超声波辅助提取玫瑰茄花青素的工艺优化  

Optimization of Technology for Ultrasonic-assisted Extraction of Anthocyanin from Roselle(Hibiscus Sabdariffa L.)

作　　者：涂宗财[1] 尹月斌[1] 姜颖[1] 陈丽莉[1] 毛沅文[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品研究与开发》2011年第10期1-4,共4页Food Research and Development

基　　金：国家科技型中小企业技术创新基金项目(11C26213602276)

摘　　要：研究玫瑰茄花青素超声波辅助提取最佳工艺条件,采用pH示差法对花青素含量进行测定。在单因素试验基础上通过正交试验确定最佳提取工艺条件为固液比1∶25(g/mL),提取温度50℃,提取时间20 min,超声波功率80 W。在此最佳工艺条件下,花青素得率为0.566%。与传统浸提方法相比,得率提高了14.3%,且缩短了提取时间。Optimal conditions for the extraction of anthocyanin from the roselle dried calyx were researched by using ultrasonic wave. The content of anthocyanin was determined by the pH differential mthod. The factors, such as solid-liquid ratio, temperature, time and ultrasonic power, which were effected on the extraction efficiency of anthocyanin had discussed. The optimum extraction technology conditions were obtained as follows： the solid to liquid ratio l：25（g/mL）, extraction temperature 50℃, time 20 rain, ultrasonic wave power 80 W. In this condition, the yield of anthocyanin was 0.566 %. Compared with the traditional extraction method, the yield was increased by 14.3 % by this method, but the extraction time was shortened.

关 键 词：玫瑰茄 超声波 花青素 提取 PH示差法 

分 类 号：TQ914.1[化学工程]