紫薯色素两种提取方法的比对研究  

Comparative Study on Two Extraction Methods for Purple Sweet Potato Pigment

作　　者：胡梦琳[1] 杨甲甲[1] 代涛[1] 李晖[1] 

机构地区：[1]四川大学化学工程学院,四川成都610065

出　　处：《食品科学》2011年第6期247-249,共3页Food Science

摘　　要：以紫薯为原料,采用微波和超声波对紫薯色素提取方法进行对比研究,正交法探讨两种方法的最佳提取条件和参数。结果表明:微波提取最佳条件为溶剂50%酸化乙醇、料液比1:10(g/mL)、辐射时间12min、温度75℃;超声波提取最佳条件为溶剂60%酸化乙醇、料液比1:30(g/mL)、超声时间30min、超声温度60℃;在两种方法的最佳条件下清除羟自由基,微波清除效率高。综合比较,微波方法更优。Purple potato was used as the raw material to extract pigment by microwave and ultrasonic methods.Both methods were compared and optimal extraction parameters of both methods were also explored.The results showed that the optimal microwave extraction conditions were using a 10-fold volume of a mixture of HCl and C2H5OH at a ratio of 50：50 as the extraction solvent to extract the raw material for 12 min at 75 ℃ in a microwave field.The optimal solvent composition for ultrasonic extraction consisted of HCl and C2H5OH at a ratio of 40：60,and material/liquid ratio of 1：30（g/mL）,ultrasonic treatment time of 30 min and extraction temperature of 60 ℃.Microwave extraction derived purple sweet potato pigment had higher hydroxyl free radical scavenging capacity than purple sweet potato pigment obtained by ultrasonic extraction.Overall,microwave extraction is superior to ultrasonic extraction.

关 键 词：紫薯色素 微波提取 超声波提取 正交试验 羟自由基 

分 类 号：TS207.3[轻工技术与工程—食品科学]