食品科学 ›› 2010, Vol. 31 ›› Issue (18): 192-195.doi: 10.7506/spkx1002-6630-201018044

• 工艺技术 • 上一篇    下一篇

微波辅助提取果桑花色苷的工艺研究

张朝红,古月华,房红娟,樊明涛,李巨秀*   

  1. 西北农林科技大学食品科学与工程学院
  • 收稿日期:2010-06-24 出版日期:2010-09-25 发布日期:2010-12-29
  • 通讯作者: 李巨秀 E-mail:juxiuli@msn.com
  • 基金资助:

    陕西省科技厅科技计划项目(2009K01-17)

Microwave-assisted Extraction of Total Anthocyanins from Mulberry Fruit

ZHANG Chao-hong,GU Yue-hua,FANG Hong-juan,FAN Ming-tao,LI Ju-xiu*   

  1. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
  • Received:2010-06-24 Online:2010-09-25 Published:2010-12-29
  • Contact: LI Ju-xiu* E-mail:juxiuli@msn.com

摘要:

以果桑为试验材料,以花色苷提取率为考察指标,采用pH 示差法测定总花色苷含量。通过单因素和正交试验,分析料液比、乙醇体积分数、pH 值、微波功率和提取时间对桑椹花色苷提取效果的影响,并优化微波辅助提取果桑花色苷工艺参数。结果表明:料液比1:20(g/mL)、乙醇体积分数70%、pH1、微波功率540W 和提取时间100s 为最佳工艺参数,果桑花色苷的提取率为2.89mg/g;各因素影响的主次顺序为料液比>微波功率>提取时间>乙醇体积分数,且4 个因素对花色苷提取率的影响都达到了显著水平。微波辅助提取果桑花色苷是一种简单可行、高效的提取方法。

关键词: 果桑, 花色苷, 微波辅助, 提取

Abstract:

Mulberry fruit (Morus Lhou Koidz.) is rich in anthocyanins, which are associated with many health benefits. In this work, we optimized the microwave-assisted extraction process of total anthocyanins from mulberry fruit. The effects of material/liquid ratio (g/mL), ethanol concentration, pH, microwave power and length of extraction time on the extraction of anthocyanins were examined. The quantification of total anthocyanins was carried out using pH differential method. Material/liquid ratio of 1:20, pH of 1, microwave power of 540 W and extraction duration of 100 s were found optimal, and the resultant yield of anthocyanins was 2.89 mg/g. Material/liquid ratio had the most important effect on the yield of anthocyanins, followed by microwave power, extraction duration and ethanol concentration, and all these four factors had significant effect on the yield of anthocyanins. This study reveals that microwave-assisted extraction is a simple, feasible and highly efficient method for extracting anthocyanins from mulberry fruit.

Key words: mulberry, anthocyanins, microwave assistance, extraction technology

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