菠萝皮中色素、果胶的提取纯化及性质研究
详细信息    本馆镜像全文|  推荐本文 |  |   获取CNKI官网全文
摘要
天然色素和果胶是具有广泛应用前景的农副产品提取物,为了促进菠萝皮的综合利用,本论文对菠萝皮色素的提取、精制、产品成分和稳定性进行了系统全面的研究,并建立了菠萝皮联产色素、果胶工艺流程。
     研究采用单因素和正交实验确立了有机溶剂浸提菠萝皮干粉和鲜皮色素2条工艺,通过对比,选择干粉色素浸提工艺并采用响应面进一步优化工艺参数,确定最终优化工艺为浸提溶剂75%乙醇,料液比1:60(g/mL),温度70℃,破碎度过10目,浸提级数2级,1级浸提时间2h,2级浸提时间0.5h。采用此工艺得到的菠萝皮水溶性色素和黄酮粗品总黄酮含量分别为2.451mg/g和245.966 mg/g,油溶性色素粗品总类胡萝卜素含量为3.149 mg/g。
     研究分别采用AB-8、D101大孔吸附树脂、聚酰胺、氧化镁和硅胶对菠萝皮水溶性色素、黄酮、油溶性色素粗品进行精制。精制后的菠萝皮水溶性色素和黄酮产品总黄酮含量分别为90.558 mg/g和321.222 mg/g,油溶性色素产品总类胡萝卜素含量为7.834 mg/g。成分初步分析的结果表明菠萝皮水溶性色素精制品中可能含有黄酮、二氢黄酮和黄酮醇类物质,并含有低浓度花色素。菠萝皮黄酮精制品可能含有二氢黄酮和查耳酮类物质。菠萝皮油溶性色素精制品中含有类胡萝卜素成分。
     菠萝皮黄酮和水溶性色素的稳定性实验结果表明:菠萝皮黄酮对加热、(钠、钙、镁、锌)离子、糖、抗氧剂Vc稳定,对光照、pH、(铝、铜、亚铁)离子、常用防腐剂苯甲酸钠及山梨酸钾和氧化剂不稳定。菠萝皮水溶性色素对光照、加热、金属离子(钠、钙、镁、锌、铝、铜、亚铁离子)、糖、抗氧化剂Vc,防腐剂苯甲酸钠、山梨酸钾稳定,对pH和氧化剂较不稳定。对比可知:菠萝皮黄酮稳定性较好,菠萝皮水溶性色素稳定性很好,后者比前者更稳定。
     研究通过单因素和正交优化实验确立菠萝皮干粉果胶提取工艺和浸提色素后的菠萝皮残渣浸提果胶工艺。建立菠萝皮联产色素、果胶工艺路线,采用此工艺,过10目的菠萝皮粉100g(水分含量11.77%)可得到菠萝皮水溶性色素产品1.68g,菠萝皮黄酮产品0.30g,菠萝皮油溶性色素产品0.55g,菠萝皮果胶1.12g。果胶产品半乳糖醛酸含量为69.43%,质量符合国家标准。
The natural pigment and pectin are extractive of agricultural by-products which have wide prospect in application. In order to promote the comprehensive utilization of pineapple[Ananas Comosus(L.) Merr.] peel, the extraction, purification, component analysis and stability of pigme- nt from pineapple peel were systematically studied, and a joint production process was established for the production of pigment and pectin from pineapple peel.
     By single factor and orthogonal tests, 2 organic solvent extraction process of both fresh and dry pineapple peel were determined. By contrast, the process of dry pineapple peel was chosen and its process parameters were further optimized by the response surface method, the ultimate optimal process is: 75% ethanol as extraction solvent, liquid and solid ratio:60(mL/g), extraction temperature:70℃, degrees of fragmentation:through 10 meshes, the number of extraction cycles: 2, extraction time of cycle 1: 2 hours, cycle 2: 0.5 hour. The products got by applying this proce- ss are as follow: crude water-soluble pigment of pineapple peel, its total content of flavonoids: 2.451 mg/g; crude flavonoid of pineapple peel, its total content of flavonoids: 245.966 mg/g; crude oil-soluble pigment of pineapple peel, its total content of carotenoids: 3.149 mg/g.
