超声辅助提取紫薯花青素工艺研究

Study on Ultrasonic Assisted Extraction of Anthocyanin from Purple Potato and Determination of Anthocyanin Content

为了优化超声波提取紫薯中花青素工艺,采用单因素和正交实验。结果表明:超声提取紫薯中花青素最佳提取工艺为:盐酸质量分数0.2%,提取温度60℃,提取时间80 min,料液比1︰15(g/mL)。在该条件下得到紫薯中花青素含量为1.954 mg/mL。

In order to change the option from purple potato, the optimum extraction process was determined as follows： hydrochloric acid content 0.2, extraction temperature 60 ℃, ultrasonic time 80 min, ratio of material to liquid 1︰15 g/mL, Under this condition, the anthocyanin content in purple potato was 1.954 mg/mL.