黑果枸杞Lycium ruthenicum色素的提取与食品安全性评价
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摘要
本研究以新疆地产黑果枸杞Lycium ruthenicum Murr.果实为实验材料,尝试将其作为一种食用色素产品的提取原材料进行开发利用。采用植物学、植物化学、食品卫生学和卫生毒理学的研究方法,通过单因素实验和正交实验,以提取物中色素含量为考察指标,对影响色素提取效果的各因素进行研究。结果表明,各因素对黑果枸杞色素提取效果的影响程度依次为:酸水pH>温度>固液配比>浸提时间。确定黑果枸杞色素的最佳提取工艺条件为以pH1.5的盐酸水溶液作浸提剂,提取温度为30℃,提取时间0.5 h,固液比1︰45时制取的色素产品色泽鲜丽,外观呈紫红色,品质优良。
用732阳离子交换树脂吸附分离黑果枸杞色素的条件与方法进行研究的结果表明,以1 mol/L HCl溶液作洗脱剂,色素回收率达68.86%。
对黑果枸杞色素的安全性进行了评价。首先,对其毒理学方面按照国家标准进行了检测,结果发现,此种色素属于无毒级别;其次,对色素中的有害微量元素进行了检测,发现均符合国家标准,因此,可以表明此种色素属于安全性较高的物质,经中试后,可应用于生产实践。
This paper, based on fruits of Lycium ruthenicum Murr. of Xinjiang, aims to exploit the utility of this plant as a possible extractive material for the pigment products.By integrating the theories and methods of botany, plant chemistry, food hygiene and toxicology, the extracting technology of pigment from Lycium ruthenicum Murr. is studied by single factor and orthogonal design experiments guided by the pigment contents in the extraction. Results show the successive order of factors affecting extraction is pH(HCl) > solid-liquid ratio >extraction temperature>extraction time. The best extraction condition is 1︰45, pH1.5 HCl, 30℃, 0.5 hours. The pigment produced by this method is purple power.
The absorption and disorption of the pigment Lycium ruthenicum Murr. with 001×7 sia are studied.The results show that eluting with 1mol/L HCl from 001×7 ,the pigment can be got 68.86%.
According to the nation standards, the safety assessment of this pigment is studied. Its some items of toxicity are examined.The result shows that this pigment is safe, and the harmful element is also examined. We found that all results are correspondent with the nation standards, so this pigment is a safe element and can be used in production and life.
用732阳离子交换树脂吸附分离黑果枸杞色素的条件与方法进行研究的结果表明,以1 mol/L HCl溶液作洗脱剂,色素回收率达68.86%。
对黑果枸杞色素的安全性进行了评价。首先,对其毒理学方面按照国家标准进行了检测,结果发现,此种色素属于无毒级别;其次,对色素中的有害微量元素进行了检测,发现均符合国家标准,因此,可以表明此种色素属于安全性较高的物质,经中试后,可应用于生产实践。
This paper, based on fruits of Lycium ruthenicum Murr. of Xinjiang, aims to exploit the utility of this plant as a possible extractive material for the pigment products.By integrating the theories and methods of botany, plant chemistry, food hygiene and toxicology, the extracting technology of pigment from Lycium ruthenicum Murr. is studied by single factor and orthogonal design experiments guided by the pigment contents in the extraction. Results show the successive order of factors affecting extraction is pH(HCl) > solid-liquid ratio >extraction temperature>extraction time. The best extraction condition is 1︰45, pH1.5 HCl, 30℃, 0.5 hours. The pigment produced by this method is purple power.
The absorption and disorption of the pigment Lycium ruthenicum Murr. with 001×7 sia are studied.The results show that eluting with 1mol/L HCl from 001×7 ,the pigment can be got 68.86%.
According to the nation standards, the safety assessment of this pigment is studied. Its some items of toxicity are examined.The result shows that this pigment is safe, and the harmful element is also examined. We found that all results are correspondent with the nation standards, so this pigment is a safe element and can be used in production and life.
引文
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[2]刘栋.甘薯功能性成份研究[D].扬州大学硕士生毕业论文,2004,2.
[3]刘钟栋编著.食品添加剂原理及应用技术(第二版)[M].北京:中国轻工业出版社,2004,259.
[4]江波,杨瑞金,卢蓉蓉编著.食品化学[M].北京:化学工业出版社,2004,10.
[5]陈来同,唐运编著.生物化学产品制备技术(2)[M].北京:科学技术文献出版社,2004,394-395.
[6]孙灵霞.木枣枣皮红色素的提取工艺及其稳定性研究[D].陕西师范大学硕士生毕业论文,2005,2-3.
[7]陈业高主编.植物化学成分[M].北京:化学工业出版社,2004, 8.
[8]Amrani-Joutei K, Glories Y.J.The anthocyanin pigment study[J].Int Sci Vigne Vin, 1996, 30:41-45.
[9]Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D, Wiley.The chemistry of wine stabilization and treatments[J].Handbook of enology, 2000,l2.
[10]符玉.蝙蝠葛红色素提取及与越橘、蓝靛果红色素性质比较研究[D].延边大学硕士论文,2004,1.
[11]Florian C. Stintzing and Reinhold Carle. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition [J].Trends in Food Science & Technology, 2004, 15:19—38.
[12]Gaff.Analysis of anthocyanins in the fruits of rubus pinnatus and coffea canephora [D].Kampala:Msc.Thesis, Makerere University, 1978, 31-95.
