超声波辅助提取桑椹酒糟中花青素的研究 study on the extraction of mulberry anthocyanins extraction assisted with ultrasonic assistance.pdfVIP

超声波辅助提取桑椹酒糟中花青素的研究 左勇，李杨，谢晖，祁峰，刘利平 (四川理工学院生物工程学院，自贡643000) 摘要：以桑椹酒糟为原料，乙醇溶液为提取剂，在超声波辅助条件下提取花青素。以花青素提取量为 评价指标，探讨了超声时间、超声温度、超声功率、固液比和提取剂中乙醇浓度五个因素对花青素提取量的 影响。在单因素试验基础上，采用Plackett—Burman(PB)和Box—BenhnkenDesign(BBD)设计法，对影响 色素提取量的5个因素进行了分析和研究。结果表明：影响色素提取量的关键因素为固液比、提取剂中乙醇 2．392mg／g。 关键词：超声波；桑椹酒糟；花青素；Plackett—Burman设计；响应面法 中图分类号：TS261．9文献标识码：A 文章编号：1006—2513(2012)06—0115—07 ontheextractionof Study mulberryanthocyanins extractionassistedwithultrasonicassistance ZUO Hui，QI Yong，LIYang，XIE Feng，LIULi-Pi呜 ofScienceand (Dept．ofBioengineering，SichuanUniversity 643000) Engineering，Zigong wasextractedfrom winelees ethanolsolutionunderultrasonicassistance． Abstract：Anthoeyaninbymulberry byand Theeffectsofextraction ratioandethanolconcentra- time，extractiontemperature，extractionpower，solid—to—liquid on tionweIestudied factor thebasisofsingle—factor theoffive bysingle experiments．On tests．experimentsresearches were thePB andtheBBD resultsshowed factors the of conducted yield by affecting anthocyanins design design．The thatthe ratio．ethanolconcentrationandextractiontimewerefoundtobethemost factom． solid—to—liquid important wereas asextraction time Andthe extractionconditionsfollows：0．