摘要
采用响应曲面法对黑莓花色苷提取过程中的温度、乙醇浓度、提取时间、料液比等进行了优化;结果表明:最优提取条件为料液比1∶5(g/mL),温度48.9℃,乙醇浓度43.7%,时间1h;并对提取所得花色苷进行了热、pH值、光的稳定性研究。
The extraction process of blackberry anthocyanin, including the parameters of temperature, ethanol concentration, extraction time and solid-liquid ratio are optimized using the response surface method. The results show that the optimal extraction conditions are. solid-liquid ratio of 1 ： 5 （g/mL）, temperature of 48.9℃, ethanol concentration of 43. 7%, time of 1 h; and then the effects of pH, heating and light on the stability of anthocyanin obtained are discussed.
出处
《中国调味品》
CAS
北大核心
2013年第11期84-88,共5页
China Condiment
基金
2012年度江苏省高等学院大学生实践创新资助项目
江苏省高校"青蓝工程"骨干教师资助项目
关键词
花色苷
提取
稳定性
anthocyanin
extraction
stability