     Using AB-8, D101 macroporous resin, polyamide, magnesium oxide and silica gel, the cru- de pineapple peel water-soluble pigment, flavonoid and oil-soluble pigment were refined, respec- tively. After purification, the total content of flavonoids of refined water-soluble pigment and fla- vonoid are 90.558 mg/g and 321.222 mg/g, respectively; total content of carotenoids of refined oil-soluble pigments is 7.834 mg/g. Preliminary component analysis showed that refined pineapple peel water-soluble pigment may contain flavone, flavanone and flavonol, and a low concentratio- ns of anthocyanin. Refined pineapple peel flavonoid may contain flavanone and chalcone. Refin- ed pineapple peel oil-soluble pigment has carotenoid.
     Results of stability experiments of pineapple peel flavonoid and water-soluble pigment showed: refined pineapple peel flavonoid is stable with heating, (sodium, calcium, magnesium, zinc)ions, sugar and Vc; astable with lighting, pH, (aluminum, copper, ferrous) ions, commonly used preservative:sodium benzoate and potassium sorbate, and oxidants. Refined pineapple peel water-soluble pigment is stable with lighting, heating, metal ions (sodium, calcium, magnesium, zinc, aluminum, copper, ferrous ion), sugar, Vc, sodium benzoate and potassium sorbate, less stable with pH and oxidant. The stability of refined pineapple peel flavonoid is good, the stability of refined pineapple peel water-soluble pigment which is more stable than the former is very good.
     Through single factor and orthogonal experiments, 2 pectin extraction process of pineappl- e peel powder and pineapple peel residue after pigment extraction were determined. A joint production process was established for the production of pigment and pectin from pineapple peel. Using this process, 100g pineapple peel powder(water content 11.77%) which is through 10 mesh could obtain water-soluble pigments: 1.68g, flavonoids: 0.30g, oil-soluble pigments: 0.55g, pectin: 1.12g. The content of galacturonic acid of pineapple peel pectin is 69.43%, and the quality of pectin meet national standard.
引文
[1]徐迟默,杨连珍.菠萝科技研究进展[J].华南热带农业大学学报,2007,13(3):24-29.
    [2]张箭.菠萝发展史考证与论略[J].农业考古,2007(4):172-174.
    [3]丁道福.菠萝加工和综合利用[M].北京:中国轻工业出版社,1980.
    [4]广东省农业科学院果树研究所.菠萝及其栽培[M].北京:轻工业出版社,1987.
    [5]康西.消夏佳果——菠萝[J].药物与人,2008(8):34.
    [6]佚名.菠萝巧吃好处多[J].果农之友,2008(4):54.
    [7]小姚.菠萝食疗方[J].中国保健营养,2007(5):56.
    [8]董定超,李玉萍,梁伟红,等.近十年世界菠萝的生产易现状[J].热带农业科学,2008,28(2):59-63.
    [9]文尚华.我国菠萝产业发展现状与对策探讨[J].中国热带农业,2006(1):9-11.
    [10]文尚华,蔡泽祺,张伟雄,等.我国菠萝优势区域布局规划[C]//热带作物产业带建设规划研讨会——热带果树产业发展论文集.2006:87-88.
    [11]舒肇甦,韩广勇,邓光仙.我国菠萝加工与综合利用现状[J].保鲜与加工,2006,34(3):4-7.
    [12]杨礼富,谢贵水.菠萝加工废料——果皮渣的综合利用[J].热带农业科学,2002,22(4):67-71.
    [13]苑艳辉.菠萝皮的综合利用[J].食品与发酵工业,2005,31(2):145-147.
    [14]王玲,秦小明,杨辛苗,等.菠萝皮渣果醋酿制新工艺研究[J].中国调味品,2008(6):57-59.
    [15]R. Singh, S. Singh. Design and development of batch type acetifier for wine-vinegar production[J]. Indian Journal of Microbiology, 2007, 47(2): 153-159.
    [16]林绍文.利用废弃菠萝皮酿制菠萝酒及菠萝醋的生产工艺:中国,CN00130874.2[P].2001-07-11.
    [17]黄发新,詹云辉,胡炳芬.用菠萝皮、渣酿制白兰地的初步研究[J].云南热作科技,1997,20(1): 11-15.
    [18]Bo Jin, Pinghe Yin, Yihong Ma. Production of lactic acid and fungal biomass by Rhizopus fungi from food processing waste streams[J]. Journal of Industrial Microbiology and Biotechnology, 2005(32): 678-686.
    [19]朱玉强,王统一.菠萝皮发酵乳酸饮料的制作[J].食品研究与开发,2003,24(2):52-53.
    [20]邓楚津,李秀娟.酶法分离菠萝皮汁工艺研究[J].食品工业科技,2007(11):170-172.
    [21]Sompong Sruamsiria. Agricultural wastes as dairy feed in Chiang Mai[J]. Animal Science Journal, 2007 (78): 335-341.
