桑葚花青素的提取工艺优化研究  

Study on Optimization of Technique for Extracting Mulberry Anthocyanins

作　　者：蔡荣荣[1] 姜东青[1] 贾姗姗[1] 袁珂[1] 

机构地区：[1]浙江农林大学,浙江绍兴311300

出　　处：《安徽农业科学》2014年第34期12307-12308,12346,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化桑葚花青素的提取工艺。[方法]以浙江省内栽培种植的大十品种为研究对象,利用正交试验,筛选出了提取桑葚花青素的最佳工艺。并以10个不同品种的桑葚为研究对象,对桑葚果汁和果渣中总花青素类的含量进行研究。[结果]试验表明,影响花青素提取的主要因素影响顺序为:乙醇浓度>浸泡次数>提取液p H>料液比,最佳提取工艺条件为:乙醇浓度50%、提取液p H 4、料液比1∶1 g/ml、浸泡3次。大十品种的果汁和果渣干粉得率和总花青素含量都是供试的10个品种中最高的,值得推广种植。[结论]研究可为桑葚花青素的进一步加工及产品开发提供科学依据,也为桑葚果渣的再利用提供理论依据。[Objective] To optimize extraction technique of mulberry anthocyanins.[Method] With Dashi variety cultivated in Zhejiang Province as study object,using orthogonal test,the optimum technique for extracting mulberry anthocyanins was obtained.With 10 varieties of mulberry as study object,the content of total anthocyanins in mulberry fruit juice and residue was studied.[Result] The results showed that the order of main influencing factors are：ethanol concentration ＞ soaking times ＞ pH value ＞ solid-liquid ratio.The optimum extraction technique conditions are：ethanol concentration 50％,extracting liquid pH 4,solid-liquid ratio 1∶1 g/ml,soaking for 3 times.Fruit juice,residue yield and total anthocyanins content of Dashi variety is the highest among 10 varieties,which is worth popularizing and planting.[Conclusion] The study can provide scientific basis for further processing and products development of mulberry anthocyanins,and provide theoretical basis for reuse of mulberry fruit residue.

关 键 词：桑葚 花青素 提取工艺 

分 类 号：S663[农业科学—果树学]