摘要
采用超声波法提取刺五加果中花青素,研究了乙醇体积分数,超声功率,提取时间,液料比和温度对提取效果的影响,并通过正交试验得出最佳工艺条件为:75℃,45%乙醇溶液,超声功率440 W,超声65 min,液料比40︰1(mL/g),得到的花青素含量为935.14μg/g。经过3次提取,花青素提取率达到95.83%。
Anthocyanin from Acanthopanax fruit was extracted by ultrasonic wave. Optimum extraction technology was studied through changing concentration of ethanol, time, liqnid-solid ratio, ultrasonic power and temperature. Orthogonal experiment showed that the optimum extraction conditions were as following： 75 ℃, 45% ethanol, ultrasonic power was 400 W, time was 65 min, liquid-solid ratio was 40 ： 1（mL/g）. The content of anthocyanin was 935.14 μg/g. After 3 times extracting, the yield of anthocyanin reached 95.83%.
出处
《食品工业》
北大核心
2014年第8期29-32,共4页
The Food Industry
关键词
超声波
刺五加果花青素
提取
ultrasonic wave
anthocyanin from Acanthopanax fruit
extraction