    [22]T. Jetana, W. Suthikrai, S. Usawang. The effects of concentrate added to pineapple(Ananas Comosus linn. Mer.) waste silage in differing ratios to form complete diets, on digestion, excretion of urinary purine derivati- ves and blood metabolites in growing, male,Thai swamp buffaloes[J]. Tropical Animal Health and Production, 2009, 41(4): 449-459.
    [23]叶盛权,吴晖,郭祀远.菠萝皮干燥工艺研究[J].现代食品科技, 2007,23(11):30-33.
    [24]钟灿桦,黄和,秦小明.菠萝皮发酵生产饲料蛋白的工艺条件研究[J].饲料工业,2007,28(11):54-57
    [25]J. N. Nigam, M. C. Kakati. Optimization of dilution rate for the production of value added product and simultaneous reduction of organic load from pineapple cannery waste[J]. World Journal of Microbiology & Biotec hnology, 2002(18): 301-305.
    [26]查国君,张无敌,尹芳,等.菠萝皮厌氧发酵产沼气的研究[J].能源工程,2007(1):41-43.
    [27]Rani D. Swaroopa, Nand Krishna. Ensilage of pineapple processing waste for methane generation[J]. Waste Management, 2004, 24(5): 523-529.
    [28]施翔星,宋洪川,黄遵锡,等.室温下菠萝皮渣厌氧发酵产氢潜力研究[J].可再生能源,2008,26(5): 41-42.
    [29]章佩芬,郭勇罗,焕敏.菠萝蛋白酶的研究与应用进展[J].华西药学杂志,2002,17(2):128.
    [30]林晨,李诺,韩琦.菠萝蛋白酶的药用功能及其在畜牧业的应用前景[J].中国畜牧兽医,2005,32(1): 14.
    [31]李乃成,贺艳丽,凌沛学.菠萝蛋白酶[J].食品与药品,2007,9(01A):26.
    [32]曹昱,符桢华,曹以诚,等.菠萝蛋白酶生产干燥新工艺[J].食品研究与开发,2009,30(5):84-86.
    [33]王平诸,孙君社,李魁.菠萝蛋白酶三种生产工艺的比较[J].河南化工,2002(7):1-3.
    [34]曲延平.高活性菠萝蛋白酶提取的研究获全国商业科技进步奖三等奖[J].中国果菜,2007(6):51.
    [35]Umesh Hebbar H, Sumana B, Raghavarao K. S. M. S. . Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes[J]. Bioresource Technology, 2008, 99(11): 4896-4902.
    [36]何方奕,张捷莉,程钰杰.菠萝色素的提取及其稳定性的研究[J].鞍山师范学院学报(综合版),1998, 19(4):31-34.
    [37]司新超,黄和.菠萝皮色素的提取及稳定性研究[J].广西热带农业,2007(2):1-4.
    [38]唐琳,王文波.利用菠萝皮和渣提取果胶[J].农牧产品开发,1999(6):16.
    [39]张初署,秦小明,林华娟,等.菠萝皮渣果胶超声波提取工艺条件研究[J].食品工业科技,2007,28(3): 147-149.
    [40]严浪,田海军,张树明,等.菠萝半纤维素多糖的提取纯化及免疫活性研究[J].食品科学,2008,29(2): 35-38.
    [41]罗建平,徐学玲,潘利华,等.菠萝皮渣多糖的提取与体外抗氧化活性研究[J].食品科学,2009,30 (18):172-175.
    [42]C. T. Tran, L. I. Sly, D. A. Mitchell. Selection of a strain of Aspergillus for the production of citric acid from pineapple waste in solid-state fermentation[J]. World Journal of Microbiology & Biotechnology, 1998 (14): 399-403.
    [43]T. Prakongpan, A. Nitithamyong, P. Luangpituksa. Extraction and Application of Dietary Fiber and Cellu- lose from Pineapple Cores[J]. Journal of Food Science, 2002, 67(4): 1308-1313.
    [44]曾少葵,蒋志红,吴文龙.利用菠萝渣制备高活性膳食纤维的工艺研究[J].现代商工业,2004(11/12):79-80.
    [45]王世宽,郭春晓.微生物发酵法制备菠萝渣膳食纤维的工艺研究[J].食品工业,2007(6):18-20.
    [46]L. H. Mckee, T. A. Latner. Underutilized sources of dietary fiber: A review[J]. Plant Foods for Human Nutrition, 2000(55): 285–304.
