山葡萄花青素超高压提取工艺优化及其组分分析.PDFVIP

258 2017, Vol.38, No.10 食品科学 ※工艺技术 山葡萄花青素超高压提取工艺优化及其组分分析 杜月娇，贺 阳，文连奎* （吉林农业大学食品科学与工程学院，吉林长春 130118 ） 摘  要：以‘双红’山葡萄为原料采用超高压法提取花青素，通过响应面法优化提取工艺，并应用高效液相色谱法 分析‘双红’山葡萄水解液中花青素的种类及含量。结果表明：‘双红’山葡萄花青素最佳提取工艺参数为液料 / 8.5 1 mL/g 200 MPa 、保压时间2 min ，在此条件下，花青素得率最高为（0.304 ±0.007 ）g 100 g ，较 比 ∶ （ ）、压力 / 传统热浸提法（0.24 ±0.005 ）g 100 g提高了26.7%；‘双红’山葡萄花青素主要包括飞燕草素、矢车菊素、矮牵牛 / 素、芍药素、锦葵素，含量分别为51.03、19.30、13.54、3.00、99.91 mg 100 g 。高效液相色谱法分析花青素组分为 ‘双红’山葡萄色素的进一步开发利用提供理论依据。 关键词：山葡萄；花青素；超高压提取；组分分析 Vitis amurensis Optimization of Ultra-High Pressure Extraction of Anthocyanins from Rupr. and Analysis of Its Anthocyanin Composition * DU Yuejiao, HE Yang, WEN Liankui (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract: The fruits of Vitis amurensis cv. ‘Shuanghong’ were extracted using ultra-high pressure technique to obtain anthocyanins. The extraction process was optimized by response surface methodology. High performance liquid chromatography (HPLC) was applied to analyze the types and contents of anthocyanidins. The optimal extraction parameters that provided maximum yield of anthocyanins of (0.304 ±0.007) g/ 100 g were determined as follows: liquid/material ratio