黑果腺肋花楸花色苷的提取工艺优化及其稳定性

李雨浩; 张楠; 向珊珊; 张嘉颖; 吴傲; 孙爱东

doi:10.13386/j.issn1002-0306.2019.03.020

黑果腺肋花楸花色苷的提取工艺优化及其稳定性

北京林业大学生物科学与技术学院, 食品加工与安全北京市重点实验室, 北京 100083

详细信息

作者简介:
李雨浩(1994-),男,硕士研究生,研究方向:天然产物与功能性食品,E-mail:18614077603@163.com。

通讯作者:
孙爱东(1968-),男,博士,教授,研究方向:天然产物生理活性物质的开发与利用,E-mail:adsun@bjfu.edn.cn。

中图分类号: TS255.1
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出版历程
- 收稿日期: 2018-05-16
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-01-31

Optimization of Extraction Process and Stability of Anthocyanins from Aronia melanocarpa

Key Laboratory of Food Processing and Safety, College of Biological Sciences and Biotechnology of Beijing Forestry University, Beijing 100083, China

摘要

摘要: 以黑果腺肋花楸果实作为原料,采用单因素实验及正交法优化花色苷提取条件,并测定在不同条件下对花色苷稳定性的影响。结果表明:乙醇浓度50%,液料比25:1 g/mL,提取温度55 ℃,提取时间60 min为最佳提取条件,此时黑果腺肋花楸花色苷提取量可达到(4.32±0.18) mg/g。当pH≤3时,花色苷呈红色且稳定性较强;随着温度升高和光照时间增加,花色苷极其不稳定,溶液颜色逐渐变浅;随着H₂O₂和Na₂SO₃浓度逐渐增加,花色苷溶液逐渐褪色。黑果腺肋花楸花色苷在酸性条件下比较稳定,且在加工运输保存时应尽量避免接触氧化剂和还原剂。
- 黑果腺肋花楸 /
- 花色苷 /
- 提取工艺 /
- 稳定性
Abstract: The extraction conditions of anthocyanins by single factor experiment and orthogonal method were optimized and the effect of different chemical conditions on the stability of anthocyanins of Aronia melancarpa was evaluated using as raw material. The results demonstrated that, the optimum processing conditions were determined as follows:ethanol concentration 50%, liquid-solid ratio 25:1 g/mL, extraction temperature 55℃, extraction time 60 min, the extraction yield of anthocyanins reached (4.32±0.18) mg/g under the best condition. Anthocyanins were red and stable under pH3.As the temperature and sunlight time increased, the anthocyanins were extremely unstable and the color gradually deepened. With the increase of concentration of H₂O₂ and Na₂SO₃, the color of anthocyanin solution faded gradually. The anthocyanins were stable under acidic conditions and should avoid being exposed with oxidants and reducing agents during processing and transportation.
- Aronia melanocarpa /
- anthocyanins /
- extraction /
- stability