超声波辅助离子液体提取黑米花青素的工艺优化及动力学研究  

Optimization and Kinetics study on Ultrasonic Assisted Ionic Liquid Extraction of Black Rice Anthocyanin

作　　者：吴春燕 黄莹莹 蔡敏 翁艳英[1] 徐英 WU Chunyan;HUANG Yingying;CAI Min;WENG Yanying;XU Ying(College of Chemistry and Biological Engineering,Guangxi Minzu Normal University,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《食品科技》2023年第5期212-217,共6页Food Science and Technology

基　　金：2020年广西自然科学基金项目(2020JJB120001);2020年度广西民族师范学院科学研究项目人才科研启动项目(2020FG002,2020FG004)。

摘　　要：采用超声波辅助离子液体法提取黑米花青素,通过Plackett-Burman筛选试验及响应面试验对提取工艺进行优化,并以Fick第二定律为基础建立黑米花青素提取动力学模型,获得相关动力学参数。结果表明,黑米花青素提取的最佳工艺条件为液料比42:1(mL:g)、离子浓度0.98 mol/L、超声温度327 K、超声时间60 min,该条件下的花青素得率为0.5842%。黑米花青素的提取过程符合一级动力学模型,其中活化能为2.0259×10~4 J/mol,随着温度的升高,速率常数增大,半衰期减小,扩散系数增大,相对萃余率下降。研究结果为黑米花青素提取深入研究提供一定的理论依据。The anthocyanin of black rice was extracted by ultrasonic assisted ionic liquid method.The extraction was optimized by Plackett-Burman screening test and response surface test.The extraction kinetics model of anthocyanin was established based on Fick's second law,and the relevant kinetic parameters were obtained.The results showed that the optimal extraction conditions were liquid-solid ratio 42:1(mL:g),ion concentration 0.98 mol/L,ultrasonic temperature 327 K,ultrasonic time 60 min.Under these conditions,the yield of anthocyanin was 0.5842%.The extraction process of anthocyanin from black rice conformed to the first-order kinetic model,the activation energy was 2.0259×10~4 J/mol.When the temperature increased,the rate constant increased,the half-life decreased,the diffusion coefficient increased,and the relative residual rate of extraction decreased.The results provide a theoretical basis for further study of anthocyanin extraction from black rice.

关 键 词：黑米 花青素 离子液体 超声波 提取动力学 

分 类 号：TS201.4[轻工技术与工程—食品科学]