摘要
以紫甘蓝为研究对象,采用水浴浸提法、超声波辅助提取法和微波辅助提取法,对比优化紫甘蓝花青素提取的工艺条件。试验结果表明:水浴浸提法最佳工艺条件为:液料比为10∶1(m L/g),提取温度40℃,提取4 h;超声波辅助提取法最佳工艺条件为:液料比5∶1(m L/g),提取温度65℃,超声40 min,超声波功率200 W;微波辅助提取法最佳工艺条件为:液料比3∶1(m L/g),微波功率700 W,辐射5 min。因此微波辅助提取法是最快捷经济的提取方法,值得大力推广。
Three extraction technologies of anthocyanidins from purple cabbage were investigated , including conventional water bath extraction, ultrasonic wave extraction and microwave-assisted extraction. The results showed that the optimum extraction technology parameters by conventional water bath extraction as follows：solvent-material ratio10 ∶ 1 （mL/g）, extraction temperature 40 ℃ and extraction time 4 h. The optimum conditions of ultrasonic wave extraction were solvent-material ratio 5∶1 （mL/g）, extraction temperature 65℃and extraction time 40 min, ultrasonic wave power 200 W. For microwave-assisted extraction, the optimum conditions were 3∶1 （solvent-material ratio,mL/g）, 700 W （microwave wave power） and 5 min （radiation time）. It could find that the microwave-assisted extraction technology was the best technology for the preparing of anthocyanins from purple cabbage.
出处
《食品研究与开发》
CAS
北大核心
2015年第12期36-40,共5页
Food Research and Development
基金
厦门理工学院高层次人才项目(YKJ12015R)
关键词
花青素
提取工艺
紫甘蓝
anthocyanidins
extraction technologies
purple cabbage
