红树莓花青素的微波辅助提取研究

Microwave-assisted Extraction of Anthocyanin in Red Raspberry

采用微波辅助提取法来提取新鲜红树莓中的花青素,以得率为指标探索红树莓花青素微波辅助提取的最佳条件,在单因素试验的基础上,采用Box-Behnken中心组合试验设计进行优化。确定的最佳提取工艺参数为:微波强度600 W,微波时间40 s,液料比60:1,酸化乙醇浓度的体积比为20:80,浸泡时间10 min。在此条件下树莓花青素的含量为0.054 mg/g。结果表明微波辅助提取红树莓中的花青素具有快速、效率高等特点,值得推广应用。

Microwave-assisted extraction was used to extract the anthocyanin from fresh red raspberry. Usingthe content of anthocyanin as an index, the optimal condition of Microwave-assisted extraction was studied.Based on single factor experiment, Box-Behnken design was employed for the optimization of microwave-assisted extraction of anthocyanin from red raspberry. The optimum condition for the extraction was asfollowing： microwave power of 600 W for 40 s, the ratio of liquor to material of 1：60（w/v）, volume ratio of acidethanol of 20：80, and soaking 10 min. Under the above condition, the content of anthocyanin from redraspberry was 0.054 mg/g, while the true content was 0.054 mg/g. The results indicate that microwave-assistedextraction is rapid and efficient, and it is worth to be popularized.