响应面法优化紫甘薯花青素的提取工艺  

Using Response Surface Method(RSM) to Optimize the Extraction Process of Anthocyanin from Purple Sweet Potato

作　　者：吕跃东[1] 王勇[1] 张文革[2] 何璐[1] 谢程程[1] 宫立晶[1] 

机构地区：[1]辽宁科技大学,辽宁鞍山114044 [2]鞍山师范学院附属卫校,辽宁鞍山114001

出　　处：《食品研究与开发》2012年第12期64-69,共6页Food Research and Development

基　　金：辽宁省鞍山市科技计划项目(项目编号2011MS16)

摘　　要：以海南紫薯为研究对象,采用乙醇浸提法对紫甘薯花青素的提取工艺进行研究。通过响应面分析法优化提取工艺。通过单因素和响应面试验设计得出提取紫甘薯花青素的最佳工艺参数为,提取温度70℃,提取液乙醇浓度80%,提取液pH1.0,料液比1∶15(g/mL)。Purple sweet potatoes were studied in this paper.The extraction process of purple sweet potato anthocyanin was studied by ethanol extraction.The extraction process was optimized by response surface method.The optimum extraction process parameters of purple sweet potato anthocyanin obtained by univariate and response surface experimental design were as follows.The extraction temperature was 70 ℃,concentration of ethanol extract was 80 %,extraction pH was 1.0 and the ratio of solid-liquid was 1∶15（g/mL）.

关 键 词：紫甘薯花青素 提取 响应面法 

分 类 号：TQ914[化学工程]