乌蔹莓花色苷的提取工艺及稳定性研究

Study on the extraction technology and stability of anthocyanin from cayratica jeponicae

摘要: 优化了乌蔹莓花色苷提取最佳工艺。通过单因素实验考察了乙醇浓度、提取温度、提取时间、料液比对提取花色苷的影响,在单因素实验的基础上,通过正交实验确定最佳工艺条件为40%的乙醇溶液,1:30的料液比,提取温度70℃,提取时间120min,在此条件下乌蔹莓花色苷的提取量为0.397mg/g。本实验为合理开发乌蔹莓提供了科学依据。

Abstract: The optimal extraction technology of anthocyanin from Cayratica jeponicae was studied.The single factors such as the ethanol concentration, the extracting temperature, and time and the ratio of material/liquid were evaluated, based on which, the orthogonal array experimental results were analyzed.Ethanol concentration of 40%, material/liquid ratio of 1:30, the extraction temperature of 70℃, extraction duration of 120min were found optimal.Under the optimal conditions the extract obtained was 0.397mg/g.The scientific basis for the rational development of C.jeponicae was provided.