作　　者： ; ; ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品科学》 2012年第2期78-83,共6页

摘　　要： 以海南产紫参薯为原料,采用Box-Behnken中心组合试验设计优化紫参薯花青素的超声-微波协同萃取工艺。分别采用时间模式与恒温模式两种方法,在单因素试验基础上,以花青素提取率为响应值,采用三因素三水平的响应面分析法进行试验。结果表明:恒温模式时,在额定超声功率50W、料液比1:48(g/mL)、萃取时间283s、微波控制温度46℃工艺条件下,紫参薯提取率达79.38%,较时间模式下高10.63%,超声-微波协同萃取的总花青素质量浓度为48.42mg/L,即4.37mg/g。 Purple yam planted in Hainan province（Dioscoreaceae,Dioscorea alata Linn） was used as the raw material to explore the optimal extraction process parameters of anthocyanins by ultrasonic/microwave assisted extraction technology.The optimal extraction process conditions were explored through Box-Benhnken central composite design.The results showed that the optimal extraction process conditions at the fixed temperature mode were ultrasonic power of 50 W,ultrasonic frequency of 40 kHz,material-liquid ratio of 1：48（g/mL）,extraction time of 283 s and extraction temperature of 46 ℃.Under the optimal extraction conditions,the yield of anthocyanins was up to 79.38%,which revealed an enhancement by 10.63% compared with the fixed time mode.The total content of anthocyanins was 48.42 mg/L,namely 4.37 mg/g.

关 键 词： 紫参薯 花青素 超声 微波协同萃取 响应面优化

领　　域： [轻工技术与工程] [轻工技术与工程]