桑椹果酒酒糟中原花青素提取工艺研究  

Extraction of anthocyanins from mulberry wine lees

作　　者：左勇[1] 李杨[1] 谢晖[1] 祁峰[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2012年第8期40-44,共5页China Brewing

基　　金：四川省教育厅成果培育项目(11ZZ016);四川理工学院研究生创新基金(y2011021)

摘　　要：选用溶剂浸提法从桑椹果酒酒糟中提取花青素。通过单因素和响应面(BBD)试验优化提取工艺。结果表明,影响花青素提取量因素的优先次序为提取温度>固液比>提取时间,较优的提取工艺条件为提取温度80℃、提取时间150.3min、料液比1∶20。在该条件下,花色素提取量的理论预测值为1.92264mg/g,实际验证为1.894mg/g,提取得率达到理论预测值的98.5%。Anthocyanins in mulberry wine lees was extracted with ethanol with HC1. In order to maximize the extraction of anthocyanins, single factor experiment design combined with response surface was employed. The optimum extraction conditions were as follows： extraction temperature 80℃, extraction time 150.3min and solid-to-liquid ratio 1：20. Under these conditions, the yield of anthocyanins was 1.89mg/g, which was 98.5% of the theoretically predicted value of 1.92mg/g.

关 键 词：桑椹酒糟 花青素 提取工艺 响应面法 

分 类 号：TQ020.9[化学工程]