超声波辅助提取红树莓花青素工艺的研究

Research on the Ultrasonic Assisted Extraction Process of Red Raspberry Anthocyanins

[目的]探索超声波辅助法提取红树莓花青素最优工艺。[方法]以红树莓鲜果为试材,选择甲醇作为提取溶剂,通过四因素三水平正交试验来探究红树莓花青素最佳提取工艺。[结果]液料比1∶10(g/mL)的条件下,以80%(体积分数)甲醇为提取溶剂,在400 W超声波下处理25 min,花青素提取量最高,达到35.25 mg/100 g。[结论]超声波辅助甲醇溶液提取红树莓花青素方法高效快捷,优化的工艺参数可以为红树莓花青素的工业化生产提供参考。

[Objective]Explore the optimal process for extracting anthocyanins from red raspberry using ultrasonic-assisted methods.[Method]fresh red raspberry fruit was used as the test material,and methanol was chosen as the extrac-tion solvent.A four-factor,three-level orthogonal experiment was conducted to explore the optimal process for extrac-tion of anthocyanins from red raspberry.[Result]Under the conditions of a liquid-to-solid ratio of 1∶10(g/mL),an 80%methanol(volume fraction)was used as the extraction solvent,and after the treatment was undergone with 400 W ultra-sound for 25 minutes,the anthocyanin extraction rate reached a maximum of 35.25 mg/100g.[Conclusion]The ultrasonic-assisted methanol solution extraction method for red raspberry anthocyanins is efficient and fast,and the opti-mized process parameters can provide a reference for the industrial production of red raspberry anthocyanins.