亚临界水提取黑枸杞花青素工艺研究

Subcritical Water Extraction of Black Wolfberry Anthocyanin Technology

采用亚临界自组装设备,通过单因素和正交试验建立了黑枸杞中花青素的亚临界水提取工艺,高效液相色谱对其中6种花青素含量进行测定,并与传统微波法和回流法进行比较。结果表明:亚临界水提取黑枸杞中花青素最佳提取温度为120℃,提取时间为18 min,提取压力为9 MPa,料液比为1∶30(g/mL),得到总花青素含量为6 862.4 mg/kg。亚临界水对黑枸杞花青素的提取效果高于微波法,与传统回流法相当。该法提取时间短,效果好,无污染,可有效提取黑枸杞中的花青素,为黑枸杞中花青素的进一步开发提供一种绿色高效的新型技术。

Using subcritical self-assembly equipment,the subcritical water extraction process of anthocyanin in black wolfberry was established by single factor and orthogonal experiment. Six kinds of anthocyanin content were determined by high performance liquid chromatography（HPLC）,and compared with the traditional microwave method and reflux method. The results showed：The optimum extraction temperature of anthocyanin in black medlar was 120 ℃,the extraction time was 18 min,the extraction pressure was 9 MPa and the ratio of material to liquid was 1 ∶ 30（g/mL）,on this condition the total anthocyanin content of 6 862.4 mg/kg. Subcritical water extraction of black wolfberry anthocyanins higher than the microwave method. Equivalent to the traditional reflow method. The method had the advantages of short extraction time,good effect and no pollution,and could effectively extract anthocyanins from black wolfberry and provide a green and efficient new technology for the further development of anthocyanins in black wolfberry.