黑花生的主要品质性状及黑花生衣色素的提取工艺研究

Study on the main quality properties of black peanut and the black peanut skin pigment extracting technology

比较了绵新2号黑花生和其它几种在湖南栽培适应性强,丰产性能好的花生品种(中花4号,四粒红,彩花1号,W2-7,花312)花生衣和花生仁的蛋白质、脂肪含量等主要品质性状的差异,并研究了黑花生衣花色苷的提取工艺。采用乙醇水溶液对黑花生衣色素进行提取,并应用正交试验设计来优化提取工艺参数。研究表明,绵新2号黑花生衣含有较高含量的花色苷,其含量达到4.93mg/g干重。以提取率作为衡量指标,通过正交试验得到较优的提取工艺条件为酒精浓度为50%,料液比为1∶50,提取温度60℃,提取时间80min,在此条件下,黑花生衣中花色苷的提取率达到4.68mg/g,占总含量的94.9%。

Oil and protein content was compared between black peanut (cultivar Mianxin No.1) with some other peanut cultivars (Zhonghua No.4;Silihong;Caihua No.1;W2-7;Hua 312). Furthermore,the extracting technology of black peanut skin pigment was studied. The orthogonal design method was applied in studying the parameters of the extract technology of the black peanut skin pigment (BPSP) by ethanol. Black peanut skin contained high amount of anthocyanins(4.93mg /g).By orthogonal experiment,the optimum extractive technique parameters were:ethanol concentration 50%,extractive temperature 60℃,the mixture ratio of the black peanut skin to the solvent was 1 ∶50 and the extractive time was 80 min. In this circumstance,the ratio of extraction reached to 4.68mg/g,which was 94.9 percent of the total anthocyanins in the black peanut skin.