摘要
采用乙醇提取蓝莓花色苷,对提取剂浓度,料液比,pH值和提取温度及时间进行研究,结果表明其最佳工艺条件为:60%乙醇浓度,料液比为1 g∶10 mL,pH 4.0,50℃下提取60 min。研究了K+、Ca2+、Al3+、Fe2+对蓝莓花色苷稳定性的影响,其中K+、Ca2+对蓝莓花色苷稳定性无明显影响,Al3+对蓝莓花色苷有增色作用,Fe2+对蓝莓花色苷稳定性有破坏作用,使吸光值急剧下降,过氧化氢对蓝莓花色苷稳定性影响较大。
Anthocyanidin was extracted with ethanol from blueberry. The extraction conditions were examined and the maximal extraction rate was obtained when extracted with 60% ethanol at 50 ℃ and pH 4.0 for 60 min, the ratio of material and liquid was 1 g ： 10 mL. How the K＋ , Ca2＋ , Al3＋ and Fe2＋ impacted the stability of anthocyanidin was studied. Among of them, K ＋ and Ca2＋ had no significant impact on the stability of anthocyanidin. A13＋ could enrich color to the anthocyanidin, Fe2. could damage the stability of anthocyanidin so that the absorbance had a sharp decline.
出处
《广州化工》
CAS
2012年第16期113-115,共3页
GuangZhou Chemical Industry
关键词
乙醇
蓝莓
花色苷
稳定性
ethanol
blueberry
anthocyanin
stability
