“黑美人”马铃薯中原花青素的提取工艺优化

摘要

Proanthocyanidins were extracted from “Heimeiren” potatoes by ultrasonic method.The effects of four factors on the extraction, including material/solvent ratio, alcohol concentration, ultrasonic temperature and ultrasonic times, were studied by single factor test.Based on the single factor experiment, the effects of material/solvent ratio, alcohol volume fraction, ultrasonic temperature and ultrasonic times were optimized by L9(34 ) orthogonal experiment.The optimal parameters were determined that the concentration of ethanol was 75%, the ratio of “Heimeiren” potatoes to ethanol was 1:9(m/V), leaching temperature was 60℃, time was 40 min, and the extraction ratio was 69.90 mg/g, RSD=1.04%.%采用超声波法提取“黑美人”马铃薯中的原花青素。通过单因素试验研究了乙醇体积分数、料液比、超声温度和超声时间对提取效果的影响。在此基础上，选择乙醇体积分数、料液比、超声温度和超声时间进行L9（34）正交试验，得出“黑美人”马铃薯中的原花青素的最佳提取工艺参数：乙醇体积分数75％，料液比1砄9（m砄V），超声温度60℃，超声时间40 min。在此工艺条件下的提取量达到69.90 mg／g，并且重复性良好， RSD＝1.04％。