响应面法优化超声辅助提取紫色小白菜花青苷的工艺研究

Ultrasonic Condition Optimization for Anthocyanin Extraction from Purple Cabbage by Using Response Surface Methodology(RSM)

为探讨从紫色小白菜(Brassica campestris L.ssp.chinensis(L.)Makino var.communis Tsen et Lee)叶片中提取花青苷的最佳工艺条件,在超声功率为420 W、40%乙醇和两次超声提取条件下,采用Box-Behnken的中心组合试验设计原理,设计4因素3水平试验,研究了pH、料液比、超声温度、超声时间对花青苷得率的影响。结果表明,紫色小白菜叶片花青苷提取的优化工艺参数为料液比1∶16(pH 2.76),在超声功率为420 W、温度为58℃下超声12 min,花青苷的提取得率可达4.11 mg g–1 DW。

The aim was to optimize the ultrasonic extraction method for anthocyanins from purple cabbage [Brassica campestris L. ssp. chinensis （L.） Makino var. communis Tsen et Lee] leaves. Under the conditions of 420 W ultrasonic power, 40%ethanol and twice extraction, the interactive effects of four crucial parameters, including pH, ratio of solid to liquid, ultrasonic time and ultrasonic temperature, were studied by central composite （Box-Behnken） and response surface methodology （RSM）. The results showed that the optimum process for anthocyanin extraction was 1：16 of solid to liquid with pH 2.76 extracted at 58℃for 12 min under 420 W ultrasonic power. Under this condition, the extract yield of anthocyanins from purple cabbage leaves reached up to 4.11 mg g-1 DW.