响应面法优化紫薯花色苷提取工艺研究  

A study on technology for extraction of anthocyanins from purple sweet potato by response surface method

作　　者：齐希光[1] 沈波[1] 张晖[1] 郭晓娜[1] 王立[1] 钱海峰[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《粮食与饲料工业》2010年第10期26-28,32,共4页Cereal & Feed Industry

摘　　要：以紫甘薯为原料,利用响应面法研究了柠檬酸体积分数、液料比、提取温度以及提取时间对紫甘薯花色苷提取率的影响。结果表明,回归模型能很好地反映各因素水平与响应值之间的关系,同时得出最佳的提取条件为:柠檬酸体积分数0.75%、液料比25∶1、温度70℃,提取时间10min,在此最佳条件下,理论提取率为299.077mg/100g,实测花色苷提取得率可达299mg/100g。Effects of citric acid volume fraction, liquid-material ratio, extraction temperature and extraction time on extraction rate of anthocyanin from purple sweet potato were studied by response surface method, taking purple sweet potato as the raw material. Seen from the results, regression model could reflect well the relationship between each factor level and the response value. Meanwhile, the optimum extraction conditions were obtained as： citric acid volume fraction 0. 75%, liquid-material ratio 25 ： 1, extraction temperature 70℃ and extraction time 10 min. Under the optimum conditions, the theoretical extraction rate was 299. 077 mg/100g, whereas the extraction rate of anthocyanins actually measured was 299 mg/100g.

关 键 词：紫甘薯 花色苷提取 响应面法 

分 类 号：TQ914.1[化学工程]