as material/solvent ratio,temperature,ultrasonic treatment time and output power as well as their interactions on the extraction yield of anthocyanins was investigated.Moreover,the changes in the contents of major components in the alcoholic fermentation broth after the extraction process were examined.It was found that the optimum extraction conditions were as follows： material/solvent ratio 1：10（g/mL）,temperature 57.5 ℃ and ultrasonication for 25.7 min with an output power of 300 W.Under these conditions,the extraction yield of anthocyanins was 87.16 mg/100 g dry matter.After the extraction of anthocyanins,the contents of reducing sugar and amino nitrogen in the alcoholic fermentation broth were increased by 70.04% and 17.00%,whereas the contents of total acid,lactic acid and alcohol were reduced by 9.5%,16.1% and 8.1%,respectively.