紫薯花青素超声提取工艺研究

Ultrasonic Method for Extracting Anthocyanins from Purple Sweet Potato

通过超声破碎法提取紫薯花青素(purple sweet potato color,PSPC),以盐酸-乙醇比,物料比,超声时间,超声温度四因素设计正交试验,确定其最佳提取条件.结果表明,PSPC最佳提取工艺为:盐酸-乙醇比50∶50、物料比1∶40、提取温度50℃、提取时间25 min,得到的PSPC含量为324.87μg/g.该方法能快速有效地提取出紫薯中的花青素,为紫薯花青素的产业化发展提供技术支持.

The experiment purpose is to obtain the purple sweet potato anthocyanins by ultrasonic method. The optimum extraction conditions were deter mined through orthogonal test of 4 factors under the condition of single factor experiment. Extracting agent ratio of acid to alcohol, material ratio, ultrasound temperature and ultrasound time were researched. The results showed that the optimal condition for extraction of purple sweet potato anthocyanins was summarized as follows：the extracting agent ratio of acid to alcohol is 50：50, material ratio is 1：40 （g/mL）, ultrasound temperature is 50 degrees Celsius, ultrasonic time is 25 minutes. The content of anthocyanins from purple sweet potato was 324.87 μg/g under the optimum conditions. From this study the conclusion can be drawn that this method can effectively extract anthocyanins from purple sweet potato, and thus provide basic help and technical support to the industrialization of the extraction of purple sweet potato anthocyanins.