响应面法优化超声辅助提取紫色小白菜花青苷的工艺研究  

Ultrasonic Condition Optimization for Anthocyanin Extraction from Purple Cabbage by Using Response Surface Methodology(RSM)

作　　者：杨碧云[1,2] 叶丽萍[1,2] 林琳琳[1,2] 汪镇坤[1] 邹伟明[1] 曾晓兰[1] 钟凤林[1,2] 林义章[1,2] 

机构地区：[1]福建农林大学园艺学院,福州350002 [2]福建农林大学蔬菜研究所,福州350002

出　　处：《热带亚热带植物学报》2014年第4期373-382,共10页Journal of Tropical and Subtropical Botany

基　　金：福建省大宗蔬菜产业体系项目(2012K83139294);福建省自然科学基金项目(2012J01082);福建农林大学校重点建设项目(6112c0409)资助

摘　　要：为探讨从紫色小白菜(Brassica campestris L.ssp.chinensis(L.)Makino var.communis Tsen et Lee)叶片中提取花青苷的最佳工艺条件,在超声功率为420 W、40%乙醇和两次超声提取条件下,采用Box-Behnken的中心组合试验设计原理,设计4因素3水平试验,研究了pH、料液比、超声温度、超声时间对花青苷得率的影响。结果表明,紫色小白菜叶片花青苷提取的优化工艺参数为料液比1∶16(pH 2.76),在超声功率为420 W、温度为58℃下超声12 min,花青苷的提取得率可达4.11 mg g–1 DW。The aim was to optimize the ultrasonic extraction method for anthocyanins from purple cabbage [Brassica campestris L. ssp. chinensis （L.） Makino var. communis Tsen et Lee] leaves. Under the conditions of 420 W ultrasonic power, 40%ethanol and twice extraction, the interactive effects of four crucial parameters, including pH, ratio of solid to liquid, ultrasonic time and ultrasonic temperature, were studied by central composite （Box-Behnken） and response surface methodology （RSM）. The results showed that the optimum process for anthocyanin extraction was 1：16 of solid to liquid with pH 2.76 extracted at 58℃for 12 min under 420 W ultrasonic power. Under this condition, the extract yield of anthocyanins from purple cabbage leaves reached up to 4.11 mg g-1 DW.

关 键 词：紫色小白菜 花青苷 超声波 提取工艺 响应面法 

分 类 号：S634.3[农业科学—蔬菜学]