超声波-酶辅助提取黑布林果皮色素及其抗氧化性研究

Optimization of Ultrasonic-Enzymatic Hydrolysis Assisted Extraction of Process of Pigment from Black Plum Peel and Its Anti-oxidant Activity

以黑布林果皮为试验材料,采用超声波协同酶辅助法提取黑布林果皮色素,通过正交试验对其工艺条件进行优化,并分析色素的抗氧化活性及其在果冻中的应用特性。结果表明,黑布林果皮色素最佳提取条件为纤维素酶添加量0.2%、超声功率80 W、超声时间50 min,此条件下提取的黑布林果皮色素吸光度(A_(500 nm))为0.580,提取率为35.65%。2 mg/mL黑布林果皮色素的DPPH·清除率可达80.8%。红外光谱分析结果推测黑布林果皮色素为花青素类物质。将色素添加至果冻中,可通过改变其添加量使果冻呈现不同的颜色。该色素具有开发为天然食品色素的潜力。

The pigment was extracted from black plum peel by the ultrasonic-enzyme-hydrolysis method.The process of black plum pigment condition was optimized through orthogonal experiments.The antioxidant activity of the pigment and its application characteristics in jelly were analyzed.The optimal extraction process of pigment from black plum peel was as followed:fibrinase addition 0.2%,ultrasonic power 80 W and ultrasonic time 50 min.Under this condition,the absorbance value of black plum pigment(A_(500 nm)) was 0.580,and the extraction rate reached to 35.65%.When the concentration was 2 mg/m L,the scavenging capacity of DPPH of the pigment was as high as 80.8%.From the results of infrared spectroscopy,it was infer that the black plum pigment was anthocyanin.Adding the pigment to jelly could make the jelly showed diferent colors by changing the amount of addition.The pigment had the potential to be developed as a natural food pigment.