化学与生物工程
化學與生物工程
화학여생물공정
CHEMISTRY & BIOENGINEERING
2014年
12期
44-47
,共4页
王锋%杨腾达%李猷%杨巧芳%万端极
王鋒%楊騰達%李猷%楊巧芳%萬耑極
왕봉%양등체%리유%양교방%만단겁
新鲜紫薯%亚临界水提取%花色苷%色价
新鮮紫藷%亞臨界水提取%花色苷%色價
신선자서%아림계수제취%화색감%색개
fresh purple sweet potato%sub-critical water extraction%anthocyanins%color value
以花色苷提取率为考察指标，采用亚临界水提取新鲜紫薯中天然色素花色苷。通过单因素实验和正交实验确定最优提取条件为：提取温度115℃、提取时间13 min、液料比8∶1（mL∶g）、pH 值3.0，在此条件下，新鲜紫薯中花色苷的提取率最高可以达到0.139 mg·g－1，与水提法相比，提取时间缩短了近5倍，产品色价提高了6.2％。
以花色苷提取率為攷察指標，採用亞臨界水提取新鮮紫藷中天然色素花色苷。通過單因素實驗和正交實驗確定最優提取條件為：提取溫度115℃、提取時間13 min、液料比8∶1（mL∶g）、pH 值3.0，在此條件下，新鮮紫藷中花色苷的提取率最高可以達到0.139 mg·g－1，與水提法相比，提取時間縮短瞭近5倍，產品色價提高瞭6.2％。
이화색감제취솔위고찰지표，채용아림계수제취신선자서중천연색소화색감。통과단인소실험화정교실험학정최우제취조건위：제취온도115℃、제취시간13 min、액료비8∶1（mL∶g）、pH 치3.0，재차조건하，신선자서중화색감적제취솔최고가이체도0.139 mg·g－1，여수제법상비，제취시간축단료근5배，산품색개제고료6.2％。
Using extraction rate of anthocyanins as index,the natural pigment anthocyanins in fresh purple sweet potato was extracted by sub-critical water extraction method.Through the single factor experiment and the orthogonal experiment,the optimum extraction conditions were obtained as follows:extraction temperature of 115 ℃,extraction time of 13 min,liquid-material ratio of 8∶1(mL∶g),pH value of 3.0.Under above condi-tions,the extraction rate reached 0.139 mg·g-1 .Compared with water extraction method,the color value of anthocyanins extracted by sub-critical water extraction method increased by 6.2%,and the extraction time shorten by nearly five-fold.
