紫色马铃薯中花色苷提取工艺的研究  

Study of anthocyanin extraction from purple potato

作　　者：王亚云[1,2] 郭鲜蒲[1] 袁锴[1] 樊志霞 李丽[1,2] 吴娜[1,2] 周涵黎 阮金兰[1,2] 

机构地区：[1]武昌理工学院生命科学学院,生物多肽糖尿病药物湖北省协同创新中心,武汉430223 [2]武汉工程大学化工与制药学院,武汉430073

出　　处：《中国食品添加剂》2016年第3期122-126,共5页China Food Additives

摘　　要：目的:研究紫色马铃薯中花色苷的最佳提取工艺。方法:以紫色马铃薯River John Blue基因型为原料,对其花色苷提取工艺条件(粉末浸泡时间,乙醇体积分数,提取温度,提取时间,料液比)进行优化,以p H示差法测定花色苷的含量作为评价指标。在单因素的基础上,再进行正交实验分析得到优化组合条件。结果:紫色马铃薯花色苷最佳提取工艺条件为:提取前用提取溶剂浸泡粉末1 h,乙醇体积分数50%,提取温度60℃,提取时间120 min,料液比1∶10mg/m L,在此条件下花色苷的含量可达到542.3 mg/kg。结论:此优化方法可行,为紫色马铃薯花色苷的提取提供了参考数据。Objective ：To investigate the optimal extraction conditions of anthocyanin from purple potato. Methods ：The River John Blue potato was used to extract anthocyanin in different conditions. Soaking time,ethanol concentration,temperature,solid-liquid ratio,extraction time were optimized. Anthocyanin content was determined by p H differential method and used as the evaluation indexes in single factor experiments and orthogonal experiment. Results ：The best extraction parameters were ：Soaking for 1 h with 50% ethanol,at 60℃,for 120 min and the solid-liquid ratio was 1∶10. Under the above extraction conditions,the anthocyanin yield was 542.3 mg/kg. Conclusion ：The results demonstrated that this method is feasible,and it provides the reference for the extraction of anthocyanin from purple potato.

关 键 词：紫色马铃薯 花色苷 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]