微波萃取法提取紫甘蓝中花色苷工艺参数的研究  

Study on Microwave Extraction of Anthocyanin from Purple Cabbage

作　　者：任雪[1] 张浩[1] 郑欣瑶 孙玉凤[1] 鲍冰[1] 任建军[1] REN Xue ZHANG Hao ZHENG Xinyao SUN Yufeng BAO Bing REN Jianjun(Grain Science and Technology College, Shenyang Normal University, Shenyang, Liaoning 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《农产品加工》2017年第4期33-35,共3页Farm Products Processing

基　　金：沈阳师范大学大学生科研基金项目(A类)(L2016067)

摘　　要：利用微波萃取技术和水浴法相结合的方式提取紫甘蓝中的花色苷,以浸提液吸光度为评价指标,经过单因素试验和正交试验确定了最优提取工艺参数,以pH值2的柠檬酸为溶剂,微波功率600 W,微波萃取时间3 min,料液比1∶10(g∶mL),60℃水浴下浸泡35 min。Using microwave extraction technology and water bath method is the extraction of anthocyanins in red cabbage, to extract the absorbance as the evaluation index, through the single factor test and orthogonal test the optimum extraction process parameters for pH=2 citric acid as solvent, microwave power 600 W,microwave extraction time 3 min, ratio of material to liquid is determined 1 ：1 0 （g · mL）, under 60 ℃ water bath for 35 min.

关 键 词：紫甘蓝 花色苷 微波萃取 提取工艺 

分 类 号：TQ28[化学工程—有机化工]