真空低温工艺技术在黑胡萝卜花青素提取中的应用  

Vacuum low-temperature extraction anthocyanins from black carrot

作　　者：郭炳其 魏朝丹 周树勇 

机构地区：[1]湖北紫鑫生物科技有限公司,湖北黄石435000

出　　处：《生物加工过程》2016年第1期19-23,共5页Chinese Journal of Bioprocess Engineering

基　　金：湖北省重大科技创新计划(2013ABA007);黄石市科技攻关计划(2013A093)

摘　　要：通过单因素和正交试验优化了真空低温工艺技术提取黑胡萝卜花青素的工艺参数,比较了真空低温提取法和常压提取法对花青素提取的影响,利用色差检测技术建立了黑胡萝卜花青素提取过程颜色控制标准。结果表明:最优提取条件为提取温度35℃、液料比(L/kg)8∶1、提取时间100 min、真空度-0.05 MPa,在此条件下,黑胡萝卜花青素提取率为96.3%;提取温度对花青素提取影响最为显著,真空度影响最小。Process parameters of extraction anthocyanins from black carrot by vacuum low-temperature were studied by single factor and orthogonal experiment design. Effect of vacuum-low temperature and normal pressure for extraction of anthocyanins from black carrot was compared. The color control standard and management of black carrot anthocyanins were established by chromatic aberration detection technology. The optimal extraction conditions were as follows 35 ℃,ratio of solid-liquid 8 ∶ 1（ L / kg）,extraction time 100 min,vacuum degree- 0. 05 MPa. Under the conditions,the extraction yield of black carrot anthocyanins was 96. 3%. The extraction temperature had the most significant effect on extraction of anthocyanins,while effect of vacuum degree was the least.

关 键 词：真空低温 黑胡萝卜花青素 常压提取 色差控制 

分 类 号：Q819[生物学—生物工程]