快速批量化测定紫薯块根中总花青素含量
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摘要
以紫薯块根为研究对象,利用酶标仪建立了紫薯中总花青素含量的快速批量化检测方法,以期提高检测效率。结果表明:酶标仪快速批量化检测紫薯中总花青素含量的最佳试验条件为,检测波长530nm、提取溶剂为1.5%的柠檬酸和乙醇的混合溶液(体积比2∶1),料液比1∶50g·mL~(-1)、超声时间40min,在此条件下获得的紫薯中总花青素含量为160.84mg·(100g)-1。该方法灵敏、稳定、重现性好,可在2min内完成96个样品的测定,所得试验结果略高于分光光度计法。
Purple potato was taken as test material,the microplate reader as the instrument,established the rapid batch determination method,which could be used in the determination of the total anthocyanin content in purple potato.The results showed that the best experimental conditions for the detection of total anthocyanin content in purple potato by microplate reader,were the best suitable wavelength was 530 nm,a mixed solution(2∶1volume ratio)of citric acid(solvent of 1.5%)and ethanol as the extraction solvent,the solid-liquid ratio was 1∶50g·mL~(-1) and the ultrasound time was 40 minutes.Under these conditions,the extraction rate of total anthocyanin content in the purple potato was about 160.84mg·(100g)~(-1).The method was sensitive,stable,and reproducible,and could be use to determine 96 samples at the same time in 2minutes,but the results obtained by this method was slightly higher than those obtained by spectrophotometry.
Purple potato was taken as test material,the microplate reader as the instrument,established the rapid batch determination method,which could be used in the determination of the total anthocyanin content in purple potato.The results showed that the best experimental conditions for the detection of total anthocyanin content in purple potato by microplate reader,were the best suitable wavelength was 530 nm,a mixed solution(2∶1volume ratio)of citric acid(solvent of 1.5%)and ethanol as the extraction solvent,the solid-liquid ratio was 1∶50g·mL~(-1) and the ultrasound time was 40 minutes.Under these conditions,the extraction rate of total anthocyanin content in the purple potato was about 160.84mg·(100g)~(-1).The method was sensitive,stable,and reproducible,and could be use to determine 96 samples at the same time in 2minutes,but the results obtained by this method was slightly higher than those obtained by spectrophotometry.
引文
[1]朱璐,董福,冯叙桥,等.浸提法-超声波法和微波法提取紫薯花色苷的抗氧化性比较研究[J].食品科学,2015,36(19):83-88.
[2] CHOI M K,PARKS J,EOM S H,et al.Anti-diabetic and hypolipidemic effects of purple-fleshed potato in streptozotocin-induced diabetic rats[J].Food Sci Biotechnol,2013,22(5):1415-1420.
[3]邹波,曾丹,吴继军,等.不同品种紫肉甘薯抗氧化能力评价及花色苷的定性与定量分析[J].食品科学,2018,39(2):38-44.
[4] AGNIESZKA K,ANNA B B,GRAZYNA L,et al.Antioxidant activity and quality of red and purple flesh potato chips[J].LWT-Food Science and Technology,2015,62:525-531.
[5]毛建霏,付成平,郭灵安,等.可见分光光度法测定紫甘薯总花青素含量[J].食品与发酵科技,2010,46(2):101-104.
[6] TIAN Q G,IZABELA K,STEVEN J S.Probing anthocyaninprofiles in purple sweet potato cell line(Ipomoea batatas L.cv.Ayamurasaki)by high-performance liquid chromatography and electrospray ionization tandem massspectrometry[J].Journal of Agriculture and Food Chemistry,2005,53:6503-6509.
[7]张慢,潘丽军,姜绍通,等.响应面法优化酶-超声波辅助同步提取紫薯花青素工艺[J].食品科学,2014,35(10):23-28.
[8]何伟.紫薯花色苷的定性定量、光热降解规律及控制研究[D].无锡:江南大学,2016.
[9]陈长应.微波消解-可见分光光度法测定紫甘薯中花青素[J].食品研究与开发,2016,37(4):158-160.
[10]高玥,李新生,韩豪,等.UPLC-MS/MS定性测定紫薯花青苷方法研究[J].食品工业科技,2013,34(3):317-320.
[11]傅茂润,何志平,赵双,等.柱前DPPH-HPLC-DAD-MS联用快速鉴定紫薯中的抗氧化花苷[J].食品工业科技,2012,33(21):125-129.
[12]杨华,赖青青,陈林松,等.采用微波辅助提取紫甘薯色素的工艺研究[J].食品工业科技,2009,30(4):282-289.
[13]朱金霞,张源沛,郑国保,等.利用酶标仪快速批量测定橡胶草中菊糖的含量[J].食品工业科技,2016,37(19):294-301.
