响应面法优化紫芦笋花青素和多糖分步提取工艺  

Optimization of Stepwise Extraction Process of Anthocyanin and Polysaccharide from Purple Asparagus by Response Surface Method

作　　者：胡媛博 杨春[2] HU Yuan-bo;YANG Chun(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030001,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西农业大学山西功能食品研究院,太原030001

出　　处：《中国调味品》2023年第10期196-203,共8页China Condiment

基　　金：山西省现代农业产业技术体系建设专项资金资助(2022-09);山西省农业科学院农业科研创新团队培育专项(YGC2019TD06);山西省重点研发计划项目(201903D211007)。

摘　　要：紫芦笋富含多种生物活性成分,营养价值高,但产量少、价格昂贵,为提高其综合利用率,该实验探索分步提取紫芦笋花青素与多糖的工艺。以紫芦笋为原材料,结合单因素实验和响应面法,优化紫芦笋花青素和多糖的超声辅助分步提取工艺,按照pH示差法、苯酚-硫酸法分别测定花青素与多糖含量。结果表明,提取花青素的最佳工艺条件是乙醇体积分数75%、提取时间43 min、提取温度38℃,花青素含量为55.4389 mg/L;提取多糖的最佳工艺条件是液料比41∶1(mL/g)、提取时间26 min、提取温度86℃,多糖得率为1.3215%。优化后的紫芦笋花青素和多糖分步提取工艺操作简便,更好地提高了紫芦笋的产品附加值。Purple asparagus is rich in a variety of bioactive components and has high nutritional value,but its yield is low and its price is high.In order to improve its comprehensive utilization rate,in this experiment,the stepwise extraction process of anthocyanin and polysaccharide from purple asparagus is explored.With purple asparagus as the raw material,the ultrasonic-assisted stepwise extraction process of anthocyanin and polysaccharide from purple asparagus is optimized by single factor experiment combined with response surface method.The content of anthocyanin and polysaccharide is determined respectively by pH differential method and phenol-sulfuric acid method.The results show that the optimal process conditions for extraction of anthocyanin are ethanol volume fraction 75%,extraction time 43 min and extraction temperature 38℃,and anthocyanin content is 55.4389 mg/L;the optimal process conditions for extraction of polysaccharide are liquid-solid ratio 41∶1(mL/g),extraction time 26 min and extraction temperature 86℃,and polysaccharide yield is 1.3215%.The optimized stepwise extraction process of anthocyanin and polysaccharide from purple asparagus is easy to operate,which has better improved the added value of purple asparagus.

关 键 词：紫芦笋 花青素 多糖 超声波辅助提取 分步提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]