提取剂对紫薯花青素提取效果的影响及pH响应

花青素，是一种天然水溶性色素，因其对环境友好、安全无毒，且对pH变化敏感的特点，在智 能包装领域展现了独特的研究价值。以紫薯为原料，通过保持提取剂的总体积不变，改变提取剂中冰醋 酸和无水乙醇的体积比的方法，研究了提取剂中不同冰醋酸和无水乙醇的体积比对花青素提取效果的影 响，并分析了不同pH值下花青素溶液的显色反应。结果表明，不同配比的提取剂对紫薯中提取花青素有 较大影响。在冰醋酸和无水乙醇体积一定的条件下，通过紫外-可见吸收光谱、pH示差法等分析发现，冰 醋酸和无水乙醇的体积比为1:1时提取的花青素含量最高，显色效果明显。

Effect of Extractants on Anthocyanin Extraction from Purple Potato and Relevant pH Response

Anthocyanin, a natural water-soluble pigment, has shown its unique research value in the field of intelligent packaging as it is environmentally friendly, safe and non- toxic, and sensitive to pH changes. With purple potato as the raw material, by keeping the total volume of the extractant unchanged and changing the volume ratio of glacial acetic acid and anhydrous ethanol in the extractant, the effect of the volume ratio of different glacial acetic acid and anhydrous ethanol in the extractant on the anthocyanin extraction effect was studied, and the color reactions of anthocyanin solution at different pH values were analyzed. The results showed that different proportion of extractant had a great influence on the extraction of anthocyanin from purple potato. Under the condition of certain volume of glacial acetic acid and anhydrous ethanol, the content of anthocyanin was the highest and the color effect was obvious by the analysis of ultraviolet-visible absorption spectrum and pH difference method when the volume ratio of glacial acetic acid and anhydrous ethanol was 1:1.