黑马铃薯中花色苷的提取工艺研究

Extraction technique study on anthocyanins from black potato

以黑马铃薯鲜样为试验材料,采用微波辅助有机溶剂提取法对黑马铃薯中花色苷的提取工艺条件进行优化。采用提取剂浓度、浸提温度、微波作用时间和料液比采用进行正交试验获得最佳的工艺条件:黑马铃薯中花色苷的最大吸收波长为536nm,最佳提取工艺条件为70%乙醇溶液、料液比为1:20、浸提温度30℃、微波作用时间30s。在最佳工艺条件下,提取液中的花色苷含量为20.31737μg/m L;用高效液相色谱鉴定出黑马铃薯中含有3种组分,其中含有少量的矢车菊素-3-O-葡萄糖苷。

With the fresh sample of black potato as raw material,the study of anthocyanins from black potato by microwave-assisted organic solvent extraction method was optimized.The optimum technology conditions were determined by orthogonal experiments on the effects of several variables,such as concentration of extraction agents,extraction temperature,microwave extracting time and solid-liquid ratio of extracting anthocyanins from black potato.The results indicated that the largest absorbance value of black potato anthocyanins was 536 nm.The best extraction technology was as follows：70% ethanol solution,1：20 of solid-liquid ratio,extracting temperature of 30℃,and microwave extracting at 30 seconds.Under these conditions,the extraction yield of anthocyanins from black potato was 20.31737μg/m L.Using HPLC,3 anthocyanin fractions were identified,including a little cy-3-glu,the other two kinds would be determined in further investigation.