酶-超声波法提取桑葚中花青素及其稳定性的研究
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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.
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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[2]史玉敏,陈洪国,严恒.丹桂中花青素提取工艺的优化[J].咸宁学院学报,2011,31(4):27~28.
[3]李双伶,郭俊凌,杜晓.茶树紫色芽叶中花青素的提取-层析分离鸡初步鉴定[J].安徽农业科学,2009,37(28):13799-13802.
[4]江岩.新疆药桑葚花青素延缓衰老作用的研究[J].卫生研究,2010,39(4):451-~453.
[5]张琳,李力,杨灿灿等.酶-超声波联合提取紫薯中花青素的研究[J].安徽农业科学,2014,42(35):12665-12666.