不同溶剂和保存条件对尾叶悬钩子花色素苷提取及稳定性的影响

Influence of different solvents and storage conditions on extraction and stability of anthocyanin from Rubus caudifolius Wuzhi fruit

对尾叶悬钩子(RubuscaudifoliusWuzhi)鲜果中花色素苷的提取条件、主要化学组分及pH值、温度、没食子酸和Al3+对其颜色及稳定性的影响进行了分析探讨。结果表明,尾叶悬钩子花色素苷的主要组分可能为矢车菊素 3 葡萄糖苷;pH值和温度影响该花色素苷的色泽及其稳定性,随着pH值和温度的增加,其分解加剧,且花色素苷的分解均遵循动力学一级反应规律;添加不同浓度的Al3+,色素溶液的吸光值有所升高,显示出有一定的增色效应,但Al3+和没食子酸对贮藏期间花色素苷的稳定性及色泽均无明显效果。

The extraction conditions and main components of anthocyanin from \%Rubus caudifolius \%Wuzhi fruit, as well as the effects of pH value, temperature, gallic acid and Al\+\{3+\} ion on the color and stability of anthocyanin were analyzed. The results showed that the main component of this anthocyanin was probably similar to cyanidin\|3\|glucoside by means of paper chromatograph, thin layer chromatograph, UV and IR spectra. The pH value and temperature effected the color and stability of the anthocyanin, with the pH and temperature increase, the degradation of anthocyanin were faster, and followed the firstorder reaction of chemical kinetics. When Al\+\{3+\} ion was added with different concentration, the absorbance of anthocyanin at 510 nm increased. It showed Al\+\{3+\} ion had some certain effects of color improving, but no significant effect of Al\+\{3+\} and gallic acid on the color and stability of anthocyanin during storage.