[1]陈芬.紫薯花青素提取工艺的研究[J].武汉职业技术学院学报,2015,(05):97-100.
CHEN Fen.Research on the Extraction Condition of the Anthocyanin of the Purple Potato[J].Journal of Wuhan Polytechnic,2015,(05):97-100.
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紫薯花青素提取工艺的研究(
)
《武汉职业技术学院学报》[ISSN:1006-6977/CN:61-1281/TN]
- 卷:
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- 期数:
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2015年05期
- 页码:
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97-100
- 栏目:
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- 出版日期:
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2015-10-30
文章信息/Info
- Title:
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Research on the Extraction Condition of the Anthocyanin of the Purple Potato
- 文章编号:
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1671-931X（2015）05-0097-04
- 作者:
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陈芬
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武汉职业技术学院 生物工程学院，湖北 武汉 430074
- Author(s):
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CHEN Fen
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Biology Engineering Department, Wuhan Polytechnic, Wuhan 430074, China
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- 关键词:
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紫薯; 花青素; 提取工艺
- Keywords:
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purple potato; anthocyanin; extraction condition
- 分类号:
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TQ914.1
- 文献标志码:
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A
- 摘要:
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采用盐酸-乙醇混合液为溶剂，研究了紫薯中花青素的提取工艺。经单因素实验和L9（34）正交实验（提取剂的酸醇比、料液比、提取温度、提取时间），得到最佳提取工艺参数为：浓度为1.0mol/L的HCl和体积分数95%的乙醇的混合液为溶剂，酸醇比为7∶3，提取料液比为1∶15，提取温度为60℃，提取时间为60 min。依此工艺，紫薯花青素的提取最佳得率为51.38mg/100g鲜重。
- Abstract:
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With mixing hydrochloric acid and ethanol as solvent，the experiment study the extraction condition of the anthocyanins of the purple potato. By single factor selecting experiment and L9（34） orthogonal design（ extracting agent ratio of acid to alcohol，solid-liquid ratio，and extraction temperature，extraction time），the optimal experiment parameters of the anthocyanins of the purple potato is established．It consists of： solvent is the mixing of the concentration of 1.0mol/L HCl and the volume fraction of 95% ethanol，extracting agent hydrochloric acid to ethanol ratio is 7：3，material to liquid ratio is 1：15（g/ml），extracting temperature is 60 ℃，extraction time is 60 min. Under the process，the extraction yield of the anthocyanins of the purple potato is 51.38mg/100g fresh weight.
备注/Memo
- 备注/Memo:
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收稿日期：2015-10-12
作者简介：陈芬（1966-），女，湖北崇阳人，硕士，武汉职业技术学：副教授，研究方向：生物化学与技术、生物分离与纯化技术。
更新日期/Last Update:
2015-10-30