[14]郭彩华,卢珍华,伍菱,等.紫薯花青素的提取及其在VC含量测定中的应用[J].食品科学,2016,37(9):134-138.
[15]许青莲,邢亚阁,车振明,等.超声波提取紫薯花青素工艺条件优化研究[J].食品工业,2013,34(4):97-99.
[16]郝杰.黑米花色苷抗应激性肝、肾组织毒性作用及黑老虎果花色苷成分的研究[D].兰州:兰州大学,2014.
[17]韩成云,赵志刚,曾琳.紫薯花青素的提取及稳定性比较研究[J].食品科技,2016,41(1):165-169.
[18]梁慧,薛正莲,周扬,等.酶标仪法测定γ-氨基丁酸[J].食品与发酵工业,2014(2):156-160.
[19]郭彩华,卢珍华,伍陵,等.紫薯花青素的提取及其在VC含量测定中的应用[J].食品科学,2016,37(9):134-138.
[20]胡梦琳,杨甲甲,代涛,等.紫薯色素两种提取方法的比对研究[J].食品科学,2011,32(6):247-249.
[21]海妮·巴音达,阿不都拉·阿巴斯.响应面试验优化紫薯皮色素提取工艺及其稳定性分析[J].食品科学,2016,37(14):56-61.
[2] CHOI M K,PARKS J,EOM S H,et al.Anti-diabetic and hypolipidemic effects of purple-fleshed potato in streptozotocin-induced diabetic rats[J].Food Sci Biotechnol,2013,22(5):1415-1420.
[3]邹波,曾丹,吴继军,等.不同品种紫肉甘薯抗氧化能力评价及花色苷的定性与定量分析[J].食品科学,2018,39(2):38-44.
[4] AGNIESZKA K,ANNA B B,GRAZYNA L,et al.Antioxidant activity and quality of red and purple flesh potato chips[J].LWT-Food Science and Technology,2015,62:525-531.
[5]毛建霏,付成平,郭灵安,等.可见分光光度法测定紫甘薯总花青素含量[J].食品与发酵科技,2010,46(2):101-104.
[6] TIAN Q G,IZABELA K,STEVEN J S.Probing anthocyaninprofiles in purple sweet potato cell line(Ipomoea batatas L.cv.Ayamurasaki)by high-performance liquid chromatography and electrospray ionization tandem massspectrometry[J].Journal of Agriculture and Food Chemistry,2005,53:6503-6509.
[7]张慢,潘丽军,姜绍通,等.响应面法优化酶-超声波辅助同步提取紫薯花青素工艺[J].食品科学,2014,35(10):23-28.
[8]何伟.紫薯花色苷的定性定量、光热降解规律及控制研究[D].无锡:江南大学,2016.
[9]陈长应.微波消解-可见分光光度法测定紫甘薯中花青素[J].食品研究与开发,2016,37(4):158-160.
[10]高玥,李新生,韩豪,等.UPLC-MS/MS定性测定紫薯花青苷方法研究[J].食品工业科技,2013,34(3):317-320.
[11]傅茂润,何志平,赵双,等.柱前DPPH-HPLC-DAD-MS联用快速鉴定紫薯中的抗氧化花苷[J].食品工业科技,2012,33(21):125-129.
[12]杨华,赖青青,陈林松,等.采用微波辅助提取紫甘薯色素的工艺研究[J].食品工业科技,2009,30(4):282-289.
[13]朱金霞,张源沛,郑国保,等.利用酶标仪快速批量测定橡胶草中菊糖的含量[J].食品工业科技,2016,37(19):294-301.
[14]郭彩华,卢珍华,伍菱,等.紫薯花青素的提取及其在VC含量测定中的应用[J].食品科学,2016,37(9):134-138.
[15]许青莲,邢亚阁,车振明,等.超声波提取紫薯花青素工艺条件优化研究[J].食品工业,2013,34(4):97-99.
[16]郝杰.黑米花色苷抗应激性肝、肾组织毒性作用及黑老虎果花色苷成分的研究[D].兰州:兰州大学,2014.
[17]韩成云,赵志刚,曾琳.紫薯花青素的提取及稳定性比较研究[J].食品科技,2016,41(1):165-169.
[18]梁慧,薛正莲,周扬,等.酶标仪法测定γ-氨基丁酸[J].食品与发酵工业,2014(2):156-160.
[19]郭彩华,卢珍华,伍陵,等.紫薯花青素的提取及其在VC含量测定中的应用[J].食品科学,2016,37(9):134-138.
[20]胡梦琳,杨甲甲,代涛,等.紫薯色素两种提取方法的比对研究[J].食品科学,2011,32(6):247-249.
[21]海妮·巴音达,阿不都拉·阿巴斯.响应面试验优化紫薯皮色素提取工艺及其稳定性分析[J].食品科学,2016,37(14):56-61.
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