李果实花色素苷提取工艺研究

Study on the Extraction Technology of Anthocyanin from Plum

以胭脂李为原料,选取乙醇浓度、盐酸浓度、提取时间、料液比、提取温度5个因素,在单因素基础上采用正交试验方法优化李果实花色素苷提取工艺。结果表明:5个因素对浸提效果的影响大小依次为乙醇浓度>提取温度>盐酸浓度>料液比>提取时间,李果实花色素苷的优化工艺条件为:乙醇浓度30%、盐酸浓度0.5%、提取时间70 min、料液比1∶10、提取温度60℃,在此条件下提取的花色素苷的含量为(43.66±4.53)mg·(100 g)-1。该优化工艺条件稳定、合理,可作为李果实花色素苷提取的有效手段。

In this study,Yanzhili was detected to optimize the extraction technology of anthocyanin.The optimal process conditions were obtained by single f actor experiment and orthogonal experiment with 5 factors including ethanol concentration,hydrochloric acid concentration,extracting time,ratio of solid to liquid and extracting temperature.The results suggested that the influence level of experimental factors was ethanol concentration,extracting temperature,hydrochloric acid concentration,ratio of solid to liquid and extracting time.The optimum extraction process was：30%ethanol concentration,0.5% hydrochloric acid concentration,extracting duration 70 minutes,ratio of solid to liquid 1 ∶10 and extracting temperature 60℃.Under this condition,the anthocyanin content of the extract was（43.66±4.53）mg·（100 g）-1.The optimized extraction process was stable and reasonable,and it could be an available assay for anthocyanin extraction from plum.