超声波辅助提取黑薯皮中花青素的工艺研究

Process study of ultrasonic-assisted extraction of anthocyanins from black potato peels

以黑薯皮为提取原料、酸化甲醇为提取溶剂,采用超声波辅助提取黑薯皮中的花青素。以花青素的提取率为考察指标,首先研究提取温度、料液比、超声功率、超声时间、酸化甲醇浓度等单因素对黑薯皮中花青素提取率的影响。在单因素研究的基础上采用正交实验法进行优化和组合,最终确定黑薯皮中花青素提取的最佳工艺条件如下:提取温度55℃、料液比1∶25(g:mL)、超声功率270 W、超声时间25 min、酸化甲醇浓度50%,在此条件下,黑薯皮中花青素的提取率为10.90%。研究还表明,影响黑薯皮中花青素提取率的因素顺序为:料液比>提取温度>酸化甲醇浓度>超声功率>超声时间。

In this paper,the anthocyanins were extracted from black potato peels as the raw material,with acidified methanol as the extraction solvent and ultrasonic assisted.We primary studied on the effects of single factors such as the extraction temperature,solid-liquid ratio,ultrasonic power,ultrasonic time and concentration of acidified methanol on the extraction rate of the anthocyanins in black potato peels,taking the extraction rate of anthocyanins as the index of investigation.On the basis of the single-factor study,and the optimization and combination of the orthogonal experiments the optimal process conditions for anthocyanins extraction from the black potato peels were finally determined as follows:extraction temperature of 55℃,solid-liquid ratio of 1∶25(g:mL),ultrasonic power of 270W,ultrasonic time of 25 min,and acidified methanol concentration of 50%.Under these conditions,the extraction rate of anthocyanins from black potato peels was 10.90%.The study also showed that the factors affecting the extraction rate of anthocyanins from black potato peels were in the following order:solid-liquid ratio>extraction temperature>acidified methanol concentration>ultrasonic power>ultrasonic time.