摘要
以紫薯为原料、酸化乙醇为提取剂,超声波辅助提取紫薯中植物化学物花色苷。在单因素基础上采用响应面法优化紫薯花色苷提取工艺条件,结果表明:超声波辅助提取紫薯花色苷最优工艺条件为:超声波功率270 W、超声波时间40 min、液料比29:1 mL/g、乙醇浓度64%,在此条件下花色苷含量为0.356 mg/g。稳定性试验研究表明:紫薯花色苷不耐高温,在光照、碱性、抗坏血酸等条件下稳定性较差,但在葡萄糖溶液中稳定性较高。
Acidified ethanol and the ultrasound assistance methods were used to extract the anthocyanins of purple potato.On the basis of single factor,the optimal extraction conditions were studied by the response surface methodology（RSM）.the result shows that the optimal extraction processing parameters are：ultrasonic wave power 270 W,ultrasonic wave time 40 min,fixed ethanol concentration 64% and solvent/sample ratio 29：1 mL/g.The anthocyanin contents of purple potato was 0.356 mg/g under the optimal condition.Besides,the result of stability study makes it clears that anthocyanins on purple potato cannot resist high temperature,and it is unstable under the environment with light,alkalinity and ascorbic acid,while,it has high stability under glucose solution.
出处
《食品科技》
CAS
北大核心
2015年第7期206-211,共6页
Food Science and Technology
基金
国家自然青年科学基金项目(31301433)
中国博士后科学基金项目(2014T70618
2013M530306)
关键词
紫薯
响应面法
超声波
稳定性
花色苷
purple potato
response surface methodology
ultrasonic extraction
stability
anthocyanins
