The Research on the Optimization of Anthocyanin Extraction in Mulberry Wine Residue by Response Surface
In order to improve the extraction efficiency of anthocyanin in the mulberry wine residue, the opti-mization of anthocyanin extraction in the mulberry wine residue were studied by the response surface methodol-ogy (RSM).On the basis of one-factor test, six factors including solid-liquid ratio, extraction time, extraction temperature, ultrasonic power, enzyme quantity and pH value were screened. Afterwards, the enzyme quantity, extraction time and extraction temperature were optimized by response surface methodology. The optimum con-ditions of anthocyanin extraction mulberry wine residue were as follow:volume of enzyme 0.2%,the extraction temperature 64℃,the extraction duration 145 min. At this condition, the extraction yield of anthocyanin was 4.68 mg/g.
NETL
NSTL
万方数据
维普
