超声-微波优化提取碱蓬花青素及其稳定性研究

Optimization of Ultrasound-Microwave Assisted Extraction of Anthocyanin from Suaeda salsa and Its Stability

采用超声微波协同处理法提取盐地碱蓬茎叶中的花青素,在微波功率60 W,提取剂浓度80%,料液比4∶100,提取时间7 min,超声波功率60 W的条件下,花青素得率最高,为5.98 mg/100 g。碱蓬花青素稳定性试验结果表明,pH、储存温度和储存时间对其稳定性均有影响。

Anthocyanins in the stems and leaves of Suaeda salsa were extracted by ultrasonic microwave synergistic method. The optimal extraction process was as follows: microwave power of 60 W, agent ethanol concentration of 80 %, soild-liquid ratio of 4∶100(g·mL-1), extraction time of 7 min and ultrasonic power of 60 W. Under the optimum conditions, the mass concentration of anthocyanin was up to 5.98 mg/100 g, The stability tests of anthocyanins were carried out. The pH value, storage temperature and time had significant affects on the stability of Suaeda Salsa Anthocyanins.