加压溶剂法提取紫色马铃薯中花色苷的工艺优化

以紫色马铃薯粉为原料,使用加压溶剂提取的方法萃取紫色马铃薯中的花色苷。探讨提取时间、提取温度、料液比和提取剂的浓度对花色苷提取率的影响,并通过响应面法确定了最佳提取工艺参数为乙醇浓度为77%,提取温度为67℃,提取时间为25 min,料液比为1∶58,在最优条件下的花色苷提取量为200.13 mg/100 g。超声波辅助提取法提取紫色马铃薯中的花色苷,其最佳工艺条件下提取花色苷量为139.30 mg/100 g,加压溶剂法提取量高于超声波辅助提取法。 

Optimization extraction of total anthocyanidins from purple potatoes by pressure solvent method

Anthocyanin was extracted by pressure solvent method from purple potato powder. The effects of extraction time,extraction temperature,solid-liquid ratio and extraction solvent's concentrations on the extraction yield were investigated,the parameters of extraction process were optimized through response surface methodology(RSM) and ethanol concentration was 77%,extraction temperature was 67 ℃,extraction time was 25 min,solid-liquid ratio was 1∶58,anthocyanins extraction content was 200.13 mg/100 g. Using the optimum conditions of ultrasonic assisted extraction method,the amount of anthocyanins extraction content from the purple potatoes was 139.30 mg/100 g. The extraction yield of pressure solvent extraction was much higher than the ultrasonic assisted extraction.