超声波法辅助浸提紫薯花青素的工艺研究

Study on the Extraction of Anthocyanin from Purple Sweet Potato by Ultrasonic Method

在常规浸提方法提取紫薯花青素研究基础上,采用超声波辅助浸提紫薯花青素,获得超声波辅助浸提紫薯花青素的最佳工艺为料液比1∶20,浸提温度60℃,盐酸质量分数0.2%,超声时间80 min,浸提次数1次。与常规浸提方法比较,超声波辅助提取紫薯花青素具有工艺更简单、成本低、提取时间短等优点。

On the basis of the extraction of purple potato anthocyanins by conventional extraction method,ultrasonic assisted extraction was used to extract purple potato anthocyanins. The optimum extraction conditions were as follows:solid-liquid ratio1∶20,extraction temperature 60 ℃,hydrochloric acid concentration 0.2%,ultrasonic time 80 min,extraction times 1 times.Compared with the conventional method of extraction,ultrasonic assisted extraction purple potato anthocyanins process more simple,low cost,short extraction time and so on.