摘要
采用超声辅助乙醇浸提法从茄子皮中提取花青素,使用正交试验优化提取条件,并研究茄子皮花青素对荔枝的防腐保鲜效果。结果表明,茄子皮花青素的最佳提取工艺为:乙醇浓度70%,料液比(m∶V)1∶25,提取温度40℃,浸提时间60 min,茄子皮花青素提取率为5.27%。防腐保鲜试验表明:随着处理时间的延长,3个处理和对照的荔枝失重率和腐败率逐渐增加,可溶性固形物和可滴定酸含量逐渐降低,不同处理对荔枝防腐保鲜能力依次为:山梨酸钾+花青素>0.05%山梨酸钾>1%花青素>对照。
The anthocyanin was extracted from eggplant peel by ultrasound-assisted ethanol extraction method,and the extraction condition was optimized by an orthogonal test.The preservation effect of anthocyanin on the litchi was analyzed.The results showed that for the best extraction condition the concentration of ethanol was 70%,the solid-liquid ratio was 1:25(g/mL),the extraction temperature was 40 C,the extraction time was 60 min,and the extraction rate of anthocyanin reached 5.27%.The preservation effect test showed that the weight loss and fruit rot rate of litchi increased with the treatment time.The content of soluble solid and titratable acid decreased gradually.The preservation ability was in the order of the mixture of potassium sorbate and anthocyanin>0.05%potassium sorbate>1%anthocyanin>room temperature.The effect of anthocyanin on preservation of litchi was only inferior to that of the potassium sorbate,but the anthocyanin treatment had a certain synergetic effect with the potassium sorbate.
作者
李玲
闫旭宇
LI Ling;YAN Xuyu(College of Life Science,Yanan University,Yanan,Shanxi 716000;Shanxi Key Laboratory of Chinese Jujube,Yanan Universit,Yanan,Shanxi 716000)
出处
《热带农业科学》
2018年第11期54-58,62,共6页
Chinese Journal of Tropical Agriculture
基金
国家自然科学基金项目(No.31501342)
延安大学博士科研启动项目(No.YDBK2017-35)
陕西省教育厅重点实验室项目(No.18JS116)
关键词
茄子皮
花青素
提取
防腐保鲜
荔枝
eggplant peel
anthocyanin
extraction and optimization
prKservation
litchi
