超声波辅助法对紫甘薯花色苷提取效果的研究

摘要

试验以紫甘薯为原料，运用超声波辅助提取法提取花色苷，采用响应面试验设计研究提取温度、时间、功率等复合因素对花色苷提取效果的影响，确定了最佳提取工艺参数。结果表明：曲面回归方程与实验结果拟合性好，温度对于花色苷含量的影响较大，最佳提取工艺参数为提取温度61℃，提取时间7 min，提取功率1000 W。%In this experiment,the anthocyanins of purple sweet potato are extracted by ultrasonic-assisted solvent extraction method.The effects of compound factors including extraction temperature, extraction time and extraction power on the extraction of anthocyanins from purple sweet potato are investigated through response surface methodology (RSM).The results indicate that temperature has a great impact of the content of anthocyanins,and regression equation fits well with the experimental data.The optimum conditions are extraction temperature of 61 ℃,extraction time of 7 min and extraction power of 1000 W.