紫甘蓝中花青素提取条件优化研究
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摘要
以市售"紫甘2号"紫甘蓝为试材提取花青素,通过单因素试验和中心组合试验,分别探究料液比、柠檬酸质量分数、浸提时间与浸提温度对紫甘蓝花青素提取率的影响,并优化紫甘蓝花青素的提取条件。结果表明,紫甘蓝花青素最佳提取条件为:料液比1∶10(g/mL),柠檬酸质量分数4%,浸提温度80℃,浸提时间2 h,该条件下紫甘蓝花青素的提取率达2.78 mg/g。
In this study, the 'Zigan 2' purple cabbage was chosen as the raw materials to extract anthocyanin. The effects of solid-liquid ratio, citric acid concentration, extraction time, and extraction temperature on the extraction rate of anthocyanin from purple cabbage were investigated and the extracting conditions were optimized by single factor and central composite experiments. Results showed that, the best extraction conditions were: solid-liquid ratio1∶10(g/mL), citric acid concentration 4%, extraction temperature 80 ℃, and extraction time 2 h, under these conditions, the extraction yield of anthocyanin from purple cabbage was 2.78 mg/g.
In this study, the 'Zigan 2' purple cabbage was chosen as the raw materials to extract anthocyanin. The effects of solid-liquid ratio, citric acid concentration, extraction time, and extraction temperature on the extraction rate of anthocyanin from purple cabbage were investigated and the extracting conditions were optimized by single factor and central composite experiments. Results showed that, the best extraction conditions were: solid-liquid ratio1∶10(g/mL), citric acid concentration 4%, extraction temperature 80 ℃, and extraction time 2 h, under these conditions, the extraction yield of anthocyanin from purple cabbage was 2.78 mg/g.
引文
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[22] PUERTOLAS E, CREGENZAN O, LUENGO E, et al. Pulsedelectric-field-assisted extraction of anthocyanins from purple-fleshed potato[J]. Food Chemistry, 2013,136(3-4):1330-1336. DOI:10.1016/j.foodchem.2012.09.080.
[23]杨兆艳. pH示差法测定桑椹红色素中花青素含量的研究[J].食品科技, 2007, 32(4):201-203. DOI:10.3969/j.issn.1005-9989.2007.04.060.
[24]张泽生,林纪伟,王志平,等.比色法测定不同产地黑豆皮中花青素含量[J].食品研究与分析, 2012, 33(5):143-145.DOI:10.3969/j.issn.1005-6521.2012.05.041.
[2]徐春明,庞高阳,李婷.花青素的生理活性研究进展[J].中国食品添加剂, 2013, 23(3):205-211. DOI:10.3969/j.issn.1006-2513.2013.03.028.
[3]韩海华,梁名志,王丽,等.花青素的研究进展及其应用[J].茶叶, 2011, 37(4):217-220. DOI:10.3969/j.issn.0577-8921.2011.04.006.
[4]王兆雨,徐美玲,朱蓓薇,等.蓝莓花青素的提取工艺条件[J].大连轻工业学院学报, 2007, 26(3):196-199. DOI:10.3969/j.issn.1674-1404.2007.03.002.
[5]费旭元,林智,梁名志,等.响应面法优化“紫娟”茶中花青素提取工艺的研究[J].茶叶科学, 2012, 32(3):197-202.
[6]刘倩,齐计英,韩静,等.响应面法优化回流提取紫薯花青素工艺[J].生物技术通报, 2014, 29(12):99-104. DOI:10.13560/j.cnki.biotech.bull.1985.2014.12.016.
[7] LUNA-VITAL D, LI Q, WEST L, et al. Anthocyanin condensed forms do not affect color or chemical stability of purple corn pericarp extracts stored under different pHs[J].Food Chemistry,2017,232(1):639-647. DOI:10.1016/j.foodchem.2017.03.169.
[8]施鹏飞,肖海峻,罗红霞,等.响应面分析法优化紫薯花青素提取工艺[J].食品工业科技, 2014, 35(20):322-326. DOI:10.13386/j.issn1002-0306.2014.20.062.
[9]潘利华,王建飞,叶兴乾,等.蓝莓花青素的提取工艺及其免疫调节活性[J].食品科学, 2014, 35(2):81-86. DOI:10.7506/spkx1002-6630-201402015.
[10] XU J T, SU X Y, LIM S, et al. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40[J]. Food Chemistry, 2015,186(1):90-96. DOI:10.1016/j.foodchem.2014. 08.123.
[11] WICZKOWSKI W, TOPOLSKA J, HONKE J. Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period[J]. Journal of Functional Foods,2014,7:201-211. DOI:10.1016/j.jff.201402.011.
[12]肖丽霞,汪芬,张超,等.提取剂对紫玉米花青素提取量的影响[J].农产品加工(创新版), 2009, 12(6):38-41. DOI:10.3969/j.issn.1671-9646.2009.06.013.
[13] HEINONEN J, FARAHMANDAZAD H, VUORINEN A, et al.Extraction and purification of anthocyanins from purplefleshed potato[J]. Food and Bioproducts Processing, 2016,99:136-146. DOI:10.1016/j.fbp.2016.05.004.
[14]陈云霞,田密霞,胡文忠,等.蓝莓花色苷提取工艺及其抗氧化性研究[J].保鲜与加工,2015,15(2):34-39. DOI:10.3969/j.issn.1009-6221.2015.02.007.
[15]魏安池,代红丽,谷文英.响应面分析法优化红花黄色素提取工艺条件[J].食品与机械, 2006, 22(2):11-13,52. DOI:10.3969/j.issn.1003-5788.2006.02.003.
[16] CHOI I, LEE J Y, LACROIX M, et al. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato[J]. Food Chemistry, 2017,218(1):122-128. DOI:10.1016/j.foodchem.2016.09.050.
[17]张桂玲.紫甘蓝叶花色素提取及其稳定性研究[J].西北农业学报, 2008, 17(3):319-323. DOI:10.3969/j.issn.1004-1389.2008.03.070.
[18]陈健,孙爱东,高雪娟,等.响应面分析法优化超声波提取槟榔原花青素工艺[J].食品科学, 2011, 32(4):82-86.
[19] ESPADA-BELLIDO E, FERREIRO-GONZALEA M,CARRERA C, et al. Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry(Morus nigra)pulp[J]. Food Chemistry, 2016,219:23-32. DOI:10.1016/j.foodchem.2016.09.122.
[20]党娅,刘水英.紫甘蓝花青苷提取工艺及抗氧化性研究[J].北方园艺, 2015, 9(1):128-136. DOI:10.11937/bfyy.201501035.
[21]刘洪海,张晓丽,杜平,等. pH示差法测定烟73葡萄中花青素含量[J].中国调味品, 2009, 34(4):110-111. DOI:10.3969/j.issn.1000-9973.2009.04.027.
[22] PUERTOLAS E, CREGENZAN O, LUENGO E, et al. Pulsedelectric-field-assisted extraction of anthocyanins from purple-fleshed potato[J]. Food Chemistry, 2013,136(3-4):1330-1336. DOI:10.1016/j.foodchem.2012.09.080.
[23]杨兆艳. pH示差法测定桑椹红色素中花青素含量的研究[J].食品科技, 2007, 32(4):201-203. DOI:10.3969/j.issn.1005-9989.2007.04.060.
[24]张泽生,林纪伟,王志平,等.比色法测定不同产地黑豆皮中花青素含量[J].食品研究与分析, 2012, 33(5):143-145.DOI:10.3969/j.issn.1005-6521.2012.05.041.