微波辅助提取紫甘蓝中花青素工艺优化的研究  

Study on Optimization of Microware-assisted Extraction of Anthocyanin from Purple Cabbage

作　　者：李艳秋[1,2] 刘宇欣 李红利 LI Yanqiu;LIU Yuxin;LI Hongli(Institute of Food,Luohe Vocational Technical College,Luohe,He'nan 462002,China;Luohe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China;College of Food Science and Engineering,He'nan University of Technology,Zhengzhou,He'nan 450001,China)

机构地区：[1]漯河职业技术学院食品学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002 [3]河南工业大学粮油食品学院,河南郑州450001

出　　处：《农产品加工》2024年第2期56-59,63,共5页Farm Products Processing

基　　金：河南省高等学校重点科研项目(22B550013)。

摘　　要：以紫甘蓝为提取原料,以乙醇和柠檬酸混合溶液为提取剂,通过微波提取法提取紫甘蓝中的花青素,采用紫外分光光度计法测定紫甘蓝中花青素的吸光度,根据标准曲线和花青素含量的计算公式计算出紫甘蓝中花青素的含量。通过单因素试验得出料液比、乙醇与柠檬酸体积比、提取温度、提取时间对紫甘蓝花青素含量的影响。利用正交试验和验证试验得出紫甘蓝花青素最佳提取工艺为料液比1∶25,乙醇与柠檬酸体积比3∶7,提取功率400 W,提取时间3 min。In this paper,anthocyanins from purple cabbage were extracted by microwave extraction with ethanol and citric acid mixed solution,and the optimal extraction conditions were determined.The absorbance was measured by UV-vis spectrophotometer,and anthocyanin content was calculated by anthocyanin content formula.The effects of solid-liquid ratio,volume ratio of ethanol to citric acid,extraction temperature and extraction time on anthocyanin content of purple cabbage were obtained through single factor test.The optimal extraction conditions of anthocyanins from purple cabbage were as follows:solid-liquid ratio 1∶25,volume ratio of ethanol to lime-like acid 3∶7,extraction power 400 W and extraction time 3 min.

关 键 词：微波 紫甘蓝 花青素 提取 研究 

分 类 号：S635[农业科学—蔬菜学]