[13]Bettye, Musoke.The uses of plant colours (anthocyanin pigments) and methods to isolate them from plants[R].The World’s Women Congress, 2002, 42-77.
[14]Adaku.Analysis of pigments from aframomum angustifolium and carissa edulis fruit[D].Kampala:Msc.Thesis,Makerere University,1999,1-2,13-14,42-77.
[15]朱丽娟.不同光强和外源蔗糖对“洛阳红”牡丹花色和光和特性的影响[D].河南农业大学硕士生毕业论文,2005,2.
[16]S.Gallori, C.Giaccherini, A.R.Bilia, N.Mulinacci, F.F.Vincieri. Identification of Anthocyanins in Amorphophallus titanum(Becc.)Becc [J]. Chromatographia, 2004, 59:647-651.
[17]Zhiguo Ju. Fruit bagging, a useful method for studying anthocyanin synthesis and gene expression in apples [J].Scientia Horticulturae ,1998, 77:155-164.
[18]Hongqing Wang, Osamu Arakawa, Yoshie Motomura. Influence of maturity and bagging on the relationship between anthocyanin accumulation and phenylalanine ammonia-lyase (PAL) activity in‘Jonathan’apples[J]. Postharvest Biology and Technology, 2000,19:123-128.
[19]Zhiguo Ju, Chenglian Liu, Yongbing Yuan. Activities of chalcone synthase and UDPGal:flavonoid-3-0-glycosyltransferase in relation to anthocyanin synthesis in apple[J]. Scientia Horticulturac ,1995,63:175-185.
[20]Maarit J.Rein, Velimatti Ollilainen, Mikko Vahermo, Jari Yli-Kauhaluoma, Marina Heinonen. Identification of novel pyranoanthocyanins in berry juices [J]. Eur Food Res Technol,2005,220:239-244.
[21]Budic Leto., T.Lovric.J.G.Kljusuric, U.Vrhovesek. Anthocyanin composition of the red wine Babic affedted by maceration treatment [J]. Eur Food Res Technol, 2005:100.
[22]S.gallori, C. Giaccherini, A. R. Bilia, et al. Identification of Anthocyanins in Amorphophallus titanum (Becc.)Becc [J]. Chromatographia, 2004, 59:647-651.
[23]Fatima Lopes-da-Silva, Sonia de Pascua-Teresa, J.Rivas-Gonzalo, et al. Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection[J].Eur Food ResTechnol,2005,214:248-253.
[24]Fatima Lopes-da-Silva, Sonia de Pascual-Teresa, Julian Rivas-Gonzalo, Celestino Santos-Buelga. Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection[J]. Eur Food Res Technol, 2002,214:248-253.
[25]I.Budic-Leto,T.Lovric,J.Gajdos Kljusuric,I.Pezo,U. Vrhovsek. Anthocyanin composition of the red wine Babic affected by maceration treatment[J].Eur Food Res Technol ,2005,100.
[26]杨安钢,毛积芳,药立波编.生物化学与分子生物学实验技术[M].北京:高等教育出版社,2001,8.
[27]申泮文主编.化学生物学与生物技术[M].北京:科学出版社,2005,153.
[28]陈来同,唐运编著.生物化学产品制备技术(1)[M].北京:科学技术文献出版社,2003,16-17.
[29]欧阳平凯,胡永红编.生物分离原理及技术[M].北京:化学工业出版社,1999,132.
[30]刘钟栋编著.食品添加剂原理及应用技术(第二版)[M].北京:中国轻工业出版社,2000,112-120.
[31]Karen H. Wiltshire, Maarten Boersma, Anita Moller, Heinke Buhtz. Extraction of pigments and fatty acids from the green alga Scenedesmus obliquus (Chlorophyceae)[J]. Aquatic Ecology , 2000, 34:119-126.
[32]四川医学院主编.卫生统计学[M],北京:人民卫生出版社,1985,87-93.
[33]刘毓谷.卫生毒理学基础[M].北京:人民卫生出版社,1997,60-66.
[34]马自超等.天然食用色素化学及生产工艺学[M].北京:中国林业出版社,1994,5-7,291.
[35]蔺定运.食用色素的识别与应用[M].北京:中国食品出版社,1987,2-12,119-129.
[36]武汉医学院主编.营养与食品卫生学[M].北京:人民卫生出版社,1985,379-4212.
[37]蔺定运.食用色素的识别与应用[M].北京:中国食品出版社,1987,2-12,119-129.
[38]GB15193.1—94《中华人民共和国食品安全性毒理学评价程序》
[39]天津轻工业学院食品工业教学研究室编。食品添加剂(修订版)[M].北京:中国轻工业出版社,1985,407-408.
[40]郑建仙编著.功能性食品学[M].北京:中国轻工业出版社,2003,114-116.
[41]孙健.新疆天然食用植物色素资源的开发与利用——蜀葵红色素的研究[D].新疆师范大学硕士学位论文,2004,9.
[42]甘青梅,骆桂法,李普衍等.藏药黑果枸杞开发利用的研究[J].青海科技,1997,4(1)17.
[43]郗金标,张福锁,毛达如,等.新疆药用盐生植物及其利用潜力分析[J].中国农业科技导报,2003,5(1):43-48.
[44]中国科学院新疆综合考察队和中国科学院植物研究所主编.新疆植被及其利用[M].北京:科学出版社,1978,198.
[45]刘永民主编.维吾尔药志(下)[M].乌鲁木齐:新疆科技卫生出版社,1999,478-485.
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