黑枸杞花青素提取工艺优化和含量测定

Extraction process optimization and content determination of anthocyanin from black Wolfberry

目的:优化黑枸杞花青素的提取工艺,测定不同产地黑枸杞中花青素含量,为天然花青素的开发利用和功能研究提供理论基础。方法:采用超声辅助法提取黑枸杞中的花青素,在单因素实验的基础上,以花青素提取率为响应值,利用Design-Expert软件对提取条件进行响应面优化。采用pH示差法测定21种不同产地黑枸杞中花青素的含量。结果与结论:经优化,确定提取温度39℃,提取时间28min,料(g)液(mL)比1∶30,超声功率60%为花青素的最佳提取工艺。21种不同产地黑枸杞中花青素含量均较丰富,其中产自西藏山南和日喀则的黑枸杞中花青素的含量最高,甘肃的黑枸杞花青素含量较低,这可能与不同地区的土壤、气候条件不同有关。

Aim :To optimize the extraction process of anthocyanin from black Wolfberry and determine the anthocyanin content of different habitats to provide theoretical basis for the development and functional study of natural anthocyanin. Methods :The extraction condition of ultrasound-assisted method was optimized by Design-Expert software on the basis of single factor test,then the anthocyanin in black Wolfberry from 21 areas were extracted and determined by pH differential method. Results and Conclusion :The best condition of anthocyanin extraction were 39 ℃, 28 min, the material(g) liquid(mL) ratio of 1∶ 30 and the ultrasonic power of 60%.The content of anthocyanin in black Wolfberry from 21 areas are relatively rich, among which the content of anthocyanin in Shannan and Shigatse in Tibet is the highest, while the content of anthocyanin in Gansu is slightly lower, which may be due to the difference in soil and climatic conditions.