    [47]范凤玲,张金泽,薛毅.少孢根霉发酵菠萝果渣促进粗多酚溶出的研究[J].食品工业科技,2008,29 (4):95-98.
    [48]Correia Roberta T. P. , McCue Patrick, Magalh?es Margarida M. A. , et al. Production of phenolic anti- oxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus [J]. Process Biochemistry, 2004, 39(12): 2167-2172.
    [49]Roberta T. P. Correia, Patrick Mccue, Dhiraj A. Vattem, et al. Amylase and helicobacter pylori inhibition by phenolic extracts of pineapple waste bioprocessed by Rhizopus oligosporus [J]. Food Biochemistry, 2004 (28):419–434.
    [50]林华娟,秦小明,张初署,等.菠萝渣生产果胶酶的研究[J].食品科技,2009,34(5):70-73.
    [51]邓毛程,王瑶,李胜.黑曲霉利用菠萝皮培养基发酵产果胶酶的研究[J].中国酿造,2009,208(7):106 -108.
    [52]李青松.棉子壳添加菠萝皮栽培金针菇的试验初探[J].食用菌,2009(1):23.
    [53]陈玉水,潘伟斌.植物废弃物饲养蚯蚓的试验研究[J].广西农业生物科学,1999,18(4):270-273.
    [54]Mainoo, Barrington, Whalen, et al. Pilot-scale vermicomposting of pineapple wastes with earthworms native to Accra, Ghana[J]. Bioresource Technology, 2009, 100(23): 5872-5875.
    [55]白栓锁.菠萝皮取代烟叶的制作方法:中国,CN1820663[P].2006-08-23.
    [56]Manuel Moya, Jose Vega, Maria Sibaja, et al. Polyurethanes from pineapple waste[R]. 2001: 235-240.
    [57]周立国.食用天然色素及其提取应用[M].济南:山东科学技术出版社,1993.
    [58]郭凤华.天然色素的提取和应用研究[J].山东食品发酵,2008(1):27-30.
    [59]王统一,樊静,赵兵.天然色素的提取和精制研究进展[J].中国食品添加剂,2008(1):198-201.
    [60]蔺定运.食用色素的识别及应用[M].北京:中国食品出版社,1987:139,140.
    [61]马自超.天然食用色素化学及生产工艺学[M].北京:中国林业出版社,1994:2,193-198.
    [62]邓祥元,王淑军,李富超等.天然色素的资源和应用[J].中国调味品,2006(10):49-52.
    [63]原小梅,韩维和.天然色素的研究[J].陕西师范大学继续教育学报(西安),2006,23(2):111-113.
    [64]贾呐,龚建培.常见植物染料黄色系的色素提取及染色分析[J].染整技术,2006,28(3):24-27.
    [65]Velmurugan, Kamala-Kannan, Balachandar, et al. Natural pigment extraction from five filamentous fungi for industrial applications and dyeing of leather[J]. Carbohydrate Polymers, 2010, 79(2): 262-268.
    [66]马庆一,卫军,池银珠.天然色素作为防腐剂的筛选及应用研究(一)[J].食品科学,2002,23(5):121- 124.
    [67]马庆一,卫军,池银珠.天然色素作为防腐剂的筛选及应用研究(二)[J].食品科学,2002,23(6):78- 80.
    [68]Vishwas C. Bhagat, Radheshyam D. Patil, P. R.Channekar, et al. Herbal indicators as a substituent to synthetic indicators[J]. International Journal of Green Pharmacy, 2008(3): 162-163.
    [69]Chigurupati Neela, Saiki Lani, Gayser Jr Charles, et al. Evaluation of red cabbage dye as a potential natural color for pharmaceutical use[J]. International Journal of Pharmaceutics, 2002, 241(2): 293-300.
    [70]J. M. R. C. Fernando, G. K. R. Senadeera. Natural anthocyanins as photosensitizers for dye-sensitized solar devices[J]. Current science, 2008, 95(5): 663-666.
    [71]魏跃胜.食物中天然色素物质生理保健功能研究[J].武汉商业服务学院学报,2007,21(3):46-48.
    [72]吴晶,黄澜,吕圭源.天然色素的药理作用研究概况[J].时珍国医国药,2005,16(9):915-916.
    [73]徐清海,明霞.天然色素的提取及其生理功能[J].应用化工,2005,34(5):268-270.
    [74]毕红霞,薛勇,卢奎.几类天然色素的生理功能[C]//中国食品添加剂生产应用工业协会2002年着色剂专业委员会年会资料汇编.2002:23-39.
