紫甘蓝中花青素提取条件优化研究

Optimization of Extraction Conditions of Anthocyanin from Purple Cabbage

以市售"紫甘2号"紫甘蓝为试材提取花青素,通过单因素试验和中心组合试验,分别探究料液比、柠檬酸质量分数、浸提时间与浸提温度对紫甘蓝花青素提取率的影响,并优化紫甘蓝花青素的提取条件。结果表明,紫甘蓝花青素最佳提取条件为:料液比1∶10(g/mL),柠檬酸质量分数4%,浸提温度80℃,浸提时间2 h,该条件下紫甘蓝花青素的提取率达2.78 mg/g。

In this study, the ’Zigan 2’ purple cabbage was chosen as the raw materials to extract anthocyanin. The effects of solid-liquid ratio, citric acid concentration, extraction time, and extraction temperature on the extraction rate of anthocyanin from purple cabbage were investigated and the extracting conditions were optimized by single factor and central composite experiments. Results showed that, the best extraction conditions were: solid-liquid ratio1∶10(g/mL), citric acid concentration 4%, extraction temperature 80 ℃, and extraction time 2 h, under these conditions, the extraction yield of anthocyanin from purple cabbage was 2.78 mg/g.