樱桃中花色苷、维生素C及其蛋白提取工艺的优化
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摘要
为探究樱桃中花色苷、维生素C及其蛋白质提取工艺并进行优化,选择以柠檬酸提取法、酸性乙醇提取法和超声辅助萃取法提取花色苷;以磷酸萃取法、草酸萃取法和超声辅助萃取法提取维生素C;以超声辅助萃取法、蛋白质碱提酸沉法和蛋白质盐析法提取蛋白质。结果表明,超声辅助萃取法提取花色苷的提取率最高,为5.316 9mg/100 g;磷酸萃取法提取的维生素C提取率最高,为7.66 mg/100 g;超声辅助萃取法提取的蛋白质提取率最高,为351.9 mg/100 g,通过全波长扫描确定提取出的蛋白质中含有铁和硫元素。
In this study, the optimal technologies to extract anthocyanin, VC and proteins were carried out, respectively. Citric acid water bath extraction method, acid ethanol water bath extraction method and ultrasonic assisted extraction method were used to extract anthocyanin. Vitamin C was extracted with phosphoric acid extraction method, oxalic acid extraction method and ultrasonic assisted extraction method, respectively. The proteins were extracted by ultrasonic assisted extraction, protein alkali extraction method and acid settlement method. The maximum anthocyanin yield of 5.316 9 mg/100 g was obtained by ultrasonic assisted extraction, and the maximum vitamin C yield of 7.66 mg/100 g was from phosphoric acid extraction. Meanwhile, the maximum protein extraction rate of 351.9 mg/100 g was obtained, and characteristic absorption peaks of sulfur as well as Fe and S were found through full-wavelength scanning.
In this study, the optimal technologies to extract anthocyanin, VC and proteins were carried out, respectively. Citric acid water bath extraction method, acid ethanol water bath extraction method and ultrasonic assisted extraction method were used to extract anthocyanin. Vitamin C was extracted with phosphoric acid extraction method, oxalic acid extraction method and ultrasonic assisted extraction method, respectively. The proteins were extracted by ultrasonic assisted extraction, protein alkali extraction method and acid settlement method. The maximum anthocyanin yield of 5.316 9 mg/100 g was obtained by ultrasonic assisted extraction, and the maximum vitamin C yield of 7.66 mg/100 g was from phosphoric acid extraction. Meanwhile, the maximum protein extraction rate of 351.9 mg/100 g was obtained, and characteristic absorption peaks of sulfur as well as Fe and S were found through full-wavelength scanning.
引文
[1]邸圆媛.甜樱桃抗氧化物质的提取及生物学活性的研究[D].大连:辽宁师范大学, 2010.
[2]唐传核,彭志英.天然花色苷类色素的生理功能及应用前景[J].冷饮与速冻食品工业, 2000(1):26-28.
[3]丁文轩.维生素C的结构、性质与功效[J].当代化工研究,2017(7):125-126.
[4]郑华珍,赵炜,刘新光.铁硫蛋白的生物合成及相关疾病[J].中国生物化学与分子生物学报, 2015, 31(6):566-574.
[5]扶庆权,王海鸥,陈守江,等.樱桃籽总黄酮的提取及抗氧化活性研究[J].南京晓庄学院学报, 2017, 33(6):79-84.
[6]陈云霞,田密霞,胡文忠,等.蓝莓花色苷提取工艺及其抗氧化性研究[J].保鲜与加工, 2015, 15(2):34-39.
[7]孙婧超,刘玉田,赵玉平,等. pH示差法测定蓝莓酒中花色苷条件的优化[J].中国酿造, 2011(11):171-174.
[8]于东,陈桂星,方忠祥,等.花色苷提取、分离纯化及鉴定的研究进展[J].食品与发酵工业, 2009, 35(3):127-133.
[9]罗赟,陈宗玲,宋卫堂,等.草莓果实花色苷成分组成鉴定及分析[J].中国农业大学学报, 2014, 19(5):86-94.
[10]王志东,蒲春文,梁晗业,等.樱桃叶水煎液的抗氧化及降糖作用研究[J].儿科药学杂志, 2017, 23(12):1-4.
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[12]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取及抗氧化活性的研究[J].果树学报, 2015, 32(4):696-704.
[13]杨丽红,李文良,黄剑锋. 2, 4-二硝基苯肼法测定不同榨汁工艺中柚汁的总VC[J].河南预防医学杂志, 2017, 28(9):666-667, 673.
[14]郑清岭.沙芥属蔬菜植物维生素C含量的测定[C].中国园艺学会.中国园艺学会2017年论文摘要集, 2017:1.
