摘要
优化酶-超声波法提取桑葚中花青素的工艺参数并对其稳定性进行研究。采用超声波提取功率、纤维素酶添加量、提取时间和固液比进行工艺研究。运用光照、温度、金属离子等对其稳定性进行研究。确定最佳提取工艺条件为超声波提取功率180W,纤维素酶添加量8mg/g,提取时间25min,固液比1:20g/mL。花青素对光热敏感,H_2O_2和Fe~(3+)对其稳定性影响较大,糖对其稳定性基本无影响。该研究可为桑葚花青素的工业化生产、储存提供科学依据。
Optimization of Enzyme-Ultrasonic Extraction of Anthocyanin from Mulberry and Its Stability. Ultrasonic extraction power, cellulase addition, extraction time and solid-liquid ratio were used to study the technology. The stability of light was studied by using light, temperature and metal ion.The optimal extraction conditions were as follows: ultrasonic extraction power 180 W, cellulase addition amount 8 mg/g, extraction time 25 min, solid-liquid ratio 1: 20 g/mL. Anthocyanins are sensitive to light and heat, and H_2O_2 and Fe~(3+) have a great effect on its stability.
引文
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