柠檬酸—乙醇法提取紫甘薯花青素工艺优化.docVIP

柠檬酸—乙醇法提取紫甘薯花青素工艺优化 　　摘要：以紫甘薯（Ipomoes batats L.）为原料，采用柠檬酸—乙醇法提取花青素，通过单因素及正交试验探讨了提取剂中柠檬酸与乙醇体积比、柠檬酸浓度、液料比、提取温度和提取时间等因素对花青素提取效果的影响，优化提取工艺。结果表明，各因素对紫薯花青素提取的影响由大到小依次为液料比、柠檬酸浓度、提取温度、提取时间，优化的提取工艺条件为柠檬酸与乙醇体积比10∶1、柠檬酸浓度70 g/L、提取温度70 ℃，提取时间2.0 h，液料比20∶1（V∶m，mL/g）。 　　关键词：紫甘薯（Ipomoes batats L.）；花青素；提取；柠檬酸—乙醇法 　　中图分类号：S531；Q946.83+6 文献标识码：A 文章编号：0439-8114（2012）23-5448-04 　　Optimization of Extraction Technology of Anthocanin from Purple Sweet Potato by Citric Acid-Ethanol Method 　　FAN Ting1，HE Jian-jun2，CHEN Xue-ling2，GUAN Jian2，MEI Xin2 　　（1.Chutian College， Huazhong Agricultural University， Wuhan 430205， China； 2.Agro-Processing Sub-Centers of Hubei Innovation Center of Agricultural Science/Institute for Farm Products Processing and Nuclear-Agricultural Technology， Hubei Academy of Agricultural Sciences， Wuhan 430064， China） 　　Abstract： Using purple sweet potato（Ipomoes batats L.） as material， anthocyanin was extracted by citric acid-ethanol method. Single factor tests and orthogonal design were conducted to study the effects of volume ratio of citric acid to ethanol， citric acid concentration， liquid to solid ratio， extraction temperature and extraction time on yield of anthocyanin so as to optimize the extraction technology. The results indicated that the effect of factors on extraction yield of anthocyanin ranking from largest to smallest were liquid to solid ratio， citric acid concentration， extraction temperature， extraction time. The optimal anthocyanin extraction technology of citric acid-ethanol method from purple sweet potato was the volume ratio of citric acid and ethanol， 10∶1； citric acid concentration， 70 g/L； extraction temperature， 70 ℃； extraction time， 2.0 h； ratio of liquid to solid， 20∶1（V∶m，mL/g）. 　　Key words： purple sweet potato（Ipomoes batats L.）； anthocyanin； extraction； citric acid-ethanol method 　　甘薯（Ipomoes batats L.）属旋花科一年生或两年生蔓生草本植???。紫甘薯肉质块根呈紫红色，是甘薯的特有品种，除具有普通甘薯的营养成分外还含有丰富的花青素。花青素又称花色素，是一类广泛存在于植物中的水溶性天然色素，属类黄酮化合物。自然条件下花青素主要以糖苷形式存在，常与一个或多个葡萄糖、鼠李糖、半