摘要
以原花青素为对照对紫薯中花青素的提取及含量进行了研究。首先对提取过程进行了单因素实验研究,然后在此基础上设计正交实验,利用正交实验设计表L16(45)优化了提取工艺。正交实验结果表明:当提取时间为20min,提取温度为60℃,15.0%的柠檬酸水溶液为提取剂,料液比为1:25(g:mL),经两次提取,紫薯中花青素的提取量较高,在此工艺参数条件下花青素提取量可达14.363mg·g-1。
The contents of anthocyanin were studied in the purple sweet potato by using pro-anthocyanidins as the standard. The effects of reaction parameters on the contents of anthocyanin were investigated by using on the single factor experiment. Based on the above results, the extraction process was optimized by using the orthogonal experimental design table L 16 (4 5 ). The experimental results showed that when the extraction time was 20 min, the extraction temperature was at 60 ℃, 15.0% citric acid aqueous solution was used as the solvent, the ratio of material to liquid was 1 : 25 (g : mL ), and the extraction time was twice, the anthocyanin extraction amount could reach as high as 14.363 mg·g -1 .
作者
冯亮
彭周羽
谭曾勇
杨艳
FENG Liang;PENG Zhou-yu;TAN Zeng-yong;YANG Yan(School of Chemistry & Environmental Engineering, Hubei Minzu University, Hubei Enshi 445000, China)
出处
《广州化工》
CAS
2019年第13期97-100,共4页
GuangZhou Chemical Industry
基金
湖北省自然科学基金项目(2018CFB650)
湖北民族大学大学生创新创业训练计划项目(201810517265,201810517241)
关键词
花青素
紫薯
提取
正交实验
anthocyanindins
purple sweet potato
extraction
orthogonal experimental design
