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目的:优选“天仙红”桃果肉中花青素的提取工艺。方法:以花青素提取量为指标,在单因素试验基础上,通过正交试验考察料液比、提取液pH、乙醇体积分数、提取时间对花青素提取工艺的影响。采用HPLC测定花青素含量,色谱条件为流动相4%磷酸-乙腈(85∶15,pH 2.0),检测波长520 nm。结果:各因素对花青素提取量的影响顺序为提取液pH>料液比>乙醇体积分数>提取时间。最佳提取工艺为加10倍量20%乙醇溶液(pH 2.5)于40℃提取3 h;花青素提取量达55.8μg·g-1。结论:优选的提取工艺简单可行,为“天仙红”桃的开发利用提供实验依据。
Objective: To optimize the extraction process of anthocyanins in peach pulp of “Tian Xian Hong ”. Methods: Based on the single factor test, the extraction rate of anthocyanins was used as an index to investigate the effects of the ratio of liquid to liquid, the pH value of the extract, the volume fraction of ethanol, and the extraction time on the extraction of anthocyanin. The content of anthocyanin was determined by HPLC. The mobile phase consisted of 4% phosphoric acid-acetonitrile (85:15, pH 2.0) and the detection wavelength was 520 nm. Results: The order of the factors influencing anthocyanin extraction was the pH of the extract, the ratio of ethanol to ethanol, the time of extraction, and the extraction time. The best extraction process was adding 10 times the amount of 20% ethanol solution (pH 2.5) at 40 ℃ for 3 h; anthocyanin extraction amount of 55.8 μg · g-1. Conclusion: The optimal extraction process is simple and feasible, which provides experimental basis for the development and utilization of peach.