桂彩薯1号马铃薯花色苷提取方法的比较及降解影响因子研究

Comparison of Extraction Methods of Anthocyanins from Guicaishu No.1 Potato and Study on Its Influencing Degradation Factors

为开发利用马铃薯新品种桂彩薯1号花色苷及研究其储存条件,以桂彩薯1号和紫云1号为研究对象,采用两种不同花色苷提取液进行提取比较,T1:1.5 mol·L^-1HCl∶95%乙醇=15∶85(体积比),pH1.0;T2:1%HCl甲醇溶液,pH1.0,并对T1提取的桂彩薯1号花色苷提取液进行3个环境条件处理,分别为室温(25~30℃)自然光,4℃低温自然光,4℃低温黑暗,在放置天数为2,5,7,15和75 d时进行花色苷含量测定,观察花色苷降解过程,对马铃薯块茎中花色苷的提取方法进行比较,并对其提取后的降解影响因子等进行分析研究。结果表明:不同提取方法差异显著,用盐酸甲醇(T2)作提取液提取出的花色苷含量显著高于盐酸乙醇(T1);温度和光照均能影响马铃薯花色苷的降解,但温度影响效应大于光照。

In order to develop and utilize the new potato variety Guicaishu No.1 anthocyanin and study its storage conditions,taking Guicaishu No.1 and Ziyun No.1 as research objects,two different anthocyanin extracts were used for extraction and comparison.T1:1.5 mol·L^-1 HCl∶95%ethanol=15∶85(volume ratio),pH 1.0;T2:1%HCl methanol solution,pH 1.0,and three environmental conditions were treated for the anthocyanin extract of Guicaishu No.1 extracted at T1,respectively at room temperature(25-30℃)natural light,low temperature natural light at 4℃,dark low temperature at 4℃,the content of anthocyanins was measured when the storage time was 2,5,7,15,75,and the degradation process of anthocyanins was observed,the extraction methods of anthocyanins in potato tubers were compared,and the degradation factors after extraction were analyzed and studied.The results showed that:the extraction methods were significantly different,and the content of anthocyanins extracted with methanol hydrochloride(T2)was significantly higher than that of ethanol hydrochloride(T1);both temperature and light could affect the degradation of potato anthocyanins,but the effect of temperature is greater than that of light.