响应面法优化‘双红’山葡萄花青素提取工艺  

Optimization for Extraction Technology of Anthocyanins from‘Shuanghong’Vitis amurensis by Response Surface Methedology

作　　者：杜月娇 秦宇婷 DU Yuejiao;QIN Yuting(Changchun Insititute of Technology,Changchun 130000,China;Jilin Province Product Quality Supervision and Inspection Institute,Changchun 130000,China)

机构地区：[1]长春工程学院,吉林长春130000 [2]吉林省产品质量监督检验院,吉林长春130000

出　　处：《食品安全导刊》2022年第32期131-135,共5页China Food Safety Magazine

摘　　要：以‘双红’山葡萄为原料,采用乙醇浸提法提取花青素,在单因素试验基础上,进行响应面试验优化提取工艺。结果表明,浸提‘双红’花青素的最佳工艺参数为以1%盐酸-65%乙醇为提取剂,液料比5.5∶1.0(mL∶g),浸提温度55℃,浸提时间30 min。在此条件下,花青素含量为(0.240±0.005)g/100 g,与预测含量0.243 g/100 g无明显差异。Using‘Shuanghong’Vitis amurensis as raw material,the anthocyanins was obtained by ethanol extraction method.The single factor tests and response surface methodology were applied to optimize the extraction process of anthocyanins.The results indicated that the optimal extraction processing parameters of anthocyanidins from‘Shuanghong’were 1%hydrochloric acid-65%ethanol as extracting agent,liquid/material ratio of 5.5∶1.0(mL∶g),extraction temperature of 55℃and extraction time of 30 min,under these conditions,the actual content of anthocyanin was(0.240±0.005)g/100 g,the predicted anthocyanin content was 0.243 g/100 g,there was no significant difference between the two.

关 键 词：山葡萄 花青素 乙醇浸提法 分离纯化 响应面法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]