红肉火龙果果酒渣中花青素提取工艺研究

Extraction Technology of Anthocyanin from Red Pitaya Wine Lees

研究了提取红肉火龙果果酒渣中花青素的乙醇(提取溶剂)浓度(体积分数)、温度、p H、液料比对花青素提取率的影响。在单因素试验条件下,采用正交试验方法对提取过程的工艺条件进行优化,确定提取红肉火龙果果酒渣中花青素提取的最佳工艺参数为提取温度50℃、乙醇浓度50%、液料比1∶20、p H值为2。

The effect of extracting solvent concentration,temperature,pH and solid-liquid ratio on extraction rate of anthocyanidin were analyzed. Under the condition of single factor experiment, the extraction technique parameters were optimized with orthogonal test,the optimal extracting technique parameters of Pitaya wine lees anthocyanidin were determined as follows： The ethanol concentration Was 50%, the temperature was 50℃, the solid-liquid ratio was 1 ： 20, the pH was 2.