超声波辅助提取桑椹酒糟中花青素的研究  

Study on the extraction of mulberry anthocyanins extraction assisted with ultrasonic assistance

作　　者：左勇[1] 李杨[1] 谢晖[1] 祁峰[1] 刘利平[1] 

机构地区：[1]四川理工学院生物工程学院,自贡643000

出　　处：《中国食品添加剂》2012年第6期115-121,共7页China Food Additives

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：以桑椹酒糟为原料,乙醇溶液为提取剂,在超声波辅助条件下提取花青素。以花青素提取量为评价指标,探讨了超声时间、超声温度、超声功率、固液比和提取剂中乙醇浓度五个因素对花青素提取量的影响。在单因素试验基础上,采用Plackett-Burman(PB)和Box-Benhnken Design(BBD)设计法,对影响色素提取量的5个因素进行了分析和研究。结果表明:影响色素提取量的关键因素为固液比、提取剂中乙醇浓度、超声时间;较优提取工艺条件为0.1%HCl-77%乙醇溶液、超声时间120(min),固液比1∶24(g/mL),超声温度50℃,超声波功率400W,在此条件下色素提取量的预测值为2.51805mg/g,实测值为2.392mg/g。Anthocyanin was extracted from by mulberry wine lees byand ethanol solution under ultrasonic assistance. The effects of extraction time, extraction temperature, extraction power, solid - to - liquid ratio and ethanol concentration were studied by single factor experiments. On the basis of single - factor tests, experimentsresearches on the of five factors affecting the yield of anthocyanins were conducted by the PB design and the BBD design. The results showed that the solid -to -liquid ratio, ethanol concentration and extraction time were found to be the most important factors. And the optimum extraction conditions were as follows： 0. 1% HCl -77 % ethanol as extraction solvent, extraction time was 120 minutes, solid -to -liquid ratio was 1 ： 24, extraction temperature was 50℃, and extraction power was 400 W. Under these conditions, the predicted yield of anthocyanins was 2. 51805mg/g and its experimental value was 2. 392mg/g.

关 键 词：超声波 桑椹酒糟 花青素 Plackett—Burman设计 响应面法 

分 类 号：TS261.9[轻工技术与工程—发酵工程]