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超声波提取紫薯花青素的研究
Ultrasonic-assisted Extraction of Anthocyanins from ‘Violet’ Purple Sweet Potato
【摘要】 以"紫罗兰"紫薯作为试验材料,通过正交试验,研究了超声功率、提取温度、超声时间和料液比(g/ml)对紫薯中花青素提取率的影响,优化研究了紫薯中花青素的工艺条件.结果显示,温度对紫薯花青素的超声波提取影响甚小,而其他三个因素与紫薯花青素的超声波提取都有关联.正交试验结果表明,料液比(g/ml)是对提取率影响最大的因素.超声波提取紫薯花青素的最佳工艺条件是料液比(g/ml)为7:10(m:v),超声时间为3min,超声功率为400W.
【Abstract】 Taking‘Violet’purple sweet potato as test materials,the effect of ultrasonic power,temperature,ultrasonic time and the ratio of raw material to liquid(g/ml)on extraction of anthocyanins from‘Violet’purple sweet potato were studied by orthogonal test. The results showed that temperature was irrelevant to the extraction while the other three factors were relevant to extraction of anthocyanins from‘Violet’purple sweet potato by single factor test. Orthogonal test results showed that the ratio of raw material to liquid(g/ml)was the most relevant factor. The optimum parameters were that the ratio of raw material to liquid(g/ml),ultrasonic time and power was 7:10(m:v),3 minutes and 400 W,respectively.
【Key words】 ‘Violet’ purple sweet potato; anthocyanins; ultrasonic; orthogonal experiment;
- 【文献出处】 惠州学院学报 ,Journal of Huizhou University , 编辑部邮箱 ,2016年06期
- 【分类号】R284.2
- 【被引频次】2
- 【下载频次】369