    [75]高彦祥,许正虹.食用天然色素安全性研究进展[C]//食品安全监督与法制建设国际研讨会暨第二届中国食品研究生论坛论文集(上).2005:162-166.
    [76]任顺成,王小丽,孙军涛.枸杞色素提取工艺及其稳定性研究[J].食品研究与开发,2009,30(2):183 -187.
    [77]简文杰,江滨炜,吴云辉,等.橘皮油溶性色素提取工艺研究[J].现代食品科技,2009,25(7):776-779
    [78]Vatai Tünde, ?kerget Mojca, Knez ?eljko, et al. Extraction and formulation of anthocyanin-concentrates from grape residues[J]. Journal of Supercritical Fluids, 2008, 45(1): 32-36.
    [79]黄丽秀,欧丽兰,莫肖云.九里香叶色素的提取及其稳定性研究[J].微量元素与健康研究,2009, 26(4):17-19.
    [80]O. P. S. Rebecca, R. Zulianna, A. N. Boyce, et al. Determing Pigment Extraction and Pigment Stability of Dragon Fruit(Hylocereus polyrhizus)[J]. Journal of Biological Sciences, 2008, 8(7): 1174-1180.
    [81]赵建芬,董姬,韦寿莲.落葵色素的提取工艺及性质[J].食品科学,2009,30(6):65-68.
    [82]胥获,代光辉,郝博济,等.茼蒿色素的提取工艺及稳定性研究[J].食品研究与开发,2009,30(2):19- 23.
    [83]吕晓玲,张淑娟,范辉.黑花生衣色素的提取工艺条件研究[J].食品研究与开发,2009,30(5):178- 181.
    [84]黄俊娴,梁荣选,杨建男.天然色素的提取方法和应用[J].广东化工,2006,33(6):63-66.
    [85]浙江省农业科学院.一种天然色素的提取方法:中国,200510049478.4[P].2005-09-07.
    [86]陈连文,曾妮.紫外分光光度法对野酸枣皮色素的提取及性能测定的研究[J].北京教育学院学报(自然科学版),2009,4(1):4-9.
    [87]罗向东,谢建坤,张乐华,等.杜鹃花色素的提取及稳定性研究[J].安徽农业科学,2009,37(23): 10848-10851.
    [88]张贝贝,程显好,黄元姣.葡萄酒糟色素提取工艺研究[J].食品工业科技,2009,30(6):312-315.
    [89]文廷刚,杜小凤,杨文飞,等.瓜蒌皮色素提取方法及其理化性质研究[J].食品科学,2009,30(5): 32-35.
    [90]López-Hernández E. , Ponce-Alquicira E. , Cruz-Sosa, F. , et al. Characterization and Stability of Pigment Extracted from Terminalia Catappa Leaves[J]. Journal of Food Science, 2001, 66 (6): 832-836.
    [91]Longo Luigia, Vasapollo Giuseppe. Extraction and identification of anthocyanins from Smilax aspera L. berries[J]. Food Chemistry, 2006, 94(2): 226-231.
    [92]张腊梅,薛文通,张惠.辣椒红色素的提取及稳定性研究现状[C]//2007中国中部地区农产品加工产学研研讨会论文集—果蔬加工.2007:53-58.
    [93]时海香,仲山民,吴峰华.超临界CO2萃取常山胡柚天然色素工艺[J].林业科技开发,2008,22(1):20- 23.
    [94]Lei Feng, Haiwei Ji, Hongxia Gu, et al. An Efficient Method for Extraction,Separation and Purification of Naphthoquinone Pigments from Lithospermum erythrorhizon Sieb.et Zucc.by SFE and HSCCC[J]. Chromato- graphia, 2009(70): 1197-1200.
    [95]李巧玲,陈学武,李琳.微波强化浸取天然色素的研究[J].食品科学,2002,23(2):49-52.
    [96]李巧玲,李琳.微波强化浸取天然色素机理的探讨[J].食品科学,2005,26(6):78-80.
    [97]徒晓茜.天然色素的提取与分离[J].印染助剂,2006,23(9):37-40.
    [98]Begona de Ancos, M Pilar Cano, Almudena Hernandez, et al. Effects of microwave heating on pigment composition and colour of fruit purees[J]. Journal of the Science of Food and Agriculture, 1999(79): 663-670.
    [99]王琴,赖金莲,王丽娟.紫甘薯花色苷色素提取方法的研究[J].食品工业,2009(4):24-26.
    [100]佚名.超声波[EB/OL].(2010-03-23)[2010-03-29].http://baike.baidu.com/view/32371.htmL?wtp=tt.
