微波辅助提取“转心乌”洋芋皮红色素的研究  

Study on microwave extraction 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650214

出　　处：《中国食品添加剂》2011年第1期55-59,共5页China Food Additives

基　　金：云南省教育厅科研基金项目(编号09Y0346)

摘　　要：采用单因素和正交试验设计,应用微波辅助溶剂浸提法提取"转心乌"洋芋皮天然红色素,对影响色素收率的微波功率、微波时间、提取料液比等主要因素进行了优化组合试验,以确定最佳提取条件。通过试验比较了色素收率结果表明:在微波功率、微波时间、提取料液比三因素中,微波功率对色素收率影响最大,其次是微波时间,提取料液比的影响较小。单因素和正交试验结果确定的最佳工艺组合为:1%HCl水溶液为提取溶剂,微波功率400W,微波时间15min,提取料液比为1:10(g/mL)。在此试验条件下,平行试验3次,"转心乌"洋芋皮红色素平均收率可达86.79%,与传统溶剂浸提法相比,红色素收率可提高15.85%,微波辅助溶剂浸提法能高效提取"转心乌"洋芋皮中天然红色素。Using single factor and orthogonal test,a red pigment was extracted from pericarp of purple potato by microwave technology.In order to determine optimum extraction condition,the microwave power,the microwave time and the ratio of material to solvent was tested.By comparing the extraction rate of these methods,the chief influence factor on the extraction efficiency of pigment is the microwave power,then the microwave time and the material-solvent ratio.The optimum extraction condition was：the extraction solvent 1% HCl,the microwave power 400W,the microwave time 15min and the material-solvent ratio 1 ∶10（g/mL）.The parallel experiment was repeated 3 times at the optimum extraction condition,and the average extraction rate of red pigment was 86.79%.It was improved 15.85% than the traditional solvent extraction.Our conclusion is that microwave technology can improve the extraction of red pigment of purple potato.

关 键 词：“转心乌”洋芋皮 红色素 正交试验 微波 提取 

分 类 号：TS202.1[轻工技术与工程—食品科学]