食品科学2012，Vol.33Issue(2)：78-83,6.
超声-微波协同萃取紫参薯花青素工艺
Ultrasonic/Microwave-Assisted Extraction （UMAE） of Anthocyanins From Purple Yam
摘要
Abstract
Purple yam planted in Hainan province（Dioscoreaceae,Dioscorea alata Linn） was used as the raw material to explore the optimal extraction process parameters of anthocyanins by ultrasonic/microwave assisted extraction technology.The optimal extraction process conditions were explored through Box-Benhnken central composite design.The results showed that the optimal extraction process conditions at the fixed temperature mode were ultrasonic power of 50 W,ultrasonic frequency of 40 kHz,material-liquid ratio of 1：48（g/mL）,extraction time of 283 s and extraction temperature of 46 ℃.Under the optimal extraction conditions,the yield of anthocyanins was up to 79.38%,which revealed an enhancement by 10.63% compared with the fixed time mode.The total content of anthocyanins was 48.42 mg/L,namely 4.37 mg/g.关键词
紫参薯/花青素/超声-微波协同萃取/响应面优化Key words
purple yam/anthocyanins/ultrasonic/microwave-assisted extraction（UMAE）/response method分类
轻工纺织引用本文复制引用
裴志胜,张海德,袁腊梅,辛晓晨,盛灵芝..超声-微波协同萃取紫参薯花青素工艺[J].食品科学,2012,33(2):78-83,6.基金项目
教育部高等学校博士学科点专项科研基金项目 （）
农业部热带作物种质资源保护专项 （）
海南大学211工程建设创新人才培养项目 （）
