摘要
以火龙果皮、山竹壳、黑布林皮为试材,对其花青素进行提取,并就温度、pH值、食品添加剂(亚硝酸钠和抗坏血酸)、金属离子对其稳定性的影响进行分析。结果表明:在最佳提取条件下,山竹壳、火龙果、黑布林中花青素含量分别为:53.40、26.78、6.51 mg/g,山竹壳中花青素含量最高;花青素溶液应在弱酸弱碱的条件下保存;花青素具有一定的耐热性,当温度低于60℃时比较稳定;亚硝酸钠对花青素的影响显著,随着浓度的增加,花青素颜色变浅;抗酸血酸对花青素稳定性影响小,可忽略不计;pH对花青素稳定性影响明显,溶液pH值应维持在5~9,即弱酸弱碱状态;金属离子Mg^(2+)对山竹壳和黑布林皮有一定的护色增色作用,0.2 g/L低浓度Mg^(2+)对火龙果皮的影响不显著;Mn^(2+)、Zn^(2+)、Cu^(2+)使花青素颜色变浅,Na+、Ca^(2+)和Al3+与空白对照相比,有的差异显著,有的差异不显著,未见规律性变化。从废弃的果皮或壳中提取天然花青素具有广阔的前景。
The anthocyanidin in fruit peels of mangosteen, pitaya and black plum were extracted, and the effects of temperature, pH, food additives（sodium nitrite and ascorbic acid） and metal ions on the stability of anthocyanidin were analyzed. The results showed that, under the optimal extraction conditions, anthocyanidin contents in fruit peels of mangosteen, pitaya and black plum were 53.40 mg/g, 26.78 mg/g and 6.51 mg/g, respectively, anthocyanidin content in mangosteen was the highest. The anthocyanidins extract should be kept at low-temperature and weakly acidic or weakly basic conditions, anthocyanin had certain heat resistance and was stable below 60 ℃. The effects of sodium nitrite and pH value on anthocyanin were significant, the color of anthocyanin became lighter with the increase in the concentration of sodium nitrite, and the pH of the solution should be maintained at 5~9, thus the solution was weakly acidic or weakly basic. No obvious effect of VC on the anthocyanidin stability was found. Metal ions Mg^2＋ showed certain hyperchromic effect on the peels of mangosteen and black plum, while the Mg^2＋ with lower concentration of 0.2 g/L had a significant effect on pitaya peel. The presence of Mn^2＋, Zn^2＋or Cu^2＋made the colorlighter. Compared with the control group, the influence of Na~＋, Ca^2＋ and Al^3＋ on anthocyanidin stability had no obvious regularity, the difference of some group was significant, but it was not significant in the other groups. Which suggested that anthocyanidins extracted from discarded fruit peels had extensive application prospects.
作者
刘妍
郭艳峰
李晓璐
谭贵良
LIU Yan GUO Yan-feng LI Xiao-lu TAN Gui-liang(Department of Biomedicine, Zhongshan Torch Polytechnic, Zhongshan 528436, China Zhongshan Institute for Food and Drug Control, Zhongshan 528437, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第4期89-93,共5页
Storage and Process
基金
广东省高等学校优秀青年教师培养计划资助项目(Yq2013196)
中山市科技计划项目(2015B2297)
关键词
果皮
花青素
含量
稳定性
peel
anthocyanidin
content
stability
