超声波辅助提取草莓花色苷的研究 |
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引用本文: | 孙建霞,;翟熙,;张振华,;邱瑞霞,;欧仕益,;白卫滨. 超声波辅助提取草莓花色苷的研究[J]. 农业科学与技术, 2014, 0(8): 1403-1406 |
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作者姓名: | 孙建霞, 翟熙, 张振华, 邱瑞霞, 欧仕益, 白卫滨 |
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作者单位: | [1]广东工业大学轻工化工学院,广东广州510090; [2]山东农业工程学院,山东济南250100; [3]暨南大学食品科学与工程系,广东广州510632 |
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基金项目: | 国家自然科学基金(31201402);山东省优秀中青年科学家科研奖励基金(BS2011NY016). |
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摘 要: | 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。
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关 键 词: | 超声波 提取 草莓 花色苷 |
Ultrasonic Assisted Extraction of Anthocyanins from Strawberry |
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Affiliation: | Jianxia SUN, Xi ZHAI, Zhenhua ZHANG, Ruixia QIU, Shiyi OU, Weibin BAI(1. Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China; 2. Shandong Agriculture and Engineering University, Jinan 250100, China; 3. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China) |
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Abstract: | 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. |
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Keywords: | Ultrasonic Extraction Strawberry Anthocyanin |
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