桑葚汁花青素提取工藝優(yōu)化

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DOI：10.3969/j.issn.1000-9973.2025.07.031

中圖分類(lèi)號(hào)：TS255.36 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0210-08

Optimization of Extraction Process of Anthocyanins from Mulberry Juice ZHAO Shu-tian1，XIONG Ling1，DING Bo1，LIN Ying1，WU Lang2， ZHANG Wen-xue1，3 * （1.College of Biomass Science and Engineering， Sichuan University，Chengdu 6loo65，China; 2.Panzhihua Sixi Agricultural Development Co.，Ltd.，Panzhihua 6l7ooo，China; 3.School of Liquor-Brewing Engineering，Sichuan University Jinjiang College，Meishan 62086o，China）

Abstract： In order to obtain mulberry anthocyanins，response surface method is used to optimize the processing technology of mulberry juice， and then the macroporous adsorption resin is used to adsorb anthocyanins in mulberry juice，so as to explore the effects of diffrent types of macroporous resins and different process parameters on the extraction of anthocyanins from mulberry juice. The results show that after response surface method optimization， the juice yield of mulberry juice is （75.01±0.37）% HPD60O macroporous resin is more suitable for extracting anthocyanins from mulberry juice. The best process parameters are static adsorption time of 6h ， the most suitable ethanol solution pH value of 3，concentration of 70% ; dynamic adsorption flow rate of 3mL/min ，which can continuously adsorb 22BV mulberry juice；using 8 BV desorbed solution can basically desorb the anthocyanins on the macroporous resin. Under the above conditions，the extraction rate of anthocyanins from mulberry juice is （49.30±1.23）% .It is feasible to use macroporous resin to adsorb anthocyanins from mulberry juice，which has provided a theoretical basis for the industrial use of anthocyanins.

eywords：mulberry；macroporous resin；anthocyanins；extraction

桑葚（Fructusmorispp.）是桑樹(shù)的成熟果穗[1]中國(guó)的桑葚品種豐富，尤其以云、貴、川三省的種類(lèi)最豐富，產(chǎn)量多[2]。（剩余11732字）