以“紫罗兰”紫薯为试材,采用正交实验方法,研究了热浸提过程中温度、提取剂比例、料液比和提取时间对紫薯中花青素提取率的影响。结果表明:温度是对花青素提取效果影响最大的因素,最佳的提取条件是温度55℃,提取剂为95%乙醇和0.1%HCl溶液比例50∶50,料液比1∶2g/mL,提取时间4.5h。 The effects of temperature, ratio of extractant, ratio of solid to liquid and extraction time on the extraction rate of anthocyanin from purple sweet potato were studied by orthogonal experiment with “Violet ” purple sweet potato as test material. The results showed that temperature was the most important factor for the extraction of anthocyanins. The optimal extraction conditions were as follows: the temperature was 55 ℃, the proportion of extractant was 50:50 with 95% ethanol and 0.1% HCl, the ratio of material to liquid was 1: 2g / mL , Extraction time 4.5h.