Aqueous Extraction of Blue Dye from Butterfly Pea Flower: An Optimization Study Using Response Surface Methodology

S. Rajan, I. Izirwan
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Abstract

Natural colorant enhances the attractiveness and physical appearances of various food, confectionery and beverages. A healthy diet style of less dependency on synthetic colorants by replacing with the natural colorants may reduce the development of food allergies and suspicious illness of cancer development. Anthocyanin as the targeted pigment compound in butterfly pea flower was extracted by maceration method. The objectives of this research are to determine the optimum extraction conditions and to obtain the yield of the blue dye. Parameters, namely solid to liquid ratio (1:20, 1:30, 1:40, 1:50 and 1:60 g/ml), extraction time (30, 40, 60,70 and 90 min) and temperature (30, 40, 60, 70 and 90°C) were investigated by one factor at time time method (OFAT). The blue dye was characterized by gas chromatography-mass spectrometry (GC-MS) and Ultraviolet-visible spectroscopy (UV-Vis). After completing the parameters screening, design of experimental (DOE) and process optimization were utilized by response surface methodology (RSM) with central composite rotatable design (CCRD). The developed mathematical model was fit well with the experimental results for all the three manipulated variables. The optimum extraction condition of blue dye was 42.6% yield at 60 °C of extraction temperature, 1:30 g/ml solid to liquid ratio and 60 minutes of extraction time.
响应面法优化提取豌豆花中蓝色染料的工艺研究
天然着色剂增强各种食品、糖果和饮料的吸引力和外观。以天然色素代替合成色素,减少对合成色素依赖的健康饮食方式,可以减少食物过敏的发生和癌症的发生。采用浸渍法提取蝴蝶豌豆花中的目标色素化合物花青素。本研究的目的是确定最佳的提取条件,并获得蓝色染料的得率。采用单因素时间法(OFAT)考察料液比(1:20、1:30、1:40、1:50、1:60 g/ml)、提取时间(30、40、60、70、90 min)和温度(30、40、60、70、90℃)等参数。采用气相色谱-质谱联用(GC-MS)和紫外可见光谱(UV-Vis)对蓝色染料进行了表征。在完成参数筛选后,采用响应面法(RSM)和中心复合可旋转设计(CCRD)进行试验设计和工艺优化。所建立的数学模型对三个操纵变量均与实验结果拟合良好。蓝色染料的最佳提取条件为:提取温度60℃,料液比1:30 g/ml,提取时间60 min,得率为42.6%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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