加压溶剂法提取紫色马铃薯中花色苷的工艺优化  

Optimization extraction of total anthocyanidins from purple potatoes by pressure solvent method

作　　者：张晓松[1] 齐美娜[2] 安胜明[3] 金花[1] 

机构地区：[1]东北农业大学理学院,黑龙江哈尔滨150030 [2]孙吴县水务局,黑龙江黑河164299 [3]孙吴县药监局,黑龙江黑河164299

出　　处：《食品工业科技》2015年第24期278-282,305,共6页Science and Technology of Food Industry

摘　　要：以紫色马铃薯粉为原料,使用加压溶剂提取的方法萃取紫色马铃薯中的花色苷。探讨提取时间、提取温度、料液比和提取剂的浓度对花色苷提取率的影响,并通过响应面法确定了最佳提取工艺参数为乙醇浓度为77%,提取温度为67℃,提取时间为25 min,料液比为1∶58,在最优条件下的花色苷提取量为200.13 mg/100 g。超声波辅助提取法提取紫色马铃薯中的花色苷,其最佳工艺条件下提取花色苷量为139.30 mg/100 g,加压溶剂法提取量高于超声波辅助提取法。Anthocyanin was extracted by pressure solvent method from purple potato powder. The effects of extraction time,extraction temperature,solid-liquid ratio and extraction solvent＇s concentrations on the extraction yield were investigated,the parameters of extraction process were optimized through response surface methodology（RSM） and ethanol concentration was 77%,extraction temperature was 67 ℃,extraction time was 25 min,solid-liquid ratio was 1∶58,anthocyanins extraction content was 200.13 mg/100 g. Using the optimum conditions of ultrasonic assisted extraction method,the amount of anthocyanins extraction content from the purple potatoes was 139.30 mg/100 g. The extraction yield of pressure solvent extraction was much higher than the ultrasonic assisted extraction.

关 键 词：紫色马铃薯 花色苷 加压溶剂提取法 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]