摘要
采用酸性溶剂浸提法提取紫薯中花青素,用正交试验优化提取条件,运用pH示差法测定其中花青素含量,并研究花青素的抗氧化能力。结果表明,紫薯中花青素最佳提取工艺为乙醇浓度45%,溶剂pH 2.5,料液比1∶15(g/mL),提取温度60℃,提取时间2 h。测得紫薯中花青素含量为61.35 mg/100 g。保鲜试验表明,不同处理对柑橘均具有一定的保鲜效果,保鲜能力依次为花青素+苯甲酸钠>苯甲酸钠>花青素>对照。紫薯花青素具有一定的抑菌和保鲜效果,但保鲜能力弱于苯甲酸钠,两者结合的防腐保鲜效果更好。
In this study,anthocyanins in Solanum tuberdsm were extracted by acidified solvent method,and the extraction conditions were optimized by orthogonal test.The anthocyanin content was determined by differential pH method,and the antioxidant capacity of anthocyanins was studied.The results showed that the optimum extraction process of anthocyanin from S.tuberdsm was as follows:ethanol concentration 45%,solvent pH 2.5,material to liquid ratio 1∶15(g/mL),extraction temperature 60℃,extraction time 2 h.The anthocyanin content was 61.35 mg/100 g by pH difference method.The preservation experiment showed that different treatments had certain preservation effects on citrus,and the preservation ability was anthocyanin+sodium benzoate>sodium benzoate>anthocyanin>control.Anthocyanins from S.tuberdsm had certain antibacterial and preservation effects,but its preservation ability was weaker than that of sodium benzoate,and the combination of them had the best preservative effect.
作者
张在花
常大勇
孙明明
丁玮琳
王琳
ZHANG Zaihua;CHANG Dayong;SUN Mingming;DING Weilin;WANG Lin(Yantai Chito Marine Biology Research Institute Co.,Ltd.,Yantai 264000,China)
出处
《中国果菜》
2023年第5期11-16,共6页
China Fruit & Vegetable
基金
山东省自然科学基金重大基础研究项目(ZR2020ZD43)。
关键词
紫薯
花青素
提取工艺
柑橘
保鲜
Solanum tuberdsm
anthocyanins
extraction process
citrus
preservation
