超声-微波协同萃取紫参薯花青素工艺

以海南产紫参薯为原料，采用Box-Behnken中心组合试验设计优化紫参薯花青素的超声-微波协同萃取工艺。分别采用时间模式与恒温模式两种方法，在单因素试验基础上，以花青素提取率为响应值，采用三因素三水平的响应面分析法进行试验。结果表明：恒温模式时，在额定超声功率50W、料液比1:48(g/mL)、萃取时间283s、微波控制温度46℃工艺条件下，紫参薯提取率达79.38%，较时间模式下高10.63%，超声-微波协同萃取的总花青素质量浓度为48.42mg/L，即4.37mg/g。

Ultrasonic/Microwave-Assisted Extraction (UMAE) of Anthocyanins From Purple Yam

Purple yam planted in Hainan province(Dioscoreaceae,Dioscorea alata Linn) was used as the raw material to explore the optimal extraction process parameters of anthocyanins by ultrasonic/microwave assisted extraction technology.The optimal extraction process conditions were explored through Box-Benhnken central composite design.The results showed that the optimal extraction process conditions at the fixed temperature mode were ultrasonic power of 50 W,ultrasonic frequency of 40 kHz,material-liquid ratio of 1:48(g/mL),extraction time of 283 s and extraction temperature of 46 ℃.Under the optimal extraction conditions,the yield of anthocyanins was up to 79.38%,which revealed an enhancement by 10.63% compared with the fixed time mode.The total content of anthocyanins was 48.42 mg/L,namely 4.37 mg/g.