紫甘薯的护色及其色素提取工艺优化

Technology Optimization on Extracting and Color Protection of Purple Sweet Potato Anthocyanins

本文研究了NaCl溶液、柠檬酸溶液、抗坏血酸溶液对紫甘薯色素的护色效果,通过单因素试验和正交试验,确定了紫甘薯的最佳复合护色溶液组合为浓度0.8%的NaCl、0.6%的柠檬酸、0.6%的抗坏血酸。用响应面分析法优化了超声波辅助柠檬酸溶液提取紫甘薯色素的工艺条件,得到最佳提取工艺条件为:提取液浓度11.12%、料液比1∶15、超声时间为21.06min、超声温度67.60℃,所得提取液花色苷含量为24.351 8mg/g。

This paper carried research on the effect of color protection of purple sweet potato anthocyanins by sodium chloride,citric acid and ascorbic acid solution.The experiment determined the optimal compound color protection solution by ingle-factor and orthogonal test.The best concentrations of above color protection solutions were 0.8%（sodium chloride）,0.6%（citric acid）and 0.6%（ascorbic acid）respectively.The experiment used the response surface method to optimize process conditions of the extraction of purple sweet potato anthocyanins by citric acid solution with ultrasonic treatment.The optimal process condition of extraction were gotten：the concentration of the extracts of 11.12%,solvent ratio of 1∶15,hyperacoustic time of 21.06 min,hyperacoustic temperature of 67.60 ℃.Under this condition,the content of the anthocyanin from purple sweet potato could reach 24.351 8mg/g.