超声辅助提取葡萄皮颗粒中花色素工艺的优化研究  

Study on process optimization of ultrasonic-assisted extraction of anthocyanidins from grape skin dreg

作　　者：郭燕[1] 赵彩云[1] 朱鋆珊 王斌[1] 胡奇林[1] 

机构地区：[1]银川能源学院,银川750105

出　　处：《粮食与食品工业》2014年第1期39-43,共5页Cereal & Food Industry

基　　金：校级科研项目

摘　　要：在超声辅助提取葡萄皮颗粒中花色素的优化工艺中,以单因素试验为依据,通过三元二次旋转组合设计和响应曲面分析法,研究了以温度、时间、料液比为参考因素对葡萄皮颗粒中花色素提取率的影响。试验结果表明:花色素的最佳提取条件为提取温度60.46℃,提取时间7.14 min,料液比5.18。在此反应条件下预测花色素的提取率可达18.81%,花色素的提取条件得到较好的优化结果。Ultrasound-assisted extraction of grape pomace anthocyanin optimization procee which is based on a single factor experiment, studied with temperature, time, solid- liquid ratio as the reference factors on grape pomace in anthocyanin extraction yield which by the way of quadratic rotational combination design and response surface methodology. Results show that the optimum extraction conditions of anthocyanin are as follows, the extraction temperature is 60.46 ℃, the extraction time is 7.14 min, the solid to liquid ratio is 5.18. In this reaction, the prediction of the extraction rate of anthocyanidin is 18.81%, anthocyanin extraction conditions get better optimization results.

关 键 词：超声辅助 花色素 提取率 

分 类 号：TS202.3[轻工技术与工程—食品科学]