    [101]岳辉吉,朱杰.天然色素的超声提取研究[J].现代生物医学进展,2006,6(5):11-13.
    [102]常丽新,贾长虹,赵永光等.超声波辅助法提取月季花红色素的最佳工艺研究[J].食品工业科技, 2009,30(4):279-281.
    [103]河南中医学院.从地黄中制备天然色素的方法:中国, 200610017738.4[P].2006-10-11.
    [104]Choudhari Sheetal M. , Ananthanarayan Laxmi. Enzyme aided extraction of lycopene from tomato tiss- ues[J]. Food Chemistry, 2007, 102(1): 77-81.
    [105]Thorsten Maier, Anne G?ppert, Dietmar Kammerer, et al. Optimization of a process for enzyme-assisted pigment extraction from grape ( Vitis vinifera L.) pomace[J]. European Food Research & Technology, 2008, 227(1): 267-275.
    [106]宋茹,祝颖,俞群娣.酶解法制备的鱿鱼墨黑色素鉴定及理化性质[J].浙江海洋学院学报(自然科学版),2009,28(1):95-98.
    [107]吴素萍.酶法提取长枣红色素的研究[J].中国调味品,2009,34(4):46-49.
    [108]孙培冬,刘云秋,孙燕鼎.高压法提取天然色素[J].中国食品添加剂,2005(5):111-112.
    [109]Can Quan, Charlotta Turner. Extraction of Astaxanthin from Shrimp Waste Using Pressurized Hot Etha- nol[J]. Chromatographia, 2009(70): 247-251.
    [110]Maricela Martinez Jimenez, Selenia Miranda Bahena, Cesar Espinoza, et al. Isolation,Characterization, and Production of Red Pigment from Cercospora piaropi a Biocontrol Agent for Waterhyacinth[J]. Mycopath- ologia, 2009, 169(4): 309-314.
    [111]Pongrawee Nimnoi, Saisamorn Lumyong. Improving Solid-State Fermentation of Monascus purpureus on Agricultural Products for Pigment Production [J]. Food Bioprocess Technology, 2009(8): 1-7.
    [112]吴克伟,马越,赵晓燕,等.花青素类色素提取纯化研究现状及发展趋势[J].中国食品添加剂,2008 (S1):147-150.
    [113]李崇瑛,王安,杨涛,等.食用天然色素的纯化与研究进展[J].中国调味品,2007(9):18-22.
    [114]郑恒,刘杰超,焦中高.甜樱桃红色素的提取与纯化工艺研究[J].中国食物与营养,2009(4):42-44.
    [115]赵慧芳,李维林,王小敏,等.黑莓果实色素纯化及干燥工艺研究[J].食品科学,2009,30(12):35-39
    [116]王金亭,鞠秀萍,吴广庆.大孔吸附树脂纯化紫荆花红色素的研究[J].食品研究与开发,2009,30 (4):49-53.
    [117]姚中铭.天然色素桅子黄提取、精制工艺及稳定性的研究[D].天津:天津轻工业学院,2001.
    [118]孙丽英.樱桃红色素的提取及性质研究[D].北京:中国农业大学,2005.
    [119]李晓银,岳红,朱峰.天然色素提取和分析技术研究进展[J].林产化学与工业,2006,26(3):118-122
    [120]王鑫.红辣椒色素的提取、分离及光稳定性研究[D].无锡:江南大学,2005.
    [121]王爱晶,刘晓东,刘香环,等.芍药花红色素的分离及初步鉴定[J].东北林业大学学报,2009,37(5): 74-76.
    [122]罗杨合,韦飞梅,马冰琼.马蹄皮色素成分的初步分析[J].化学工程师,2009,168(9):17-19.
    [123]Longo Luigia, Scardino Anna, Vasapollo Giuseppe. Identification and quantification of anthocyanins in the berries of Pistacia lentiscus L., Phillyrea latifolia L. and Rubia peregrina L.[J]. Innovative Food Science & Emerging Technologies, 2007, 8(3): 360-364.
    [124]Andreas Degenhardt, Peter Winterhalter. Isolation of natural pigments by high speed CCC[J]. Journal of Liquid Chromatography and Related Technologies, 2001, 24(11/12): 1745-1764.
    [125]Winterhalter, Peter. Application of countercurrent chromatography (CCC) to the analysis of natural pig- ments[J].Trends in Food Science & Technology, 2007, 18(10): 507-513.
    [126]H. B. Sowbhagya, S. R. Sampathu, N. Krishnamurthy. Natural Colorant from Marigold-Chemistry and Technology[J]. food reviews international, 2004, 20(1): 33-50.
