高效液相色谱法优化盐地碱蓬甜菜红素提取工艺研究  

Optimization of extraction technology of betacyanins from Suaeda salsa L.by high performance liquid chromatography

作　　者：高雪[1] 王倩[1] 李珂[1] 吴蕊蕊[1] 王宝山[1] 李国强[2] 

机构地区：[1]山东师范大学生命科学学院,山东济南250014 [2]中国海洋大学医药学院,山东青岛266000

出　　处：《食品工业科技》2011年第3期259-261,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(30870138);科技部高新计划项目(863)资助(2007AA091701)

摘　　要：以黄河三角洲潮间带盐地碱蓬地上部分为实验材料,采用高效液相色谱法,通过测定实现基线分离的甜菜红素类成分在特征吸收波长550nm下的峰面积,对甜菜红素的提取工艺进行了优化。结果表明,在室温下,以60%乙醇为提取溶剂,料液比1∶20,超声浸提30min,浸提2次,可最大效率地提取盐地碱蓬中的甜菜红素类成分。The aerial part of Suaeda salsa L.growing in the intertidal area of Yellow River Delta were used to optimize the extraction technology of betacyanins.The optimum extraction conditions of that 60% ethanol solution was used as extraction solvent,ratio of material to solvent was 1∶20 and extraction was achieved with ultrasonic twice at room temperature in 30min,were established by determining the total peak areas of four betacyanin components in high performance liquid chromatography.

关 键 词：高效液相色谱 盐地碱蓬 甜菜红素 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]