超声波法提取紫薯花青素的工艺研究  

Study on the Ultrasonic Method of Extracting Anthocyanins from Purple Sweet Potato

作　　者：李琪[1] 刘大苗 陈兰[1] 李瑶瑶[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国果菜》2014年第12期21-24,共4页China Fruit & Vegetable

基　　金：国家"863"计划项目(2012AA101703)

摘　　要：花青素具有防癌抗癌、保肝、降压、改善视力、延缓衰老等多种保健功能,作为一种功能性天然色素已引起越来越多的关注。本文采用超声波法对紫薯中的花青素进行提取,通过单因素试验探讨了不同料液比、提取剂浓度、浸提温度、浸提时间对紫薯花青素提取效果的影响。通过正交试验得到最佳提取条件为物料比1:30,提取剂浓度5%,浸提温度60℃,超声时间为30min。Anthocyanin has the function of various healthy cares, such as resisting cancer, protection against liver injuries, reduction of blood pressure, improvement of eyesight, deferring decrepitude etc. As a potential functional natural colorant, more and more people pay attention to it. In this paper, the method of Ultrasonic extraction was used to extract anthocyanins from purple sweet potato. The effects of solid-1iquid ratio, concentration extraction temperature and extraction time on extracting efficiencyby single factor experimentation was investigated in detailed. By orthogonal test, the optimal conditions were obtained： expected solid-1iquid ratio 1：30, citric acid at the concentration of 5%, the extraction temperature at 60℃and the time of ultrasonic extraction was 30min.

关 键 词：紫薯 花青素 超声波提取 

分 类 号：R284.2[医药卫生—中药学]