摘要
以仙人掌果为原料,采用溶剂提取法提取仙人掌果中花色苷。结果表明:以吸光值为指标,通过单因素试验分别考察提取温度、提取时间和溶剂体积分数三个因素对仙人掌果中花色苷提取率的影响,在此基础上采用响应面试验设计对仙人掌果花色苷提取的工艺参数进行优化,确定最佳工艺条件为:提取温度55℃、提取时间70 min、溶剂体积分数51%,在此条件下提取率可达到296.7 mg/100 g。
Cactus fruit was extract by solvent extraction method.The effects of extraction temperature,extraction time and solvent volume fraction on the extraction rate of anthocyanins in cactus fruit were investigated by single factor test.Based on it,conditions of extraction were optimized by response surface design.The optimum extraction conditions were as follows:extraction temperature of 55℃,extraction time of 70 min,solvent volume fraction of 51%.Under this condition,the extraction rate could reach 296.7 mg/100 g.
作者
吉雪慧
张筠
刘术明
窦迎港
JI Xue-hui;ZHANG Yun;LIU Shu-ming;DOU Ying-gang(East University of Heilongjiang,Harbin 150066,Heilongjiang,China;Heilongjiang Beingmate Dairy Co.,Ltd.,Anda 151400,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第18期77-82,共6页
Food Research and Development
关键词
仙人掌果
花色苷
提取
响应面法
工艺
cactus fruit
anthocyanins
extract
response surface method
process
