速煮紫薯中花青素的测定方法研究  

Study on determination of anthocyanin in quick-cooked purple sweet potato

作　　者：莫丽春[1] 卢馨[1] 曾里[1] 曾凡骏[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《粮食与饲料工业》2012年第6期18-18,19,20,共3页Cereal & Feed Industry

摘　　要：花青素作为紫薯的主要功效成分,其保留率是优化加工工艺过程的重要指标。实验采用pH值示差法测定花青素含量,通过单因素试验和正交试验,确定了测定中速煮紫薯花青素提取的最佳工艺条件为:料液比为1∶35,提取温度为65℃,提取时间为2h。通过2次提取后,提取率达90.12%。速煮紫薯中花青素含量为0.889mg/g,保留率为86.57%。Anthocyanin as the main functional ingredient of purple sweet potato, its retention rate is an important indicator to optimize the processing technology. Using pH differential method for the determination of anthocyanin content, by single factor and orthogonal experiments, we determined the optimum extraction conditions of anthocyanin in quick-cooked purple sweet po tatoa that： solid-liquid ratio of 1 ： 35, extraction temperature of 65°C and extraction time of 2 h. The extraction ratio could reach to 90.12% after 2 times extraction. The anthocyanin content of quick-cooked purple sweet potato was 0. 889 rag/g, and the retention rate was 86.57$.

关 键 词：紫薯 花青素 测定 提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]