Optimization of technique for extracting anthocyanins from lettuce (Lactuca sativa)
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.
lettucecitric acidextractionanthocyaninsextraction process
NETL
NSTL
万方数据
维普