[15]陈洁,陈敏,刘齐.三种测定水果中维生素C含量方法的比较[J].广东化工, 2017, 44(19):164-166.
[16]李雁飞,赵妍,田亚停.草莓果实维生素C提取条件优化研究[J].食品工业, 2017, 38(8):35-39.
[17]王伍.大肠杆菌铁硫簇组装蛋白IscA的铁结合活性研究[C].中国细胞生物学学会.“细胞活动生命活力”——中国细胞生物学学会全体会员代表大会暨第十二次学术大会论文摘要集, 2011:1.
[18]蔡宇良,李珊,陈怡平,等.不同甜樱桃品种果实主要内含物测试与分析[J].西北植物学报, 2005(2):304-310.
[19]傅维,杨彩霞.荧光分光光度法测定几种天津市售水果中维生素C的含量[J].安徽农业科学, 2011, 39(23):14392-14393.
[20]肖军霞,黄国清,迟玉森.樱桃花色苷的提取及抗氧化活性研究[J].中国食品学报, 2011, 11(5):70-75.
[21] ANGELOV G, BOYADZHIEVA S, GEORGIEVAS.Rosehip extraction:Process optimization and antioxidant capacity of extracts[J]. Open Chemistry, 2014, 12(4):502-508.
[2]唐传核,彭志英.天然花色苷类色素的生理功能及应用前景[J].冷饮与速冻食品工业, 2000(1):26-28.
[3]丁文轩.维生素C的结构、性质与功效[J].当代化工研究,2017(7):125-126.
[4]郑华珍,赵炜,刘新光.铁硫蛋白的生物合成及相关疾病[J].中国生物化学与分子生物学报, 2015, 31(6):566-574.
[5]扶庆权,王海鸥,陈守江,等.樱桃籽总黄酮的提取及抗氧化活性研究[J].南京晓庄学院学报, 2017, 33(6):79-84.
[6]陈云霞,田密霞,胡文忠,等.蓝莓花色苷提取工艺及其抗氧化性研究[J].保鲜与加工, 2015, 15(2):34-39.
[7]孙婧超,刘玉田,赵玉平,等. pH示差法测定蓝莓酒中花色苷条件的优化[J].中国酿造, 2011(11):171-174.
[8]于东,陈桂星,方忠祥,等.花色苷提取、分离纯化及鉴定的研究进展[J].食品与发酵工业, 2009, 35(3):127-133.
[9]罗赟,陈宗玲,宋卫堂,等.草莓果实花色苷成分组成鉴定及分析[J].中国农业大学学报, 2014, 19(5):86-94.
[10]王志东,蒲春文,梁晗业,等.樱桃叶水煎液的抗氧化及降糖作用研究[J].儿科药学杂志, 2017, 23(12):1-4.
[11]肖军霞,黄国清,迟玉森.樱桃花色苷的提取及抗氧化活性研究[J].中国食品学报, 2011, 11(5):70-75.
[12]程佑声,王鸿飞,许凤,等.蓝莓皮渣花色苷提取及抗氧化活性的研究[J].果树学报, 2015, 32(4):696-704.
[13]杨丽红,李文良,黄剑锋. 2, 4-二硝基苯肼法测定不同榨汁工艺中柚汁的总VC[J].河南预防医学杂志, 2017, 28(9):666-667, 673.
[14]郑清岭.沙芥属蔬菜植物维生素C含量的测定[C].中国园艺学会.中国园艺学会2017年论文摘要集, 2017:1.
[15]陈洁,陈敏,刘齐.三种测定水果中维生素C含量方法的比较[J].广东化工, 2017, 44(19):164-166.
[16]李雁飞,赵妍,田亚停.草莓果实维生素C提取条件优化研究[J].食品工业, 2017, 38(8):35-39.
[17]王伍.大肠杆菌铁硫簇组装蛋白IscA的铁结合活性研究[C].中国细胞生物学学会.“细胞活动生命活力”——中国细胞生物学学会全体会员代表大会暨第十二次学术大会论文摘要集, 2011:1.
[18]蔡宇良,李珊,陈怡平,等.不同甜樱桃品种果实主要内含物测试与分析[J].西北植物学报, 2005(2):304-310.
[19]傅维,杨彩霞.荧光分光光度法测定几种天津市售水果中维生素C的含量[J].安徽农业科学, 2011, 39(23):14392-14393.
[20]肖军霞,黄国清,迟玉森.樱桃花色苷的提取及抗氧化活性研究[J].中国食品学报, 2011, 11(5):70-75.
[21] ANGELOV G, BOYADZHIEVA S, GEORGIEVAS.Rosehip extraction:Process optimization and antioxidant capacity of extracts[J]. Open Chemistry, 2014, 12(4):502-508.