紫薯花青素提取工艺和纯化的研究  

Extraction and purification conditions of purple sweet potato anthocyanins

作　　者：毕云枫[1] 姜仁凤[1] 武学宁[1] 徐琳琳[1] 沈明浩[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品科技》2015年第2期259-263,共5页Food Science and Technology

基　　金：吉林省科技厅项目(20120249)

摘　　要：以紫甘薯为研究对象,通过单因素和正交试验对紫甘薯提取剂的选择和提取工艺及纯化条件进行探讨,筛选出最佳提取剂和提取工艺及纯化条件,紫甘薯中花青素的最佳提取剂为乙醇的酸性溶液,提取最佳工艺条件为:80%乙醇酸性溶液,料液比为1:10,提取温度为60℃,提取时间为3 h。紫甘薯花青素的纯化条件为:大孔树脂吸附温度为35℃,吸附p H值为2.5;大孔树脂乙醇解吸浓度为70%,解吸时间为0.5 h。Extraction, purification process of anthocyanin was researched in the paper with purple sweet potato was used as material. Study of single factor and orthogonal test and purification conditions of purple sweet potato extract and extraction agent and the condition and purification, screening out the best extracting agent and extraction technology, the optimum extraction agent of anthocyanins in purple sweet potato is the acid ethanol solution. Optimal preparation process of purple sweet potato was determined as follows： alcohol acid concentration 80%, ratio of material-liquid 1：10, extraction temperature 60 ℃, extraction time 3 h. Optimal purification process was as follows： adsorption temperature of macro porous resin 35 ℃, adsorption p H 2.5. And ethanol desorption of macro porous resin 70%, desorption time 0.5 h.

关 键 词：紫甘薯 花青素 提取工艺 纯化 

分 类 号：Q946.836[生物学—植物学]