张卫波,杨豆,樊华
(陕西理工大学化学与环境科学学院,陕西 汉中 723001)
摘要:以紫薯为原料,优化研究超声波辅助下提取紫薯中花青素的工艺条件。实验通过研究提取剂中乙醇体积分数,超声波提取温度,提取时间和料液比4 个因素,对紫薯花青素超声波辅助提取工艺进行相应优化,得出最佳的提取工艺条件为提取剂中乙醇体积分数为80%,超声温度为30℃,超声时间为10min,紫薯与提取剂的料液比为1∶25(g/mL)。在此实验条件下,得到的吸光度最大值为0.72046。
关键词:花青素;超声波提取;紫外分光光度法
Optimized Research on the Extracted Technology of Anthocyanin fromPurple Sweet Potato by Ultrasonic
ZHANG Wei-bo,YANG Dou,FAN Hua
(College of Chemical & Environment Science,Shaanxi Sci-tech University,Hanzhong 723001,China)
Abstract: In this experiment,purple potato as the research material,extraction of anthocyanins from purple sweet potatoby ultrasonic assisted ethanol extraction is studied. Through the experiment for ethanol volume fraction,ultrasonicextraction temperature,extraction time and solid-liquid ratio,purple sweet potato anthocyanin extraction technology wasoptimized. The optimal extraction conditions are: ethanol volume fraction was 80%;ultrasonic temperature is 30 DEG C;the ultrasonic time was 10min;the liquid in purple sweet potato and extraction agent is 1∶25 (g/mL). Under the aboveexperimental conditions,the maximumabsorbance is 0.72046.
Key words: anthocyanin;ultrasonic extraction;UV spectrophotometry
(2017年第20卷第1期)