超声波辅助提取黑枸杞中花青素工艺优化的研究

Study on Optimization of Ultrasonic-assisted Extraction of Anthocyanin from Black Wolfberry

以青海黑枸杞为原料,采用超声波辅助提取技术对黑枸杞中的花青素进行了提取,然后利用紫外分光光度计法测定其吸光度,并依据花青素含量计算公式计算出黑枸杞中的花青素含量。通过单因素试验得出,乙醇与柠檬酸体积比、料液比、提取时间、提取功率对黑枸杞花青素的提取含量有显著影响。结果表明,在乙醇和柠檬酸的体积比为3∶7(mL∶mL),料液比为1∶20(g∶mL),提取时间为25 min,提取功率为195 W时,黑枸杞花青素的超声波辅助提取达到最佳。

In this paper,anthocyanins from black wolfberry were extracted by ultrasonic extraction,and the optimal extraction conditions were determined.The absorbance was measured by UV-vis spectrophotometer,and anthocyanin content from black wolfberry was calculated by anthocyanin content formula.The remarkable effects of the volume ratio of ethanol to citric acid,the solid-liquid ratio,the extraction time and the extraction power on anthocyanin content from black wolfberry were obtained through single factor test.The optimal extraction conditions of anthocyanins from black wolfberry were as follows:the volume ratio of ethanol to citric acid was 3∶7(mL∶mL),the solid-liquid ratio was 1∶20(g∶mL),the extraction time was 25 min,and the extraction power was 195 W.