紫色马铃薯花色苷的浸提工艺研究  

Optimizing Conditions for Anthocyan Extraction from Purple Potato

作　　者：房岩强[1] 刘建垒[1] 赵丽[1] 李恬[1] 宋晓庆[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2009年第8期143-146,共4页Journal of the Chinese Cereals and Oils Association

基　　金：山东农业大学大学生研究训练(SRT)计划(0809127)

摘　　要：采用浸提法提取紫色马铃薯中的花色苷,考察了不同溶剂、乙醇体积分数、浸提温度、浸提时间、pH和液料比等因素对浸提效果的影响,确定了最佳单因素水平。通过正交试验,确定了紫色马铃薯中花色苷提取的最佳工艺条件为:乙醇体积分数70%,提取温度50℃,提取时间90 min,pH 1.00,液料比10∶1(mL/g)。在此条件下,紫色马铃薯中花色苷的一次提取得率为3.4%。液料比和乙醇体积分数是影响紫色马铃薯中花色苷提取率的主要因素,其中,液料比影响最大,达到极显著水平,其次是乙醇体积分数,也达显著水平,时间和温度有一定影响,均不显著。In order to ascertain the optimal conditions of extracting anthocyan from purple potato, solvent, alcohol concentration, extraction temperature, extraction time, pH, and liquid to material ratio were studied. Then the optimal conditions were detemiined by an orthogonal experiment based on single factor test. Results： The obtained optimum extraction conditions are concentration of ethanol 70%, temperature 50 ℃, extraction time 90 min, pH value 1.00, and liquid to material ratio 10：1 （mL/g）. In such conditions, the extraction rate is 3.4%. The most significantly affecting factor is the liquid to material ratio, secondly is the concentration of ethanol; extraction time and temperature also has certain influence, but is not remarkable.

关 键 词：紫色马铃薯 花色苷 提取工艺 乙醇 

分 类 号：TS202.3[轻工技术与工程—食品科学]