摘要
花青素具有抗氧化、抗突变、抗癌防癌等价值,被称为第七大必需营养素。相比其他植物,紫薯的块根中花青素含量更为丰富,且价格更为实惠,是一种理想的花青素来源。因此在当下花青素需求井喷的时代,关于紫薯中花青素提取工艺的研究显得至关重要。溶剂提取法、超声波提取法、酶法辅助提取、微波辅助提取法等都是目前应用最广泛的花青素提取方法。本文旨在通过比较上述几种花青素的提取方法,研究紫薯花青素的最优提取工艺,为提高紫薯花青素的提取效率提供理论依据,从而促进花青素产品的开发应用。
Anthocyanins have significant health and nutritional value such as anti-oxidation, anti-mutation, and anti-cancer, and are called as the seventh essential nutrient. Compared with other plants, the roots of purple sweet potato contain more abundant and affordable anthocyanins. So they were believed to be ideal sources of anthocyanins favored by the market. Therefore, in the era of blowout demand of anthocyanin, research on the extraction process of anthocyanins in purple sweet potato is very important. Solvent extraction method, ultrasonic extraction method, enzyme-assisted extraction, microwave-assisted extraction method, etc. are the most widely used anthocyanin extraction methods. This paper aims to study the optimal extraction process of purple potato anthocyanins by comparing the above mentioned extraction methods in order to provide a theoretical basis for improving the extraction efficiency of anthocyanins of purple potato and thus promoting the development and application of anthocyanin products.
作者
郑丽瑶
ZHENG Li-yao(College of Crop Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian China)
出处
《东南园艺》
2019年第3期56-60,共5页
Southeast Horticulture
关键词
紫薯
花青素
提取
Purple sweet potato
Anthocyanins
Extraction