“转心乌”洋芋皮红色素的提取与纯化  

Extraction and purification of red pigment from pericarp of purple potato

作　　者：张小曼[1] 马银海[1] 袁琳[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650031

出　　处：《中国酿造》2010年第12期154-157,共4页China Brewing

基　　金：云南省教育厅科研基金项目(编号09Y0346)

摘　　要：采用超声波辅助提取"转心乌"洋芋皮红色素,通过正交实验研究了红色素提取工艺条件。实验结果表明最佳提取条件为:1%HCl水溶液作提取溶剂,超声波功率400W,超声波温度45℃,超声波时间20min,料液比为1∶10,乌洋芋皮红色素收率为3.94%,与溶剂浸提法相比,红色素收率提高34.93%。红色素提取液经HPD-400树脂吸附除杂、70%乙醇洗脱、减压蒸馏后,可得到纯度较高的天然红色素,色价达25.23,是未纯化色素的1.77倍。A red pigment was extracted from pericarp of purple potato by ultra sonic technology. The extraction conditions were studied using orthogonal test. The optimum extraction condition were as followed： the extraction solvent 1% HC1, the ultrasonic power 400W, the ultrasonic temperature 45℃, the ultrasonic time 20min and the material-liquid ratio 1：10. Under these conditions, the red pigment extraction rate was 3.94%, which was enhanced by 34.93% compared to that of traditional solvent extraction. The red pigment was absorbed on the HPD-400 resin, and desorbed by 70% alcohol. The red pigment with high quality was obtained after vacuum distillation. Its color value was 25.23, which was 1.77 fold of value without purification.

关 键 词：“转心乌”洋芋皮 红色素 正交实验 超声波 提取 纯化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]