微波辅助提取黑豆皮花青素的工艺优化

Optimization of Microwave-assisted Extraction Method for Anthocyanidin From Black Soybean Peel

以酸性乙醇为提取剂,采用微波辅助法提取黑豆皮中的青花素,先研究了提取液的pH值、乙醇浓度、温度、料液比、时间等单因素实验的影响,再在单因素实验的基础上,采用正交实验,筛选出了在各因素共同作用下的最佳提取工艺。最佳工艺条件为:乙醇浓度70%,料液比1∶40,提取温度为70℃,时间为8min。测得花青素含量为4.887mg/g黑豆皮。该提取工艺稳定可行,可为黑豆花青素的提取提供参考。

The microwave -- assisted extraction method is used to extract anthocyanidin form black soybean peel. Acidulous grain alcohol is taken as extraction agent. The effects of p H value, the concentration of ethanol, temperature, extraction time and reactant ratio were investigated. On the basis of experiments, orthogonal test was used to select the best extraction process of the common action factors. The best extraction proeessis that solid- liquid ratio is 1 ： 40withwith 70% aqueous ethanol andsolution at 70℃ for 8 min. Under these conditions,the anthocyanin content was 4. 887mg/g. The extraction process is stable and feasible, which can provide reference for the extraction of anthocyanidin form black soybean.