CAJ | 학술논문

超声波技术是用于天然产物有效成分提取的一种非常有效的方法。本试验中以紫甘薯为研究对象，利用该技术对影响花青素提取的影响因素提取剂比例、提取温度、提取时间和料液比进行单因素试验，在此基础上，根据Box-Behnken的中心组合实验设计原理，采用三因素三水平的响应面分析法，以吸光度为响应值，研究上述几个因素对花青素的影响并对提取工艺进行优化，确定最佳工艺参数是：提取温度49℃，提取时间15 min，料液比1∶41（g/mL），在此条件下紫甘薯花色苷吸光度达到1.45。
초성파기술시용우천연산물유효성분제취적일충비상유효적방법。본시험중이자감서위연구대상，이용해기술대영향화청소제취적영향인소제취제비례、제취온도、제취시간화료액비진행단인소시험，재차기출상，근거Box-Behnken적중심조합실험설계원리，채용삼인소삼수평적향응면분석법，이흡광도위향응치，연구상술궤개인소대화청소적영향병대제취공예진행우화，학정최가공예삼수시：제취온도49℃，제취시간15 min，료액비1∶41（g/mL），재차조건하자감서화색감흡광도체도1.45。
Ultrasound technology is a very useful way which is used to extract active ingredients from natural product. In this experiment, some factors affecting the ratio of extraction of proanthocyanidins such as extraction solvent ratio, extraction temperature, extraction time and ratio of material to liquid are studied respectively by ultrasound technology based on purple sweet potatos. The preparation process of anthocyanins from purple sweet potato was optimized according to Box-Behnken central composition design principle on foundation of single factor experiment, the method of response surface methodology (RSM) with 3 factors and 3 levels combined with Design-Expert data analysis software was adopted with the extraction yield of anthocyanins from purple sweet potato as the absorbance. The effect of several factors above on the efficiency of extraction of anthocyanins from purple sweet potato were studied in this paper. According to the above results , the optimum preparation conditions were obtained as follows:extraction temperature 49℃, extraction time 15 min ,ratio of material to liquid 1∶41 (g/mL). Under these conditions, the absorbance of anthocyanins from purple sweet potato reached 1.45.