摘要
以桑椹为原料,酸性乙醇为提取剂,超声波辅助提取花青素。在单因素试验基础上,采用BoxBehnken设计研究超声时间、超声温度和乙醇体积分数对桑椹花青素提取率的影响。结果表明:最佳提取工艺条件为乙醇体积分数60%,柠檬酸调pH为2.0,料液比1∶10,超声时间35 min,超声温度53℃,加装冷凝回流管提取2次。在此工艺条件下进行提取,用pH示差法计算桑椹花青素含量约为259.50mg/100g。
Anthocyanin is extracted from mulberry fruit by acidic ethanol under the condition of ultrasonic assistance. On the basis of single factor test, a Box-Behnken Design is used to explore the effects of time, temperature and ethanol concentration on extraction rate of anthocyanins from mulberry fruit by ultrasonic-assisted extraction. The optimal extraction conditions are ethanol of 60%, pH of 2.0, solid-to-liquid ratio of 1 ： 10, ultrasonic time of 35 min, ultrasonic temperature of 53 ℃, and reflux extraction with condenser tube for 2 times. Under such extraction conditions, the anthocyanin content in mulberry fruit calculated by using pH-differential method is about 259.50 mg/100 g.
出处
《中国调味品》
CAS
北大核心
2016年第8期21-25,52,共6页
China Condiment
基金
贵州省教育厅项目(贵大(省)创字[2014]030)
贵州中烟科技项目(黔烟工技[2015]08)
关键词
桑椹
花青素
超声辅助提取
响应面法
mulberry fruit
anthocyanins
ultrasonic-assisted extraction
response surface method
