超声波辅助提取草莓花色苷的研究

以鲜草莓为原料，探究超声波作用时间、料液比、提取液浓度、功率对提取草莓花色苷效果的影响。根据单因素试验结果，设计正交试验，确定草莓花色苷提取的最佳条件。结果表明，对超声辅助提取草莓花色苷的影响从大到小为：提取液浓度＞料液比＞超声波作用时间＞超声波功率。超声波辅助提取草莓花色苷的最佳工艺条件为：超声波作用时间30 min，料液比1：15，提取液浓度60%，超声波功率300 W。在该最佳工艺条件下，提取液的草莓花色苷的含量为33.247 mg/100 g，比不用超声波辅助的溶剂提取提高了1.3倍。

Ultrasonic Assisted Extraction of Anthocyanins from Strawberry

This study aimed to explore the main factors influencing the extraction of anthocyanins from strawberry, such as solid-liquid ratio, concentration of solvent, duration of ultrasonic treatment and ultrasonic power. According to the results of sin-gle factor test, an orthogonal experiment was designed to determine the optimum extraction conditions. The effects of the four factors on anthocyanins extraction from strawberry were listed here in an decreasing order： ethanol concentration 〉 solid-liq-uid ratio〉duration of ultrasonic treatment〉ultrasonic power. And the optimal condi-tions of ultrasonic extraction of anthocyanins from strawberry were： ultrasonic treat-ment of 30 min, solid-liquid ratio of 1：15, ethanol concentration of 60% and ultra-sonic power of 300 W. Under such conditions, the content of extracted antho-cyanins was 33.247 mg/100g, which was 1.3 folds higher than that by extraction without ultrasonic treatment.