摘要
以料液比、超声时间、提取时间、提取温度为考查因素,采用单因素试验和正交试验优化水提皂荚刺黄酮的提取工艺;研究常用食品添加剂及金属离子对皂荚刺黄酮稳定性的影响。结果表明,皂荚刺黄酮的最佳提取工艺为料液比1∶60(g∶mL),提取温度80℃,提取时间80 min,超声时间15 min,此条件下提取的皂荚刺黄酮含量为4.57%。试验表明,葡萄糖、糖精钠、柠檬酸、苹果酸、酒石酸、谷氨酸钠、琥珀酸二钠、山梨酸钾、苯甲酸钠、丙酸钠、双乙酸钠、食盐、Zn2+有利于黄酮的稳定,其他食品添加剂对黄酮稳定不利。
In this study,single factor experiment and orthogonal experiment were used to optimize the extraction technology of Gleditsia sinensis flavonoids.The effects of common food additives and metal ions on the stability of flavonoids were studied.The optimum extraction conditions were determined as follows:ratio of material to liquid 1∶60(g∶mL),the extraction temperature 80℃,the extraction time 80 min,and the ultrasonic time 15 min.The content of flavonoids was up to 4.57%under this conditions.The stability conclusions were follows:glucose,saccharin sodium,citric acid,malic acid,tartaric acid,sodium glutamate,disodium succinate,potassium sorbate,sodium benzoate,sodium propionate,sodium diacetate,salt,Zn2+were conducive to the stability of Gleditsia sinensis Lam.spines flavonoids,and other food additives were unfavorable to the stability of flavonoids.
作者
易佳
王登宇
滕琰
雷丹
朱勇娟
向雄滋
刘过
YI Jia;WANG Dengyu;TENG Yan;LEI Dan;ZHU Yongjuan;XIANG Xiongzi;LIU Guo(College of Biological and Food Engineering,Huaihua University,Huaihua,Hu'nan 418000,China;Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hu'nan Province,Huaihua,Hu'nan 418000,China;Key Laboratory of Hu'nan Higher Education for Hu'nan Xiangxi Medicinal Plant and Ethnobotany,Huaihua,Hu'nan 418000,China)
出处
《农产品加工》
2020年第12期1-5,10,共6页
Farm Products Processing
基金
生态环境部生物多样性调查与评估项目(2019HJ2096001006)。
关键词
皂荚刺
黄酮
提取
食品添加剂
稳定性
Gleditsia sinensis Lam.spines
flavonoids
extraction
food additives
stability
