红凤菜花色苷三种提取方法的工艺优化和比较  

Optimization and comparison of three extraction methods of anthocyanin from Gynura bicolor

作　　者：张帅[1] 张少平[1] 郑云云[1] 张少华 郑开斌[1] 

机构地区：[1]福建省农业科学院亚热带农业研究所,福建漳州363005 [2]宁波市食品检验检测研究院,浙江宁波315048

出　　处：《食品工业科技》2017年第12期270-276,共7页Science and Technology of Food Industry

基　　金：福建省农业科学院青年人才创新基金(2015CX-16);福建省属公益类科研院所基本科研专项(2016R1012-4);福建省农业科学院科技创新PI项目(2016PI-2)

摘　　要：本研究分别采用传统水浴提取法、微波辅助提取法和超声波辅助提取法对红凤菜花色苷进行提取并作工艺优化。以添加了0.6%柠檬酸的20%乙醇溶液为提取溶剂,水浴提取法的最优提取工艺参数为料液比1∶11(g/m L),提取温度80℃,提取时间120 min,花色苷提取物得率7.70%,色价1.44;微波辅助提取法的最优提取工艺参数为料液比1∶7(g/m L),提取功率700 W,提取时间2.0 min,花色苷提取物得率6.65%,色价1.26;超声波辅助提取法的最优工艺参数为料液比1∶11(g/m L),功率270 W,提取温度80℃,提取时间90 min,花色苷提取物得率8.25%,色价1.16。三种提取方法中,微波提取法的提取时间最短,超声波提取法的花色苷提取物得率最高,传统水浴法的花色苷提取物色价最高。In this study, traditional water hath extraction method （ WBE ） , microwave- assisted extraction method （ MAE ） and ultrasonic-assisted extraction method（SAE） were adopted to extract anthocyanin from the leaves of Gynura bicolor（ Roxb. ex Willd.） DC.respeetively.0.6% citric acid was added to 20% ethanol as extraction solvent,and the optimal extraction conditions of WBE were as follows： the ratio of material to liquid was 1：11 （g/mL）, the extraction temperature was 80 ℃ ,and the extraction time was 120 rain.The yield of anthocyanin extract was 7.70% and the color value was 1.44.Meanwhile,the optimum extraction parameters of MAE were as follows ： the ratio of material to liquid was 1 ： 7 （g/mL） , the power was 700 W, the extraction time was 2.0 rain, the yield of anthocyanin extraet was 6.65% and the color value was 1.26. Besides, the optimum extraction parameters of SAE were as follows ： the ratio of material to liquid was I ： 11 （ g/mL ） , the power was 270 W, the extraction temperature was 80 ℃ ,the extraction time was 90 rain, the yield of anthocyanin extract was 8.25% and the color value was 1.16.Among these three extraction methods,the MAE had the highest extraction efficiency, the SAE had the highest yield of pigment extract,and the WBE had the highest color value,however.

关 键 词：红凤菜 花色苷 水浴 微波 超声波 

分 类 号：TS201.1[轻工技术与工程—食品科学]