热浸提“紫罗兰”紫薯花青素的工艺条件优化研究

Optimization of Hot Extraction Conditions of Anthocyanins From‘Violet'Purple Sweet Potato

以"紫罗兰"紫薯为试材,采用正交实验方法,研究了热浸提过程中温度、提取剂比例、料液比和提取时间对紫薯中花青素提取率的影响。结果表明:温度是对花青素提取效果影响最大的因素,最佳的提取条件是温度55℃,提取剂为95%乙醇和0.1%HCl溶液比例50∶50,料液比1∶2g/mL,提取时间4.5h。

The objective of this study was the optimal condition for extracting anthocyanins from ‘Violet＇purple sweet potato.Through orthogonal experiments,the effect of four factors on extraction of anthocyanins were studied,such as the temperature,the ratio of 95%alcohol to 0.1% HCl,the solid-to-liquid ratio and the extraction time.It was proved from the results that the optimal parameters for hot extraction of anthocyanins were that the temperature,the ratio of 95%alcohol to0.1% HCl,the solid-to-liquid ratio and the extraction time was 55℃,50∶50,1∶2g/mL and 4.5h,respectively.