摘要
采用乙醇浸提法从粗梗稠李中提取花色苷类色素,并对其理化性质和稳定性进行综合性评价。通过单因素正交试验确定了粗梗稠李花色苷的最佳提取工艺为:乙醇体积分数为60%,提取温度50℃,提取时间90 min,提取液pH值0.5,料液比为1∶50(g∶mL)。此条件下,花色苷的平均提取量为0.673 mg/g。稳定性试验研究表明:粗梗稠李花色苷在≤60℃及暗处的环境下保存效果较好;Mg 2+和Al 3+对粗梗稠李花色苷的稳定性影响不大,Zn 2+、Cu 2+和Fe 3+对花色苷有一定的破坏作用,使其保存率下降,随着放置时间的延长Cu 2+对花色苷保存率影响加大,保存率降低。蔗糖和苯甲酸钠对粗梗稠李花色苷有一定的增色和稳定作用,而抗坏血酸使花色苷的保存率下降。
Anthocyanin pigment was extracted from Padus napaulensis by ethanol extraction,and its stability was evaluated comprehensively.The optimum extraction conditions of anthocyanin were determined by single-factor orthogonal test:the volume fraction of ethanol was 60%,the extraction temperature was 50℃,the extraction time was 90 min,the pH value of the extract was 0.5,and the ratio of material to liquid was 1∶50(g∶mL).Under these conditions,the average extraction amount of anthocyanin was 0.673 mg/g.The stability test showed that the preservation effect of anthocyanin in P.napaulensis was better at temperature≤60℃and in dark environment;Mg 2+and Al 3+had little impact on the stability of anthocyanin.Zn 2+,Cu 2+and Fe 3+had certain destructive effects on anthocyanin and decreased the preservation rate of anthocyanin,and the effect of Ca 2+on the preservation rate of anthocyanin decreased with the prolongation of storage time.Sucrose and sodium benzoate could enhance the color and stabilize the anthocyanins,while ascorbic acid decreased the preservation rate of anthocyanins.
作者
李晓娇
何健民
韩德仙
何春燕
侯洪波
LI Xiaojiao;HE Jianmin;HAN Dexian;HE Chunyan;HOU Hongbo(School of Resources and Environment,Baoshan University,Baoshan 678000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期208-215,共8页
Food and Fermentation Industries
基金
第五批“保山市中青年学术与技术带头人”(zqnxshjsdtr2016(03))
保山市第八批创新团队(201911)
2017年国家级大学生创新训练项目(201710686001)
云南省2018年高校本科教育教学改革研究项目(JG2018225)。
关键词
粗梗稠李
花色苷
理化性质
稳定性
Padus napaulensis
anthocyanin
physical and chemical property
stability
