响应面法优化红肉火龙果果皮中花青素提取工艺

Optimization of the Anthocyan Extraction from Hylocereus undatus Pericarp by Using Response Surface Methodology

为验证红肉火龙果果皮中花青素的存在并探讨其提取工艺,采用超声辅助方法,以乙醇水溶液为提取剂,考察超声功率、提取温度、料液比和提取时间等因素对花青素提取量的影响,在此基础上通过响应面试验优化提取工艺。研究表明红肉火龙果果皮中有花青素存在;最佳提取条件:温度49℃、超声功率120W、萃取时间2h、乙醇体积分数60%,此条件下,每100g果皮中花青素的提取量达80mg。

In order to confirm the existence and optimize the extraction conditions of anthocyanins from Hylocereus undatus pericarp,ultrasonic-assisted extraction method is used.Single-factor experiments are carried out on several factors:the ratios of ethanol volume,ultrasonic power,extraction temperature,solid-liquid ratio and extraction time.Based on the single-factor test results,process conditions are optimized by Box-Behnken design test.Results show that anthocyanin exists in the pericarp of Hylocereus undatus,and the optimum conditions are as follows:49℃of the extraction temperature,120 W of the ultrasonic power,2 h of the extracted time and 60%of the ethanol concentration.Under these conditions,the average amount of anthocyan is 80 mg/100 g.