超声波辅助提取野生黑果枸杞花青素工艺研究

Research on Wild Black Fruit Chinese Wolfberry Fruit Anthocyanin Technology of Ultrasonic Assisted Extraction

论文以青海省特色资源野生黑果枸杞为主要原料,采取超声波辅助亚临界萃取技术对黑果枸杞花青素类物质进行提取单因素实验和正交实验研究,结果表明影响提取效果各因素的主次顺序依次为:乙醇浓度>提取温度>超声波作用时间>料液比.确定野生黑果枸杞花青素提取的条件是:在50℃下,料液比1∶15,乙醇浓度60%,超声波辅助亚临界萃取25min,共三次.按此条件下,提取得到野生黑果枸杞花青素提取率为29mg/g.优于传统提取方法所得的花青素20mg/g.

This paper takes Qinghai province characteristic resource of wild Lycium ruthenicum as main raw material, adopting ultrasonic assisted subcritical extraction technology of Lycium ruthenicum anthocy- anins substance was extracted from the single factor experiment and orthogonal experiment research, the results show that the primary and secondary order of each factors influencing the extraction were： ethanol concentration^extraction temperature^ultrasonic time.material liquid ratio. Determination of wild Lyci- um ruthenicum anthocyanins extraction conditions are. under the temperature of 50 DEG C, the material liquid ratio 1：15, 60% ethanol concentration, ultrasonic assisted subcritical extraction 25min, a total of three times. According to this condition, get wild Lycium ruthenicum anthocyanins extraction extraction rate was 29mg/g. The traditional extraction method is better than the anthocyanins of 20mg/g.