摘要
使用响应面法分析超声功率、乙醇浓度、料液比、提取时间对玫瑰茄花青素超声提取的影响,并对提取的花青素稳定性进行研究。以玫瑰茄花青素得率为响应值,通过响应面试验优化花青素超声提取条件。结果表明:对玫瑰茄花青素得率的影响从大到小依次为:超声功率、乙醇浓度、料液比、提取时间。最佳的提取方案为提取时间27 min、超声功率138 W、乙醇浓度68%、料液比1∶34(g/mL),优化试验花青素得率为(3.93±0.04)mg/g。稀释倍数越大、热处理温度越高花青素稳定性越差,玫瑰茄花青素在90℃、120 min条件下保留率减少量最大为42.05%。在pH3~7范围内,随着pH值增大花青素稳定性降低。
In order to develop an optimal extraction of anthocyanin from Hibiscus sabdariffa L.,response surface methodology was applied to study the effects of ultrasonic power,ethanol concentration,solid-liquid ratio and extraction time on yield of anthocyanin from Hibiscus sabdariffa L.. The thermal stability of anthocyanin was analyzed. The yield of anthocyanin was the index,and the extraction conditions of anthocyanin were optimized. The influences on yield of anthocyanin from Hibiscus sabdariffa L. were followed by ultrasonic power > ethanol concentration > solid-liquid ratio > extraction time. The best extraction technology of anthocyanin was as follows:extracting time 27 min,ultrasonic power 138 W,ethanol concentration 68 % and solid-liquid ratio 1 ∶ 34(g/mL). On the exaction condition,the yield of anthocyanin was(3.93±0.04) mg/g.When there were bigger of dilution ratio and higher of heat treatment temperature,the anthocyanin was not more stable. The rate on retention of anthocyanin from Hibiscus sabdariffa L. was reduced up to 42.05 % when the temperature was 90 ℃ and the heating time was 120 min. Within pH 3-7,the stability of anthocyanin was reduced with increasing of pH.
作者
石艳宾
SHI Yan-bin(Tianshi College,Tianjin 301700,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第10期167-172,共6页
Food Research and Development
关键词
玫瑰茄
花青素
提取
响应面
稳定性
Hibiscus sabdariffa L.
anthocyanin
extraction
response surface methodology
stability
