正交试验法优化紫胡萝卜花青素的提取工艺  

Optimization of Extraction Technology of Anthocyanins from Purple Carrots by Orthogonal Test

作　　者：陈红玲[1] 郭志华[1] 项晶晶[1] 吴亚囡 

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《阴山学刊（自然科学版）》2017年第1期35-37,共3页Yinshan Academic Journal(Natural Science Edition)

基　　金：2015年宿州学院科研平台开放课题(2015YKF05);2015年宿州区域发展协同创新中心学生开放课题(2015SZXTXSKF01);安徽省教育厅自然科学项目(KJ2013B286)

摘　　要：本试验是以紫胡萝卜为原料,通过采用酸性乙醇浸提法提取紫胡萝卜中的花青素,在料液比、提取温度,提取时间和提取液p H值四个单因素实验的基础上,结合正交试验优化紫胡萝卜花青素乙醇提取工艺,正交结果显示四个单因素对紫胡萝卜花青素的乙醇提取的影响顺序为:料液比>p H值>提取温度>提取时间,得出紫胡萝卜花青素提取最佳工艺为乙醇浓度为60%、料液比为1:5,提取温度为50℃,提取时间为120min,p H值为2.The anthocyanins from purple carrot were extracted by acid ethanol extraction method. Four single factor experiments are carried out in four aspects： material to liquid ratio,extraction temperature,extraction time and pH value of the extract. Orthogonal experiment was used to optimize the extraction technology of anthocyanins from purple- carrot. The results showed that the effect of the four single factors on the extraction of anthocyanins from purple- carrot was： the ratio of material to liquid 〉pH〉 extraction temperature 〉extraction time. It was concluded that the optimum extraction process was ethanol concentration of 60%,solid- liquid ratio of 1： 5,extraction temperature of 50 ℃,extraction time of 120 min and pH value of 2.

关 键 词：紫胡萝卜 花青素 正交试验 

分 类 号：Q946.836[生物学—植物学]