| 摘要: |
| 以紫晶生菜为原料，柠檬酸水溶液为提取剂，分别研究了提取液浓度、浸提温度、固液比、浸提时间和浸提次数对花青素提取率的影响.在此基础上，采用三水平四因素安排实验，以520 nm为最大吸收波长，以吸光度为响应值，探讨浸提温度、浸提时间、提取液浓度和固液比对紫晶生菜花青素提取的影响，并对提取工艺进行优化.筛选出的最佳提取工艺条件为：提取剂质量浓度0.06 g/mL，浸提温度70℃，固液比1/70，浸提时间2 h，滤渣提取次数2次. |
| 关键词: 生菜 柠檬酸 提取 花青素 提取工艺 |
| DOI：10.3969/J.ISSN.1000-5137.2017.05.005 |
| 分类号:S636.2 |
| 基金项目:国家自然科学基金青年基金（31501754）；上海市协同创新中心项目（ZF1205）；上海植物种质资源工程技术研究中心项目（17DZ2252700） |
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| Optimization of technique for extracting anthocyanins from lettuce (Lactuca sativa) |
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Yu Zhengyu, Liang Guifeng, Zhou Longyu, Xu Chenxi, Wang Quanhua, Cai Xiaofeng
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Development Center of Plant Germplasm Resources, College of Life and Environmental Sciences, Shanghai Normal University, Shanghai 200234, China
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| Abstract: |
| We investigated the effects of extraction mass concentration,liquid-to-solid rate,temperature,and extraction time and frequency on the extraction rate of anthocyanin from purple lettuce by using citric acid solution as the extraction agent. Then,the orthogonal test of four factors and three levels were performed with the maximum absorption wavelength for 520 nm,and absorbance as response value. The effects of extraction temperature,extraction time,extract mass concentration and solid-liquid ratio on the extraction rate of anthocyanin were discussed through orthogonal test,and the optimum technique for extracting lettuce was obtained. The result showed the optimal extraction condition was as follows:citric acid mass concentration 0.06 g/mL,extraction temperature 70℃,ratio of material-liquid 1/70,extraction time 2 h,and extraction 2 times. |
| Key words: lettuce citric acid extraction anthocyanins extraction process |
