响应面法优化紫薯中花色苷的提取工艺

Optimizing the Extraction Process of Anthocyanins from Purple Sweet Potato by Response Surface Methodology

以紫薯为原料,应用溶剂浸提法提取紫薯中的花色苷。选择提取温度、料液比、提取时间、乙醇浓度为影响因素,以提取液中花色苷含量为响应指标,通过响应面分析法优化紫薯花色苷的提取条件。各因素对花色苷含量的影响大小为:料液比>提取时间>提取温度>乙醇浓度,得到的最佳提取工艺条件为提取时间98.4min,提取温度58.7℃,料液比1∶21,乙醇浓度59.7%。利用此工艺参数得到的花色苷含量为1.3392mg/g。

Using purple sweet potato as the raw material,solvent extraction is used to extract anthocyanins from purple sweet potato.The extraction temperature,solid-liquid ratio,extraction time and ethanol concentration are selected as the influencing factors.The anthocyanin content in the extract is used as the response index.The extraction conditions for anthocyanidins from purple sweet potato are optimized by response surface analysis.The effects of factors on the anthocyanin content are as follows：ratio of material to solutionextraction timeextraction temperatureethanol concentration.The optimum extraction conditions are obtained as follows：extraction time is 98.4 min,extraction temperature is 58.7℃,solid-liquid ratio is 1∶21,ethanol concentration is 59.7%.The anthocyanin content obtained using this process parameters is 1.3392 mg/g.