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70g/L、提取温度70℃,提取时间2.0h,液料比20∶1(V∶m,mL/g).%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, 70g/L; extraction temperature, 70℃; extraction time, 2.0 h; ratio of liquid to solid, 20:1(V:m,mL/g).
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