超声-微波联合提取紫薯花色苷及其稳定性研究

Optimization on ultrasonic-microwave extraction of anthocyanins from purple potato and their stability

为优化广西巴马紫薯花色苷提取工艺条件及对其稳定性研究,采用超声-微波联合辅助提取工艺和响应面法优化,并对紫薯花色苷提取液在不同光照时间、温度及p H条件下的稳定性展开研究。结果表明,紫薯花色苷的最佳提取工艺参数为乙醇体积分数65%、超声时间24 min、液料比21:1 m L/g、超声功率210 W、微波时间1 min、微波功率500 W,在此条件下的提取量达到1.104 9 mg/g,与预测值1.161 0 mg/g相近。稳定性分析表明,随着光照时间延长、温度升高及p H值的增大,供试溶液中花色苷含量均逐渐降低。在较短时间内,光照对花色苷稳定性影响不大,温度和p H值的变化对花色苷稳定性影响较大。研究可为巴马紫薯的研究和开发提供依据。

In order to optimize the extraction process conditions and stability of anthocyanins from Guangxi Bama purple potato,ultrasonic-microwave assisted extraction technology and response surface method were used to optimize the extraction conditions,and the stability of anthocyanin extraction solution under different light time,temperature and pH conditions was studied.The results show that the optimum extraction parameters of anthocyanin from purple potato are as follows:ethanol volume fraction is 65%,ultrasonic time is 24 min,liquid-solid ratio is 21:1 mL/g,ultrasonic power is 210 W,microwave time 1 min,microwave power 500 W,under these conditions,the extraction amount reaches 1.1049 mg/g,which is close to the predicted value of 1.1610 mg/g.The stability analysis shows that the anthocyanin content in purple potato extract decreases gradually with the increase of light time,temperature and pH value.In a short time,light has little effect on the stability of anthocyanin,but the changes of temperature and pH value have a great effect on the stability of anthocyanin.This study can provide basis for the research and development of Guangxi Bama purple potato.