食品配料及添加剂对双水相法提取红树莓花色苷稳定性的影响

Effects of Food Ingredients and Additives on Stability of Anthocyanins Extracted From Rubus idaeus L.by Aqueous Two-phase Methods

以红树莓(Rubus idaeus L.)为试材,采用双水相法对红树莓中花色苷进行提取,通过硫酸铵浓度、乙醇体积分数、提取时间、料液比、提取温度5个单因素试验分析对花色苷含量的影响,在该基础上结合响应面优化,获得最佳提取工艺,并研究食品配料及添加剂对所提取的花色苷稳定性的影响,以期为红树莓在食品开发提供参考依据。结果表明:红树莓花色苷最佳提取工艺为硫酸铵浓度0.55 g·mL^(-1),乙醇体积分数20%,提取时间60 min,料液比1∶40 g·mL^(-1),花色苷含量0.0791 mg·g^(-1)。不同食品配料和添加剂对花色苷影响不同。

Taking Rubus idaeus L.as test material,the extraction of anthocyanins from Rubus idaeus L.with aqueous two-phase method were used.In light of five single-factor experiments,effects of ammonium sulfate concentration,ethanol volume fraction,extraction time,solid-liquid ratio and extraction temperature on the content of anthocyanin were analyzed.Combing with response surface methodology,the optimal process parameters could be obtained,expecting to understand the effects of food ingredients and additives on the stability of as-extracted anthocyanins,in order to provide reference for the development of anthocyanins in the field of food.The results showed that the optimum extracting conditions of Rubus idaeus L.derived anthocyanins were identified as ammonium sulfate concentration of 0.55 g·mL^(-1),ethanol volume fraction of 20%,extraction time with 60 minutes and solid-liquid ratio of 1∶40 g·mL^(-1),which could harvest the content of anthocyanin with 0.0791 mg·g^(-1).Different food ingredients and additives had different effects on anthocyanins.