    [127]A. Cortes Gomez, J. L. Jimenez Perez, A. Cruz Orea, et al. Photoacoustic Analysis of Blue Corn Pigme- nts in Nixtamalized Flours[J]. International Journal of Thermophysics, 2006, 27(4): 1274-1281.
    [128]E. Forgacs, T. Cserhati. Thin-layer chromatography of natural pigments: new advancesj[J]. Journal of Liquid Chromatography and Related Technologies, 2002, 25(10/11): 1521-1541.
    [129]陆懋荪,尹佩玉,容蓉,等.黑芝麻黑色素的化学结构研究[J].食品科学,2007,28(11):91-94.
    [130]王金英,马中国,宗灿华.果胶的提取与应用[J].中国林副特产,2000(2):17-18.
    [131]何洁,刘秉钺.果胶的提取[J].黑龙江造纸,2004(4):31-33.
    [132]李建敏.桔皮色素、果胶和橙皮苷的连续提取及精制的研究[D].南昌:南昌大学,2007.
    [133]臧玉红.柑橘皮连续提取有效成分的工艺研究[D].天津:天津大学,2006.
    [134]黄天斌,果胶的提取方法与测定[J].文山师范高等专科学校学报,2004,17(4):380-381.
    [135]王敏,王倩,吴荣荣.果胶的提取工艺及新技术应用研究[J].衡水学院学报,2008,10(1):75-77.
    [136]李巧玲.果胶的提取[J].食品研究与开发,2002,23(3):16-17.
    [137]田辉,马力.果胶的提取与分离[J].中国食品添加剂,2007(1):126-130.
    [138]游新侠.苹果渣中果胶提取、纯化及不同分子量果胶特性的研究[D].西安:陕西师范学院,2007.
    [139]曲仕明,韩春超.土豆渣中提取果胶的工艺条件优化[J].现代食品科技,2009,25(4):425-427.
    [140]王娜,张陈云,戚雨妲,等.山楂果胶的提取及其食品化学特性[J].食品工业科技,2007,28(11):87- 89.
    [141]胡嘉琦.菊芋中菊糖和果胶的提取和分离纯化[D].长沙:中南大学,2007.
    [142]Maria Helene Canteri-Schemin, Heloísa Cristina Ramos Fertonani, Nina Waszczynskyj, et al. Extraction of Pectin From Apple Pomace[J]. Brazilian Archives of Biology and Technology, 2005, 48(2): 259-266.
    [143]M. A. Monsoor, A. Proctor. Preparation and Functional Properties of Soy Hull Pectin [J]. JAOCS, 2001, 78(7): 709-713.
    [144]Ram Sanati Faravash, Farzin Zokaee Ashtiani. The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace[J]. International Journal of Food Science and Technology, 2006(42): 1177-1187.
    [145]Andrew R. Kirby, Alistair J. MacDougall, Victor J. Morris. Sugar Beet Pectin–Protein Complexes[J]. FOBI, 2006(1): 51-56.
    [146]B. S. Virk, D. S. Sogi. Extraction and Characterization of Pectin from Apple(Malus Pumila. Cv Amri) Peel Waste[J]. International Journal of Food Properties, 2004, 7(3): 693-703.
    [147]Mollea C. , Chiampo F. , Conti R.. Extraction and characterization of pectins from cocoa husks: A preliminary study[J]. Food Chemistry, 2008, 107(3): 1353-1356.
    [148]Wong weng wai, Alkarkhi, Abbas F. M. , et al. Optimization of Pectin Extraction from Durian Rind ( Durio zibethinus) Using Response Surface Methodology[J]. Journal of Food Science, 2009, 74(8): 637- 641.
    [149]刘燕,刘钟栋.微波条件下烟梗果胶多糖提取工艺研究[J].中国食品添加剂,2006(5):58-61.
    [150]刘季善.大豆种皮制备果胶新方法:中国,200510104457.8[P].2006-09-06.
    [151]吴继红,彭凯,张燕,等.传统与微波辅助工艺提取苹果果胶品质比较[J].农业工程学报,2009, 25(9):350-355.
    [152]Kratchanova M. , Pavlova E. , Panchev I.. The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin[J]. Carbohydrate Polymers, 2004, 56(2): 181-185.
    [153]Wang Sijin, Chen Fang, Wu Jihong. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology[J]. Journal of Food Engineering, 2007, 78(2): 693-700.
    [154]田玉霞,仇农学,邓红,等.苹果渣中果胶的超声波辅助提取及特性研究[J].陕西师范大学学报(自然科学版),2009,37(5):100-104.
