黑果腺肋花楸花色苷的提取工艺优化及其稳定性
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摘要
以黑果腺肋花楸果实作为原料,采用单因素实验及正交法优化花色苷提取条件,并测定在不同条件下对花色苷稳定性的影响。结果表明:乙醇浓度50%,液料比25∶1 g/m L,提取温度55℃,提取时间60 min为最佳提取条件,此时黑果腺肋花楸花色苷提取量可达到(4.32±0.18) mg/g。当pH≤3时,花色苷呈红色且稳定性较强;随着温度升高和光照时间增加,花色苷极其不稳定,溶液颜色逐渐变浅;随着H_2O_2和Na_2SO_3浓度逐渐增加,花色苷溶液逐渐褪色。黑果腺肋花楸花色苷在酸性条件下比较稳定,且在加工运输保存时应尽量避免接触氧化剂和还原剂。
The extraction conditions of anthocyanins by single factor experiment and orthogonal method were optimized and the effect of different chemical conditions on the stability of anthocyanins of Aronia melancarpa was evaluated using as raw material.The results demonstrated that,the optimum processing conditions were determined as follows: ethanol concentration50%,liquid-solid ratio 25∶ 1 g/m L,extraction temperature 55 ℃,extraction time 60 min,the extraction yield of anthocyanins reached( 4.32 ± 0.18) mg/g under the best condition. Anthocyanins were red and stable under pH3.As the temperature and sunlight time increased,the anthocyanins were extremely unstable and the color gradually deepened. With the increase of concentration of H2O2 and Na2SO3,the color of anthocyanin solution faded gradually.The anthocyanins were stable under acidic conditions and should avoid being exposed with oxidants and reducing agents during processing and transportation.
The extraction conditions of anthocyanins by single factor experiment and orthogonal method were optimized and the effect of different chemical conditions on the stability of anthocyanins of Aronia melancarpa was evaluated using as raw material.The results demonstrated that,the optimum processing conditions were determined as follows: ethanol concentration50%,liquid-solid ratio 25∶ 1 g/m L,extraction temperature 55 ℃,extraction time 60 min,the extraction yield of anthocyanins reached( 4.32 ± 0.18) mg/g under the best condition. Anthocyanins were red and stable under pH3.As the temperature and sunlight time increased,the anthocyanins were extremely unstable and the color gradually deepened. With the increase of concentration of H2O2 and Na2SO3,the color of anthocyanin solution faded gradually.The anthocyanins were stable under acidic conditions and should avoid being exposed with oxidants and reducing agents during processing and transportation.
引文
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[22]刘芳芳,鲁亚星,于帅,等.黑果腺肋花楸花青素的提取工艺及其稳定性[J].延边大学农学学报,2015,37(3):196-201.
[23]陆卿卿.蓝莓汁中花色苷稳定性及抗氧化活性的研究[D].南京:南京农业大学,2013.
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[25]李金星,胡志和,马立志,等.超声波辅助提取蓝莓果渣中花色苷的条件研究[J].食品工业科技,2013,34(20):255-259.
[26]邓浩,张容鹄,梁振益,等.木奶果花色苷提取纯化及其抗氧化活性研究[J].食品研究与开发,2016,37(21):32-36.
[27]石光,张春枝,陈莉,等.蓝莓果实中花色苷提取工艺的研究[J].食品研究与开发,2008,29(4):7-10.
[28]植中强,李红缨,杨海贵.天然食用色素提取工艺与稳定性研究的状况[J].广州化工,1999(4):18-20.
[29]谢程程,王勇,宫立晶.天然食用色素紫甘薯花青素的稳定性研究[J].食品工业,2012(6):99-102.
[30]刘艳杰.紫薯花色苷的提取纯化和组分分析及稳定性研究[D].上海:上海应用技术学院,2012.
[2]李斌,高凝轩,刘辉,等.大孔树脂纯化黑果腺肋花楸多酚的工艺优化[J].食品科学,2016,37(16):69-74.
[3]Kokotkiewicz A,Jaremicz Z,Luczkiewicz M.Aronia plants:a review of traditional use,biological activities,and perspectives for modern medicine[J].Journal of Medicinal Food,2010,13(13):255-269.
[4]李梦莎.响应面法优化超声提取黑果腺肋花楸花色苷工艺的研究[J].中国酿造,2014,33(9):129-133.
[5]Yousuf B,Gul K,Wani A A,et al.Health benefits of anthocyanins and their encapsulation for potential use in food systems:A review[J].Crit Rev Food Sci Nutr,2016,56(13):2223-2230.
[6]Stanisavljevic'N,Samard6ic'J,Jankovic'T,et al.Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro,simulated digestion in the presence of food matrix[J].Food Chemistry,2015,175(175):516-522.
