红心火龙果皮花青素提取工艺优化及花青素组成分析

Optimization of Anthocyanin Extraction Process and Analysis of Anthocyanin Composition in Pericarp of Red Pitaya

为提高红心火龙果的附加值,获得更多的花青素,以红心火龙果皮为原料,通过低共熔溶剂提取花青素,采用单因素和响应面法优化提取工艺,考察液料比、超声功率、超声时间和提取温度对花青素提取量的影响,并利用高效液相色谱分析花青素单体组成及含量。结果表明:氯化胆碱-柠檬酸制成的低共熔溶剂花青素提取量最高。单因素和响应面优化得到的最佳提取工艺为液料比25:1(g/mL)、超声功率135 W、超声时间20 min、提取温度48.5℃,花青素提取量为0.6652mg/g。HPLC结果显示,花青素由飞燕草色素、矢车菊色素、矮牵牛色素、芍药色素和锦葵色素组成,具体的含量质量比为38.20:28.12:1.71:1:60.67,其中锦葵色素含量最高为0.2973 mg/g,芍药色素最少为0.0049 mg/g。该研究结果为提高红心火龙果皮高附加值利用提供了理论依据。

In order to increase the added value and obtain more anthocyanins,the peel of red pitaya was used as raw material to extract anthocyanins using deep eutectic solvents.The extraction process was optimized by single factor and response surface methods,and the effects of liquid-to-material ratio,ultrasonic power,ultrasonic time and extraction temperature on the amount of anthocyanins were investigated,and the composition and content of anthocyanins were analyzed by using high performance liquid chromatography(HPLC).The results showed that the extraction amount of the anthocyanins was the highest in the deep eutectic solvent made of choline chloride and citric acid.The optimum extraction process obtained by single factor and response surface optimization was liquid-to-material ratio 25:1(g/mL),ultrasonic power 135 W,ultrasonic time 20 min,extraction temperature 48.5℃.Under these conditions,the extraction amount of anthocyanins was 0.6652 mg/g.The results of HPLC showed that the anthocyanins were composed of delphinidin,cornflower pigment,petunia pigment,peony pigment and mallow pigment.The specific content mass ratio was 38.20:28.12:1.71:1:60.67.The maximum content of mallow pigment was 0.2973 mg/g,and the minimum content of peony pigment was 0.0049 mg/g.This study provides a theoretical basis for improving the utilization of high added value of red pitaya peel.