摘要
为提高紫薯花青素得率,采用酶-超声波辅助同步对紫薯花青素的提取效果进行研究。通过Box-Behnken试验设计和响应面分析确定酶-超声波辅助提取最佳工艺条件:体积分数0.1%的HCl-C2H5OH为溶剂(酸醇比为50∶50),纤维素酶提取温度51℃、料液比1∶20、酶添加量54 U/mL、超声功率100 W、时间33 min,此条件下花青素得率可达到(3.581±0.016)‰。酶-超声波辅助提取法与传统的有机溶剂浸提法相比,缩短了提取时间,花青素得率提高了2.73倍;与微波法、超声波法相比,花青素得率分别提高了32.4%和17.8%。
The ultrasonic-assisted enzymatic extraction of anthocyanins from purple sweet potato was optimized by Box- Behnken experimental design and response surface methodology to increase the yield of anthocyanins. The optimum extraction conditions were obtained as follows： in a solvent made up of 0.1% hydrochloride and ethanol （50：50, V/V） at 51 ℃, hydrolysis with 54 U/mL cellulase for 33 rain at a ultrasonic power of 100 W. The yield of anthocyanins was up to （3.581 ± 0.016）%o under these conditions. Compared with the traditional solvent extraction method, the extraction duration was shortened and the yield of anthocyanins was increased by 2.73 folds using this method, and by 32.4% and 17.8%, respectively, compared with microwave-assisted method and ultrasonic-assisted method.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第10期23-28,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2011BAD02B04)
关键词
紫薯
花青素
纤维素酶
超声波
响应面法
purple sweet potato
anthocyanins
cellulose
ultrasonic
response surface methodology
