张卫波，杨豆，樊华

（陕西理工大学化学与环境科学学院，陕西  汉中  723001）

摘要：以紫薯为原料，优化研究超声波辅助下提取紫薯中花青素的工艺条件。实验通过研究提取剂中乙醇体积分数，超声波提取温度，提取时间和料液比4 个因素，对紫薯花青素超声波辅助提取工艺进行相应优化，得出最佳的提取工艺条件为提取剂中乙醇体积分数为80%，超声温度为30℃，超声时间为10min，紫薯与提取剂的料液比为1∶25（g/mL）。在此实验条件下，得到的吸光度最大值为0.72046。

关键词：花青素；超声波提取；紫外分光光度法

Optimized Research on the Extracted Technology of Anthocyanin fromPurple Sweet Potato by Ultrasonic

ZHANG Wei-bo，YANG Dou，FAN Hua

（College of Chemical ＆ Environment Science，Shaanxi Sci-tech University，Hanzhong 723001，China）

Abstract: In this experiment，purple potato as the research material，extraction of anthocyanins from purple sweet potatoby ultrasonic assisted ethanol extraction is studied. Through the experiment for ethanol volume fraction，ultrasonicextraction temperature，extraction time and solid-liquid ratio，purple sweet potato anthocyanin extraction technology wasoptimized. The optimal extraction conditions are: ethanol volume fraction was 80%；ultrasonic temperature is 30 DEG C；the ultrasonic time was 10min；the liquid in purple sweet potato and extraction agent is 1∶25 (g/mL). Under the aboveexperimental conditions，the maximumabsorbance is 0.72046.

Key words: anthocyanin；ultrasonic extraction；UV spectrophotometry

(2017年第20卷第1期）