果胶酶法提取紫甘蓝花青素工艺条件研究

Study on Extraction Conditions of Pectinase Anthocyanins of Purple Cabbage

文章探索了果胶酶法提取紫甘蓝花青素的工艺条件.采用单因素试验和正交试验相结合的方法研究不同因素即pH值、酶解温度、酶解时间、酶量和料液比对花青素提取的影响.最佳提取条件是:加酶量0.7%、pH=4、酶解时间是60 min、料液比1︰10、酶解温度40℃.果胶酶法提取紫甘蓝花青素的色价是普通乙醇溶剂法提取的15倍,这为花青素提取技术的研究提供理论参数支持.

Objective The present study aimed to explore the extraction of purple cabbage anthocyanin with a pectinase method.Methods The single factor test and orthogonal test were used to study the effects of different factors,namely pH value,temperature,time,pectinase amount and solid-liquid ratio on the extraction of anthocyanins.Results The optimal extraction conditions included 0.7% pec-tinase,pH=4,enzymatic hydrolysis time of 60 minutes,1：10 solid-liquid ratio,the enzyme hydroly-sis at 40℃ temperature.Conclusion The color value of purple cabbage anthocyanin with pectinase ex-traction was 1 5 times mire than that of the ordinary extraction with ethanol solvent method.Our re-sults probably provided some theoretical and experimental support for the extraction technology of an-thocyanins.