摘要
采用酸化乙醇法提取红树莓中的花色苷,通过单因素实验研究了乙醇浓度、酸化乙醇溶液、浸提温度、浸提时间、料液比和浸提次数对花色苷浸提量的影响。通过正交实验得到红树莓中花色苷的最佳提取工艺,即红树莓浆用80%乙醇(含3%的乙酸)溶液以1∶15的料液比在60℃下浸提1h,浸提2次,在此条件下提取得到的花色苷含量为0.726mg/g鲜果。
Anthocyanins were extracted from raspberry in the acidified alcohol extraction method. The effects of six factors on the extraction,including alcohol concentration,acidified alcohol solution,temperature,time,solid/solvent ratio and times were studied by single factor test. Through the orthogonal experimental,the optimum extraction conditions were as follows：alcohol concentration 80%（3% acetate） ,extracting temperature 60 ℃,solid/liquid ratio 1∶15,extracting time 1 h,and extracting times 2. Under these conditions,the raspberry anthocyanin yield reached 0.726 mg per gram of fresh fruit.
出处
《食品科技》
CAS
北大核心
2011年第3期200-202,205,共4页
Food Science and Technology
基金
青岛农业大学高校层次人才启动基金项目(630630)
关键词
红树莓
花色苷
提取
raspberry
anthocyanins
extraction
