紫马铃薯花青素提取工艺研究  

Study on the Extraction Process of Purple Potato Anthocyanins

作　　者：许娟妮[1] 曾钰婷[1] 白玛玉珍[1] 斯年[1] 祁驰恒 欧珠[1] 谭淑琼[1] 李淑萍 

机构地区：[1]西藏农牧科学院蔬菜研究所,西藏拉萨850032

出　　处：《农产品加工（下）》2017年第12期29-31,共3页Farm Products Processing

基　　金：现代农业产业技术体系建设专项资金(CARS-10-ES25)

摘　　要：以紫马铃薯为主要原料,采用乙醇浸提法提取紫马铃薯花青素,并采用单因素方法优化其工艺参数。结果表明,紫马铃薯提取最佳工艺参数为乙醇体积分数60%,料液比1∶30(g∶m L),提取温度60℃,提取时间2 h,盐酸调节p H值为1,在此条件下紫马铃薯花青素提取量为1.27 mg/g。With purple potato as the main raw material, purple potato anthocyanins were extracted with ethanol extraction method, and its technological parameters was optimized by using single factor method. The results showed that the purple potato extract optimum process parameters for the volume fraction of 60% ethanol,solid-liquid ratio 1∶30(g∶m L),extraction temperature 60 ℃,the extraction time 2 h,hydrochloric acid to adjust p H 1,under the condition of the purple potato anthocyanins extracted amount was 1.27 mg/g.

关 键 词：紫马铃薯 花青素 提取工艺 

分 类 号：TS264.4[轻工技术与工程—发酵工程]