发酵后山葡萄皮中花青素的提取工艺实验

Study on anthocyanin extraction process in amur grape skins after fermentation

本实验采用水浴法提取发酵后山葡萄皮中的花青素,在浸提时间、料液比、浸提温度和乙醇浓度4个单因素实验基础上,结合正交实验确定发酵后山葡萄皮中花青素的最佳提取工艺条件.正交结果显示4个单因素对发酵后山葡萄皮花青素提取的影响大小顺序为:浸提时间、料液比、浸提温度、乙醇浓度,得出发酵后山葡萄皮中花青素提取的最佳工艺参数为:浸提时间1 h,料液比为1∶20,浸提温度65℃,乙醇浓度为50%.

This experiment adopts the water bath method of extracting anthocyanins in amur grape skins after fermentation.Four single-factor experiments are carried out in four aspects： extraction time, material to liquid ratio, extraction temperature, and ethanol concentration.Orthogonal experiment is used to optimize the extraction technology ofanthocyanins from amur grape skins after fermentation. The results showed that the effect of the four single factors on the extraction of anthocyaninsfrom amur grape skins after fermentationwas：extraction time〉 the ratio of material to liquid〉extraction temperature〉ethanol concentration.It wasconcluded that the optimum extraction process wasextraction time of 1 h, solid-liquid ratio of 1 ： 20, extraction temperature of 65 ℃ and ethanol concentration of 50%.