超声波-生物酶协同提取紫薯色素工艺优化

Optimization of Ultrasonic-Enzymatic Synergy Extraction of Purple Potato Pigment

紫薯色素原料易得、造价低廉且具有抗癌、抗氧化和预防疾病等功效,因此紫薯色素提取成为科研者的重点研究对象。本文通过结合目前常见的超声波提取法、生物酶提取法,进一步优化紫薯色素提取工艺。通过单因素试验和正交试验得到在实验范围内最佳提取工艺为:采用超声波-半纤维素生物酶协同提取紫薯色素效果佳,其中酶用量25 U·m L-1、超声时间20 min、温度60℃、溶液pH值为4.0、料液比1∶25,得到色素提取量为31.72 mg·(100 g)-1;影响色素提取因素大小为:pH值>酶用量>超声时间。本文为紫薯色素的实际生产和开发利用提供一定的理论依据。

The raw material of purple potato pigment is easy to be obtained.It has inexpensive price and many effects,such as anti-cancer,anti-oxidation and prevention of disease.Therefore,the extraction of purple potato pigment has become the focus of research.In this paper,the extraction process of purple sweet potato pigment was further optimized by combining the ultrasonic extraction method and biological enzyme extraction method.According to single factor test and orthogonal test,the optimal extraction process within the experimental range was as follows:the ultrasonic and hemicellulose enzyme were used to extract the pigment of purple sweet potato with the best effect.The enzyme dosage was 25 U·mL-1,the ultrasonic time was 20 minutes,the temperature was 60℃,the pH was 4.0,the solid-liquid ratio was 1∶25,and the extraction amount of pigment was 31.72 mg·(100 g)-1.The order of the factors affecting the extraction of purple potato pigment was:pH>enzyme dosage>ultrasonic time.It provided some theoretical basis for the actual production,development and utilization of purple sweet potato pigment.