| 亚临界水法提取新鲜紫薯中花色苷 |
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| 引用本文： | 王锋,杨腾达,李猷,杨巧芳,万端极. 亚临界水法提取新鲜紫薯中花色苷[J]. 化学与生物工程, 2014, 0(12): 44-47 |
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| 作者姓名： | 王锋 杨腾达 李猷 杨巧芳 万端极 |
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| 作者单位： | 1. 湖北工业大学 膜技术研究所,湖北 武汉,430068
2. 湖北工业大学管理学院,湖北 武汉,430068 |
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| 摘 要： | 以花色苷提取率为考察指标,采用亚临界水提取新鲜紫薯中天然色素花色苷。通过单因素实验和正交实验确定最优提取条件为：提取温度115℃、提取时间13min、液料比8∶1（mL∶g）、pH值3.0,在此条件下,新鲜紫薯中花色苷的提取率最高可以达到0.139mg·g^-1,与水提法相比,提取时间缩短了近5倍,产品色价提高了6.2%。
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| 关 键 词： | 新鲜紫薯 亚临界水提取 花色苷 色价 |
Sub-Critical Water Extraction of Anthocyanins from Fresh Purple Sweet Potato |
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| WANG Feng,YANG Teng-da,LI You,YANG Qiao-fang,WAN Duan-ji. Sub-Critical Water Extraction of Anthocyanins from Fresh Purple Sweet Potato[J]. Chemistry & Bioengineering, 2014, 0(12): 44-47 |
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| Authors: | WANG Feng YANG Teng-da LI You YANG Qiao-fang WAN Duan-ji |
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| Affiliation: | WANG Feng;YANG Teng-da;LI You;YANG Qiao-fang;WAN Duan-ji;Membrane Technology Research Institute,Hubei University of Technology;School of Management,Hubei University of Technology; |
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| Abstract: | Using extraction rate of anthocyanins as index,the natural pigment anthocyanins in fresh purple sweet potato was extracted by sub-critical water extraction method.Through the single factor experiment and the orthogonal experiment,the optimum extraction conditions were obtained as follows：extraction temperature of 115 ℃,extraction time of 13 min,liquid-material ratio of 8∶1（mL∶g）,pH value of 3.0.Under above conditions,the extraction rate reached 0.139 mg·g^-1.Compared with water extraction method,the color value of anthocyanins extracted by sub-critical water extraction method increased by 6.2%,and the extraction time shorten by nearly five-fold. |
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| Keywords: | fresh purple sweet potato sub-critical water extraction anthocyanins color value |
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