桑葚花色苷提取及稳定性

Extraction and Stability of Anthocyanins from Mulberry

以乙醇溶液作为提取溶剂,采用内部沸腾法对桑葚花色苷进行提取研究。在乙醇体积分数90%、提取温度75℃、提取时间7 min、液料比25∶1 (mL/g)的条件下,桑葚花色苷提取效果最佳。对桑葚花色苷稳定性进行研究,室温下阴凉处放置6 d以内或80℃以下恒温1 h,桑葚花色苷较为稳定。该试验对于桑葚花色苷的提取、保存及应用具有一定的参考价值。

Using ethanol solution as the extraction solvent, the internal boiling method was used to extract mulberry anthocyanins. Under the conditions of ethanol volume fraction 90%, extraction temperature 75 °C, extraction time 7 min and liquid to material ratio 25∶1(mL/g), mulberry anthocyanins showed the best extraction effect. The stability of mulberry anthocyanins was studied. When placed in a cool place at room temperature within 6 d or at a constant temperature below 80°C for 1 h, mulberry anthocyanins were relatively stable. This study had certain reference value for the extraction, preservation and application of mulberry anthocyanins.