火龙果皮中花青素的提取工艺研究  

Study on the extraction process of anthocyanins from pitaya peel

作　　者：黄爱妮[1] 马哲 李婷[1] 邓琳琳 HUANG Ai-ni;MA Zhe;LI Ting;DENG Lin-lin(Institute of Urban Construction,Wuchang Institute of Technology,Wuhan 430065,Hubei,China)

机构地区：[1]武昌工学院城市建设学院,湖北武汉430065

出　　处：《粮食与油脂》2022年第12期119-122,共4页Cereals & Oils

基　　金：武昌工学院大学生科研项目(2019XSZ03)。

摘　　要：以火龙果皮为原料提取花青素,比较乙醇提取法、果胶酶提取法、超声波辅助乙醇法、超声波辅助果胶酶法的提取效果,最终选择超声波辅助果胶酶法为最佳提取方法。以花青素的提取量为考察指标,通过单因素试验和正交试验对工艺参数进行优化,确定最佳提取条件为酶用量0.6%(以加水量计)、超声时间30 min、超声温度35℃、超声功率300 W,在此条件下,花青素的提取量为189.252 mg/100 g。Anthocyanins were extracted from pitaya peel,and the extraction effects of ethanol extraction,pectinase extraction,ultrasonic assisted ethanol extraction and ultrasonic assisted pectinase extraction were compared.Finally,ultrasonic assisted pectinase extraction was selected as the best extraction method.With the extraction amount of anthocyanin as the index,the process parameters were optimized through single factor test and orthogonal test.The optimal extraction conditions were determined as follows:enzyme dosage 0.6%(based on the amount of water added),ultrasonic time 30 min,ultrasonic temperature 35℃,ultrasonic power 300 W.Under these conditions,the extraction amount of anthocyanin was 189.252 mg/100 g.

关 键 词：火龙果 花青素 超声波 果胶酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]