    [155]于海莲,胡震.超声波法提取香蕉皮中果胶的工艺研究[J].食品工业科技,2009,30(7):218-220.
    [156]Natalia Lorena Rojas, Sebastián Fernando Cavalitto, Carlos Fernando Mignone, et al. Role of PPase-SE in Geotrichum klebahnii, a yeast-like fungus able to solubilize pectin[J]. Electronic Journal of Biotechnology, 2008, 11(1): 1-8.
    [157]A. A. Kamnev, M. Colina, M.-F. Renou-Gonnord, et al.Atomic absorption spectroscopic investigation of the mineral fraction of pectin obtained from pumpkin and sugar beet[J]. Monatshfte fur Chemie, 1997(128): 211-216.
    [158]Ptichkina N. M. , Markina O. A. , Rumyantseva G. N.. Pectin extraction from pumpkin with the aid of microbial enzymes[J]. Food Hydrocolloids, 2008, 22(1): 192-195.
    [159]Jim Core. Pectin Extraction From Citrus and Sugar Beets[J]. Agricultural Research, 2007(2): 16-17.
    [160]Sid-Ahmed Rezzoug, Zoulikha Maache-Rezzoug, Frederic Sannier, et al. A Thermomechanical Prepro- cessing for Pectin Isolation from Orange Peel with Optimisation by Response Surface Methodology[J]. Inter- national Journal of Food Engineering, 2008, 4(1): 1-21.
    [161]Masmoudi Manel, Besbes Souhail, Chaabouni Moncef, et al. Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology[J]. Carbohydrate Polymers, 2008, 74(2): 185-192.
    [162]殷涌光,樊向东,刘凤霞,等.用高压脉冲电场技术快速提取苹果渣果胶[J].吉林大学学报(工学版), 2009,39(5):1224-1228.
    [163]马惠玲.苹果果胶的脱色及生产白色细粉的苹果果胶的工艺:中国, 200510124554.3[P].2006-05- 24.
    [164]王方方,陈开勋,范代娣,等.离子交换法制备果胶[J].食品科学,2009,30(4):57-60.
    [165]徐金瑞.苹果渣中果胶的提取及纯化技术研究[D].杨凌:西北农林科技大学,2003.
    [166]钟世安.柑橘类果皮中果胶的提取与制备:中国,200510032091.8[P].2007-03-07.
    [167]任小青,李海滨.苹果渣果胶提取工艺条件的研究[J].食品研究与开发,2009,30(6):93-95.
    [168]周尽花,周春山.柚皮果胶的盐析研究[J].中南林业科技大学学报,2009,29(3):95-99.
    [169]徐金瑞,刘兴华,任亚梅.苹果渣中果胶的盐析工艺研究[J].中国食品学报.2006,6(6):95-99.
    [170]杨韩晖.南瓜果胶盐析法提取工艺的研究[J].农产品加工(学刊),2007(9):44-47.
    [171]任吉君,王艳,孙秀华,等.盐析法提取红秋葵果胶的研究[J].食品科学,2006,27(12):402-405.
    [172]张锐,孙美榕.十二烷基伯胺乙酸盐盐析法提取柚子皮果胶多糖的研究[J].食品工业科技,2006 (5):120-122.
    [173]王淑敏,侯志敏,张雪倩.十二烷基伯胺乙酸盐盐析法在柑桔皮果胶提取中的应用[J].安徽农业科学,2008,36(10):3960.
    [174]李光水,刘启斌,虞新安.用混合盐析法从烟末中提取果胶的实验[J].烟草科技,2001(11):18-20.
    [175]全国食品添加剂标准化技术委员会.GB 8818-2008食品添加剂可可壳色素[S].北京:中国标准出版社,2009.
    [176]中华人民共和国农业部.GB/T 12291-90水果、蔬菜汁类胡萝卜素全量的测定[S].北京:中国标准出版社,1990.
    [177]刘良忠.天然红心蛋中红色类胡萝卜素的结构表征及其生物活性评价[D].武汉:华中农业大学, 2004.
    [178]毛跟年,许牡丹.功能食品生理特性与检测技术[M].北京:化学工业出版社,2005.
    [179]马自超,庞业珍.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.
    [180]孟灵芝,龚淑玲,何永炳.有机波谱分析(第二版)[M].武昌:武汉大学出版社,2003.
    [181]国家轻工业局行业管理司.QB 2484-2000食品添加剂果胶[S].北京:中国标准出版社,2000.
    [182]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1993.

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700