The efficient extraction processing parameters of anthocyanin from purple skin cowpea were studied. In order to improve the extraction efficiency of anthocyanin in Vigna unguiculata L., different processing param-eters and enzymatic extraction technology were combined in the present study. Furthermore, the extraction effi-ciency of was analyzed and compared between different methods. The results found that, through orthogonal test and single factor test, pH 3.0, temperature 45℃and 90 min were the best processing parameters for enzymatic extraction of anthocyanin from Vigna unguiculata L.. It can provide scientific references for the extraction of an-thocyanin from Vigna unguiculata L. and its related studies.%研究紫皮豇豆花色苷高效提取的工艺参数。为提高花色苷的提取率，试验中采用不同工艺参数与生物酶萃取技术相结合的办法，提取紫皮豇豆花色苷，并就其效果进行比较分析。通过单因素试验与正交试验，结果发现紫皮豇豆中花色苷酶法提取以pH值3.0、温度45℃、时间90 min为最佳工艺参数。以上成果可为紫皮豇豆花色苷的提取与相关研究提供科学参考。
展开▼