[7]Badescu M,Badulescu O,Badescu L,et al.Effects of Sambucus nigra and Aronia melanocarpa extracts on immune system disorders within diabetes mellitus[J].Pharmaceutical Biology,2015,53(4):533.
[8]Jurgoński A,Ju s'kiewicz J,Zduńczyk Z.Ingestion of black chokeberry fruit extract leads to intestinal and systemic changes in a rat model of prediabetes and hyperlipidemia[J].Plant Foods for Human Nutrition,2008,63(4):176-182.
[9]Kim B,Park Y,Wegner C J,et al.Polyphenol-rich black chokeberry(Aronia melanocarpa)extract regulates the expression of genes critical for intestinal cholesterol flux in Caco-2 cells[J].Journal of Nutritional Biochemistry,2013,24(9):1564-1570.
[10]Nielsen I L F,Dragsted L O,Ravn-Haren G,et al.Absorption and excretion of black currant anthocyanins in humans and watanabe heritable hyperlipidemic rabbits[J].Journal of agricultural and food chemistry,2003,51(9):2813-2820.
[11]姚利阳,张宇,张立宇,等.黑果花楸与2种小浆果中黄酮类物质及多糖含量比较[J].安徽农业科学,2016(1):122-124.
[12]Kulling S,Rawel H.Chokeberry(Aronia melanocarpa):Areview on the characteristic components and potential health effects[J].Planta Medica,2008,74(13):1625-1634.
[13]Ochmian I D,Grajkowski J,Milosz Smolik.Comparison of some morphological features,quality and chemical content of four cultivars of chokeberry fruits(Aronia melanocarpa)[J].Notulae Botanicae Horti Agrobotanici Cluj-Napoca,2012,40(1):253-260.
[14]Ma gorzata Zielińska Przyjemska,Olejnik A,Agnieszka Dobrowolska Zachwieja,et al.Effects of Aronia melanocarpa polyphenols on oxidative metabolism and apoptosis of neutrophils from obese and non-obese individuals[J].Acta Scientiarum Polonorum Technologia Alimentaria,2007,6(3):25-29.
[15]国石磊,朱凤妹,王娜,等.黑果腺肋花楸花色苷树脂纯化工艺及其稳定性研究[J].天然产物研究与开发,2015,27(9):1636-1642.
[16]周桃英,罗登宏,李国庆,等.AB-8大孔树脂纯化荷叶总黄酮的工艺研究[J].中国食品添加剂,2009(5):113-119.
[17]朱月,李奋梅,王艳丽,等.黑果腺肋花楸原花青素的提取及抑菌性研究[J].食品工业科技,2017,38(2):302-306.
[18]郑悦,王萍.黑果花楸花色苷提取、纯化工艺研究[J].北京林业大学学报,2016,38(11):118-124.
[19]孙文娟.紫薯花色苷提取,脱味,稳定性及其结构初步鉴定[D].无锡:江南大学,2015.
[20]江澜.紫薯花色苷的提取纯化分析及其应用[D].保定:河北农业大学,2015.
[21]赵慧.美国黑莓果实中花色苷的提取纯化、稳定性及抗氧化活性研究[D].哈尔滨:东北农业大学,2010.
[22]刘芳芳,鲁亚星,于帅,等.黑果腺肋花楸花青素的提取工艺及其稳定性[J].延边大学农学学报,2015,37(3):196-201.
[23]陆卿卿.蓝莓汁中花色苷稳定性及抗氧化活性的研究[D].南京:南京农业大学,2013.
[24]孙希云,刘宁,吴朝霞,等.红树莓色素的纯化及成分初步鉴定[J].食品工业科技,2011,32(2):285-288.
[25]李金星,胡志和,马立志,等.超声波辅助提取蓝莓果渣中花色苷的条件研究[J].食品工业科技,2013,34(20):255-259.
[26]邓浩,张容鹄,梁振益,等.木奶果花色苷提取纯化及其抗氧化活性研究[J].食品研究与开发,2016,37(21):32-36.
[27]石光,张春枝,陈莉,等.蓝莓果实中花色苷提取工艺的研究[J].食品研究与开发,2008,29(4):7-10.
[28]植中强,李红缨,杨海贵.天然食用色素提取工艺与稳定性研究的状况[J].广州化工,1999(4):18-20.
[29]谢程程,王勇,宫立晶.天然食用色素紫甘薯花青素的稳定性研究[J].食品工业,2012(6):99-102.
[30]刘艳杰.紫薯花色苷的提取纯化和组分分析及稳定性研究[D].上海:上海应用技术学院,2012.