Optimizing the Extraction of Anthocyanins from Pitaya(Hylocereus undatus)Pericarp  

作　　者：Shuiming CHENG Xia ZENG Guoyu ZHOU Caimei YAN 

机构地区：[1]College of Biology and Food Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,China

出　　处：《Agricultural Biotechnology》2020年第4期168-173,共6页农业生物技术（英文版）

基　　金：Supported by Food Science Innovation Team Project of Guangdong Colleges and Universities(2016KCXTD020);Guangdong Science and Technology Planning Project(2014B090908007).

摘　　要：[Objectives]This study was conducted to confirm the existence of anthocyanins in pitaya(Hylocereus undatus)pericarp and optimize the extraction condition.[Methods]Single-factor tests were carried out on five factors:ethanol concentration,extraction temperature,ultrasonic power,solid-to-liquid ratio and extraction time.Based on the single-factor test results,four factors and three levels of process conditions were optimized by Box-Behnken design test.[Results]Anthocyanins exist in the pericarp of pitaya,and the optimum conditions were extraction temperature 49℃,ultrasonic power 120 W,extracted time 2 h and ethanol concentration 60%.Under these conditions,the average yield of anthocyanins was 80 mg/100g.[Conclusions]This study provides a theoretical basis for the extraction of anthocyanins from the pericarp of red-flesh pitaya.

关 键 词：Hylocereus undatus pericarp ANTHOCYANIN Ultrasound-assisted extraction Response surface design 

分 类 号：TQ28[化学工程—有机化工]