超声辅助酸性乙醇提取紫甘薯花青素的响应面法优化工艺

Optimization of the ultrasonic-assisted acid ethanol extraction process of anthocyanin from Ipomoea batatas(L.) Lam using response surface methodology

目的利用超声辅助酸性乙醇法优化紫甘薯花青素的提取工艺。方法通过响应面优化法,以紫甘薯花青素含量为指标进行超声辅助提取,考察不同因素对紫甘薯花青素提取效果的影响,比较优化的最佳提取工艺与不超声传统浸提方法的提取结果。结果最佳提取工艺为:提取液pH值为0.9,超声温度为73℃,超声功率为153 W,液料比为27 (mL/g),乙醇浓度为40%,超声时间为40 min,经验证试验最终得到紫甘薯花青素含量为(2.74±0.01)mg/g,与预测值2.77mg/g接近,相对误差为1.08%,传统浸提得到紫甘薯花青素含量为(1.46±0.01)mg/g。结论在最佳工艺条件下,超声辅助提取与传统方法相比,紫甘薯花青素的提取量得到了提高。

Objective To optimize the extraction process of anthocyanins from Ipomoea batatas(L.) Lam by ultrasonic-assisted acid ethanol method. Methods Through response surface optimization method, the Ipomoea batatas(L.) Lam anthocyanin content was used as an index for ultrasonic-assisted extraction, and the influence of different factors on the extraction effect of Ipomoea batatas(L.) Lam anthocyanin was investigated. The results of the optimal extraction technology and non-ultrasonic traditional extraction method were compared. Results The optimum extraction conditions were as follows: pH of the extract solution was 0.9, the ultrasonic temperature was 73 ℃, the ultrasonic power was 153 W, the liquid-solid ratio was 27(mL/g), the ethanol concentration was 40%, and the ultrasonic time was 40 min. The final anthocyanin content of Ipomoea batatas(L.) Lam was(2.74±0.01) mg/g, which was close to the predicted value of 2.77 mg/g, and the relative error was 1.08%. The anthocyanin content of Ipomoea batatas(L.) Lam obtained by traditional hot water extraction was(1.46±0.01) mg/g. Conclusion Compared with the traditional method, the extraction amount of anthocyanin from Ipomoea batatas(L.) Lam by the ultrasonic-assisted extraction was increased under the optimal technological conditions.