摘要
本文以干制黑果枸杞为原料,将乙醇作为浸提液提取其中的花色苷,对其pH敏感性、对挥发性氨和对肉类腐败气体的响应、抗氧化活性等方面进行了研究。结果表明:浸提法提取黑果枸杞花色苷浓缩液中花色苷含量为291.93 mg/L;黑果枸杞花色苷具有良好pH敏感性,在pH1~pH13区间,花色苷溶液颜色变化显著,发生紫粉色向浅绿色、黄绿色、棕黄色、鲜黄色的转变,最大吸收峰对应波长从522 nm向619 nm方向移动。黑果枸杞花色苷对挥发性氨和对肉类腐败气体响应效果较好,当氨气浓度不断增大时,花色苷溶液最大吸收峰明显减小,其所对应的波长发生明显红移现象,且氨气浓度越高,反应速率越快,肉类食品新鲜程度下降及挥发性盐基氮气体挥发越快,其全波段扫描图与在氨水中相似。黑果枸杞花色苷溶液和维生素C(V C)溶液均有较强的羟基自由基清除率,且黑果枸杞花色苷溶液清除能力强于V C,两者的IC 50分别为5.54和10.19 mg/L。研究结果能够为黑果枸杞花色苷的开发利用提供参考。
In this paper,the anthocyanin extracted from dried Chinese wolfberry was extracted with ethanol as the extraction liquid,and its pH sensitivity,response to volatile ammonia and meat putrid gas,and antioxidant activity were studied.The results showed that the anthocyanin content in the anthocyanin concentrate was 291.93 mg/L.The anthocyanins of Lycium ruthenicum had good pH sensitivity,and the color of anthocyanin solution changed significantly between pH1 and pH13.As the pH value increased,the solution changed from purple pink to light green,yellow-green,brown-yellow and bright yellow,and the corresponding wavelength of the maximum absorption peak shifted from 522 nm to 619 nm.Black fruit of Chinese wolfberry anthocyanins on volatile ammonia and corruption for meat gas response effect was good,when the ammonia concentration increased,anthocyanins solution maximum absorption peak decreased,and its corresponding wavelength was obviously red shifted,and the higher the concentration of ammonia,the faster the reaction rate,the lower the freshness of meat food and the faster the volatilization of volatile base nitrogen gas.The full band scanning pattern of the meat products was similar to that in ammonia water.Anthocyanin solution and vitamin C(V C)solution were both with strong hydroxyl radical scavenging rate and anthocyanin solution had stronger scavenging capacity than V C,and the IC 50 of the two was 5.54 and 10.19 mg/L,respectively.The results can provide a reference for the development and utilization of Lycium barbarum anthocyanins.
作者
张美清
曾繁森
叶妍琦
郑诗钰
李洁
费鹏
ZHANG Mei-qing;ZENG Fan-sen;YE Yan-qi;ZHENG Shi-yu;LI Jie;FEI Peng(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou 363000,China;Fujian University Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan,Minnan Normal University,Zhangzhou 363000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第1期22-27,共6页
Science and Technology of Food Industry
基金
福建省自然科学基金青年项目(2019J05109)
漳州市自然科学基金项目(ZZ2018J18)
福建省教育厅中青年教师教育科研项目(JAT170354)
国家大学生创新创业资助项目(1040224)。
关键词
黑果枸杞
花色苷
PH敏感性
氨气响应
抗氧化活性
Lycium ruthenicum Murray
anthocyanin
pH sensitivity
ammonia response
antioxidant activity
