响应面法优化紫薯花色苷超声波辅助提取工艺及其稳定性研究.pdfVIP

FOOD SCIENCE AND TECHNOLOGY 2015 40 07 ( 330047) DOI:10.13684/j.cnki.spkj.2015.07.047 Response surface methodology for optimization of ultrasonic wave- assisted extraction and the stability of anthocyanins from purple potato Acidifi ed ethanol and the ultrasound assistance methods were used to extract the anthocyanins of purple potato. On the basis of single factor, the optimal extraction conditions were studied by the response surface methodology (RSM). the result shows that the optimal extraction processing parameters are: ultrasonic wave power 270 W, ultrasonic wave time 40 min, fixed ethanol concentration 64% and solvent/sample ratio 29:1 mL/g. The anthocyanin contents of purple potato was 0.356 mg/g under the optimal condition. Besides, the result of stability study makes it clears that anthocyanins on purple potato cannot resist high temperature, and it is unstable under the environment with light, alkalinity and ascorbic acid, while, it has high stability under glucose solution. purple potato; response surface methodology; ultrasonic extraction; stability; anthocyanins