摘要
以黑米中的花青素提取率为考察指标,选取乙醇体积分数、盐酸体积分数、提取时间、提取温度为考察因素,通过响应面分析法优化提取工艺,可得花青素的最佳提取工艺为:乙醇体积分数为60%,盐酸体积分数为0.3%,提取时间为30 min,提取温度为48℃。在此工艺条件下,黑米花青素的提取率可达0.545 1%,接近预测值0.546 5%,相对误差为-0.26%,建立的二项式模型能有效指导黑米中花青素提取工艺。同时研究了不同温度、光照时间、氧化剂用量、pH值等因素对黑米中花青素稳定性的影响。结果表明,高温及氧化剂对花青素有明显的破坏作用,光照时间长会降低黑米花青素的稳定性,低pH利于花青素的保存。
Anthocyanins were extracted from black rice by acidified ethanol.The effects of ethanol volume fraction,hydrochloric acid volume fraction,extraction time and extraction temperature on the anthocyanins extraction rate were investigated by RSM.The optimal extraction conditions of anthocyanins were obtained as follows:ethanol volume fraction was 60%,hydrochloric acid volume fraction was 0.3%,extraction time was 30 min and extraction temperature was 48℃,the extraction rate of anthocyanins was up to 0.5451%under these conditions,it was close to the predicted value 0.5465%,and the relative error was-0.26%,the binomial model could effectively guide the extraction process of anthocyanins from black rice.The effects of temperature,illumination time,oxidant dosage and pH on the stability of black rice anthocyanins were also investigated,the results showed that high temperature and oxidant had obvious destructive effect on anthocyanins,long illumination time would reduce the stability of anthocyanins,low pH was conducive to the preservation of anthocyanins.
作者
吴春燕
蔡敏
翁艳英
徐英
文维维
梁文妮
Wu Chunyan;Cai Min;Weng Yanying;Xu Ying;Wen Weiwei;Liang Wenni(College of Chemistry and Biological Engineering,Guangxi Normal University for Nationalities,Chongzuo Guangxi 532200)
出处
《山西化工》
2023年第3期14-18,共5页
Shanxi Chemical Industry
基金
2020年度广西民族师范学院科学研究项目人才科研启动项目(2020FG002)
2020年度广西民族师范学院科学研究项目人才科研启动项目(2020FG004)。
关键词
黑米
花青素
响应面
稳定性
black rice
anthocyanins
response surface methodology
stability
