摘要
以紫番薯为原料,研究其原花青素的超声波辅助提取工艺条件。采用单因素实验和正交实验,探讨提取剂、提取次数、提取剂浓度、温度、料液比、pH等因素对紫番薯原花青素提取率的影响,并以吸光度作为提取率的评价指标,分析最佳提取条件。结果表明:最佳工艺条件为30%乙醇做提取剂,料液比为1:25,pH为6,超声波处理20 min,提取次数为2次,原花青素的提取率为7.442 mg/g。
Ultrasound-assisted extraction of the proanthocyanidins from the purple sweet potatos was investigated by examining the effects of solvents,extraction times,solvent concentration,temperature,solid-liquid ratio and pH on the proanthocyanidins yield using single factor method coupled with orthogonal assay design.Results showed the best extraction conditions is as follows,ethanol concentration of 30%,solid-liquid ratio of 1：25,pH6,extraction time is 20 min,extraction times as 2.Under such conditions,the yield of proan-thocyanidins was 7.442 mg/g.
出处
《食品科技》
CAS
北大核心
2011年第2期179-182,共4页
Food Science and Technology
基金
合肥医学院基金项目(2008F-356)
贵州省科技厅项目(黔科合J字[2009]2291号)
关键词
紫番薯
原花青素
超声波法
紫外分光光度法
purple sweet potato
proanthocyanidins
ultrasound-assisted extraction
UV spetrophotometry
