摘要
为了研究莲藕褐变的机理,以已经发生了褐变的莲藕为实验材料,提取了其褐变产物,对其提取工艺进行了优化,并对提取出的产物的结构进行了初步的鉴定。实验结果表明:用碱溶酸沉法对莲藕中的褐变黑色素进行提取,提取的最佳工艺为:萃取温度60℃,萃取时间90min,料液比1:40(w/v),萃取剂浓度6g/100g。紫外可见光谱显示:藕片褐变黑色素在紫外可见范围内没有最大吸收峰,在260～280nm范围内有一吸收平台;由其红外吸收光谱推测藕片褐变黑色素中可能含有酚羟基、C=O、高度共轭的C=C、芳香羧基、氨基等官能团;从其质谱图分析得到藕片褐变黑色素不是单一的化学成分,其中至少含有4种物质,它们的分子量分别为226、339、565、678。
With browning lotus root as the experimental material, the browning pigment was extracted and the extraction process was optimized, then the structure of the product was identified, so to study the mechanism of the browning of lotus root. The results showed that the most suitable parameter was that extraction temperature 60 ℃, extraction time 90 min, solid-liquid ratio 1：40（w/v）, and extractant concentration 6 g/100 g when extraction the browning pigment with the method of alkali soluble then acid precipitation. The UV-visible spectra of the pigment showed that there was not maximum absorption peak in UV-visible range but a absorption platform in 260-280 nm. The infrared absorption spectra showed that there may be phenolic hydroxyl, C=O, highly conjugated C=C, aromatic carboxyl and amino in the pigment. The mass spectrum showed that the pigment was not a single chemical composition and there were at least four substances which molecular weights of 226,339,565,678.
出处
《食品科技》
CAS
北大核心
2013年第3期223-229,共7页
Food Science and Technology
关键词
莲藕
褐变
色素
提取
结构鉴定
loots root
browning
pigment
extraction
structural identification
