摘要
对黑宝石李果皮花色苷色素的提取工艺进行了研究,通过单因素实验和L9(34)正交实验考察了甲醇浓度、料液比、温度和提取时间对花色苷提取的影响,优化了黑宝石李果皮花色苷的提取工艺,得出了最佳提取条件:甲醇浓度65%、料液比1:40、温度15℃、提取时间3.5h,极差分析得出温度对黑宝石李果皮花色苷的提取影响最大,其次是时间、甲醇浓度、料液比。研究了温度、pH等因素对黑宝石李果皮花色苷稳定性的影响,黑宝石李花色苷具有较好的热稳定性,受pH影响很大,在pH2.5左右色素最稳定,具有一定的抗氧化能力,但抗还原能力较差。
The extraction of anthocyanins in plum pericarp was studied.Single factor experiment and orthogonal experiment studied the effect on the extraction of anthocyanins by four factors including methanol,solid-liquid ratio,and temperature and extraction time.The result showed that the best extraction condition was methanol concentration 65%,solid-liquid ratio 1：40,temperature 15℃,extraction time 3.5h.Range analysis showed that temperature had greater effect on the extraction of anthocyanins,next was time,methanol,solid-liquid ratio.The result of study on the anthocyanins stability showed that anthocyanins in plum had good thermal stability,but was greatly affected by pH,moreover it had good oxidation resistance and reducing capacity resistance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期243-245,360,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划资助项目(2006BAD22801)
关键词
黑宝石李
花色苷
提取
稳定性
fraiar plum
anthocyanin
extraction
stability
