期刊文献+

正交试验优化黑玉米籽粒中花色苷的提取 被引量:5

Optimization of Extraction Conditions for Anthocyanin Anthocyanins from Dark Maize
下载PDF
导出
摘要 以西南大学新创的全黑玉米自交系SDM(super dark maize)为材料,以提高花色苷得率和纯度为目的,采用正交试验研究乙醇体积分数、固液比、提取液pH值、提取时间、提取温度5个提取条件对籽粒中花色苷得率和纯度的影响。结果表明:在90%的乙醇、固液比1:15(g/mL)、pH1、80℃保温15h的条件下,花色苷得率最高,但纯度最低,此条件下的纯度衡量指标A550nm/A275nm为0.10,得率为18.71%;在保证花色苷纯度较高的前提下,考虑最高得率,最优提取条件为:90%的乙醇、固液比1:15、pH1.5、70℃保温15h。 An orthogonal array design was applied to establish the optimum conditions of ethanol concentration, solid- to-liquid ratio, solvent pH, temperature and time for increased yield and purity of anthocyanins from grains of Super Dark Maize (SDM). The results showed that maximum yield (18.71%) but minimum purity (A550nm/A275nm= 0.10) of anthocyanins were observed under the conditions of 90%, 1:15 (g/mL), 1, 80 ℃ and 15 h for ethanol concentration, solid-to-liquid ratio, pH, temperature and and time, respectively. The optimum extraction conditions to achieve maximum yield while increasing the purity of anthocyanins were 90% ethanol acidified to pH 1.5 as the extraction solvent with a solid-to-liquid ratio of 1:15, 70 ℃ and 15 h.
出处 《食品科学》 EI CAS CSCD 北大核心 2013年第12期36-39,共4页 Food Science
基金 重庆市重大攻关项目(CSTC2012ggc80003) 教育部新教师基金项目(2011182120011) 高等学校学科创新引智计划项目(B12006)
关键词 黑玉米 花色苷得率 花色苷纯度 提取条件 优化 dark maize anthocyanin yield anthocyanin purity extraction condition optimization
  • 相关文献

参考文献20

  • 1孙建霞,张燕,胡小松,吴继红,廖小军.花色苷的结构稳定性与降解机制研究进展[J].中国农业科学,2009,42(3):996-1008. 被引量:221
  • 2赵肃清,孙远明,蔡燕飞,张厚瑞.天然黑色素的研究进展[J].广州食品工业科技,2001,17(3):54-55. 被引量:13
  • 3HOLTON T A, CORNISH E C. Genetics and biochemistry ofanthocyanin biosynthesis[J]. Plant Cell, 1995,7(3): 1071-1083.
  • 4JONES K. The potential health benefits of purple corn[J]. HerbalGram, 2005,65(2): 46-49.
  • 5PARK NI,XU H, LI X, et al. Anthocyanin accumation and expressionof anthocyanin biosynthetic genes in radish {RaphanusJournal of Agricultural and Food Chemistry, 2011,59(11): 6034-6039.
  • 6YANG Zhendong, ZHAI Weiei. Identification and antioxidant activityof anthocyanins extracted from the seed and cob of purple com (Zeamays L.)[J]. Innovative Food Science and Emerging Technologies,2010, 11(5): 169-176.
  • 7MAZZA G, KAY C D, DAAYF F, et al. Recent advances in polyphenolsresearch[M]. New York: Blackwell Publishing, 2008: 228-262.
  • 8HOUGHTON J D, HENDRY G A F. Natural food colorants[M].London; Chapman and Hall, 1992: 128-170.
  • 9崔丽娜,高荣岐,孙爱清,董树亭,张华永.不同基因型玉米籽粒类胡萝卜素与花色苷色素积累规律[J].作物学报,2010,36(5):818-825. 被引量:17
  • 10王金亭,孙长峰,吴广庆.天然酚类色素的研究与应用进展[J].现代生物医学进展,2008,8(2):376-379. 被引量:7

二级参考文献179

共引文献343

同被引文献99

引证文献5

二级引证文献44

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部