微波辅助提取龙葵浆果中花青素工艺研究  

Study on Microwave-assisted Extraction of Anthocyanins from Solanum Nigrum Fruit

作　　者：陈新[1] 周宏[1] 施梅[1] 

机构地区：[1]南京晓庄学院生物化工与环境工程学院,江苏南京211171

出　　处：《化工时刊》2012年第9期9-12,共4页Chemical Industry Times

基　　金：南京晓庄学院科研课题资助项目(NO:2010KYYB18)

摘　　要：以野生龙葵浆果为原料,优化其花青素的最佳微波提取工艺:盐酸水溶液与物料的最佳液固比为17.5∶1,盐酸浓度为0.75%,微波辐射功率为700 W,提取温度为70℃,提取时间为6 min;并用pH值示差法测定龙葵浆果中花青素含量为1.806±0.016 mg/g。The microwave - assisted extraction process of anthocyanins in wild Solanum nigrum fruit was opti- mized. The optimum extracting conditions were ： the liquid / solid ratio was 17.5： 1, the extraction solvent was 0.75% hydrochloric acid,microwave power was 700W, extracting temperature was 70℃, and extracting time was 6 min. The content of the anthocyanins was determined with pH - differential method ,and the result was 1. 806 ± 0.016 mg/g.

关 键 词：龙葵浆果 花青素 提取工艺 测定方法 

分 类 号：TQ914[化学工程]