超声辅助提取紫甘蓝中原花青素工艺的优化  

Optimization of Ultrasound-assisted Extraction of Procyanidin from Purple Cabbage

作　　者：栾娜[1] 刘行[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191

出　　处：《安徽农业科学》2012年第30期14651-14653,共3页Journal of Anhui Agricultural Sciences

基　　金：北京市教委科技计划项目(KM200811417002)

摘　　要：试验采用超声辅助提取技术对紫甘蓝中的原花青素提取工艺进行研究,通过单因素试验研究了乙醇浓度、温度、时间、料液比和超声功率对原花青素提取率的影响,并在单因素试验的基础上,采用L16(45)正交试验确定了超声提取紫甘蓝中原花青素的最佳工艺条件,即乙醇浓度50%、料液比1∶20、提取温度50℃、提取时间1.0 h、超声功率540 W。在此条件下,原花青素的平均提取率可达104.8 mg/g。The ultrasound-assisted extraction technology was used to study the extraction of proacyanidin from purple cabbage.Data obtained from single-factor experiment demonstrated the effect of ethanol concentration,temperature,time,material-solution ratio and the power of ultrasound on extracting efficiency.Based on this data,L16（45） orthogonal test was conducted and the best condition of purple cabbage proacyanidin ultrasound extraction（ethanol concentration 50%,material-solution ratio 1∶20,extraction temperature 50 ℃,extraction time 1.0 h,ultrasound power 540 W） was figured out.Under this condition,an extraction ratio of 104.8 mg/g was observed.

关 键 词：紫甘蓝 原花青素 超声波 提取 

分 类 号：S635[农业科学—蔬菜学]