超声辅助酸性乙醇提取紫甘薯花青素的响应面法优化工艺

Optimization of the ultrasonic-assisted acid ethanol extraction process of anthocyanin from Ipomoea batatas (L.) Lam using response surface methodology

中文关键词:  紫甘薯  花青素  超声辅助提取  响应面

英文关键词:Ipomoea batatas (L.) Lam  anthocyanin  ultrasonic-assisted extraction  response surface

中文摘要:

      目的 利用超声辅助酸性乙醇法优化紫甘薯花青素的提取工艺。方法 通过响应面优化法, 以紫甘薯花青素含量为指标进行超声辅助提取,考察不同因素对紫甘薯花青素提取效果的影响, 比较优化的最佳提取工艺与不超声传统浸提方法的提取结果。结果 最佳提取工艺为: 提取液pH值为0.9, 超声温度为73 ℃, 超声功率为153 W, 液料比为27 (mL/g), 乙醇浓度为40%, 超声时间为40 min, 经验证试验最终得到紫甘薯花青素含量为(2.74±0.01) mg/g, 与预测值2.77 mg/g接近, 相对误差为1.08%, 传统浸提得到紫甘薯花青素含量为(1.46±0.01) mg/g。结论 在最佳工艺条件下, 超声辅助提取与传统方法相比, 紫甘薯花青素的提取量得到了提高。

英文摘要:

      Objective To optimize the extraction process of anthocyanins from Ipomoea batatas (L.) Lam by ultrasonic-assisted acid ethanol method. Methods Through response surface optimization method, the Ipomoea batatas (L.) Lam anthocyanin content was used as an index for ultrasonic-assisted extraction, and the influence of different factors on the extraction effect of Ipomoea batatas (L.) Lam anthocyanin was investigated. The results of the optimal extraction technology and non-ultrasonic traditional extraction method were compared. Results The optimum extraction conditions were as follows: pH of the extract solution was 0.9, the ultrasonic temperature was 73 ℃, the ultrasonic power was 153 W, the liquid-solid ratio was 27 (mL/g), the ethanol concentration was 40%, and the ultrasonic time was 40 min. The final anthocyanin content of Ipomoea batatas (L.) Lam was (2.74±0.01) mg/g, which was close to the predicted value of 2.77 mg/g, and the relative error was 1.08%. The anthocyanin content of Ipomoea batatas (L.) Lam obtained by traditional hot water extraction was (1.46±0.01) mg/g. Conclusion Compared with the traditional method, the extraction amount of anthocyanin from Ipomoea batatas (L.) Lam by the ultrasonic-assisted extraction was increased under the optimal technological conditions.