紫色番茄花青素提取条件筛选及稳定性分析

doi:10.3969/j.issn.1673-1689.2018.01.015

首页 > 过刊浏览>2018年第37卷第1期 >88-92. DOI:10.3969/j.issn.1673-1689.2018.01.015

紫色番茄花青素提取条件筛选及稳定性分析
DOI:
                        10.3969/j.issn.1673-1689.2018.01.015
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:S641.2
基金项目:

Anthocyanin Extraction Conditions Screening and Stability Analysis of Purple Tomato

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

以紫色番茄为原料测定果实中花青素质量分数并优化其提取条件。以花青素质量分数为指标，通过设计单因素和正交试验对影响紫色番茄提取效果的甲醇体积分数、提取时间和提取温度进行分析，得出紫色番茄果实花青素的最佳提取条件，并分析了光、温度、pH值和金属离子对紫番茄浸提液中花青素的影响效应。结果表明，基于单因素试验和正交试验发现体积分数80%甲醇，30 ℃提取温度，浸提时间为2 h的提取效果最好；光、温度、pH值、某些金属离子均能对花青素浸提液产生显著影响，光强和温度均与花青素质量分数呈现出负相关性，pH值在酸性范围内对花青素影响较小，受测离子中Mg2+、 Ca2+、Al3+、Na+、Mn2+在提取过程中能保护和提高花青素，而Zn2+、Cu2+却降低了花青素的提取量。该结论为简单、快速、高效、测定紫色番茄果实中花青素质量分数提供了依据。

Abstract:

In this study，the content of anthocyanin in fruit was determined by purple tomato，and the extraction conditions were optimized. Based on the relative content of anthocyanin，through the single factor and orthogonal test extraction，the effect of methanol concentration，extraction time and extraction temperature were analyzed. Analysis of the effects of light，temperature，pH and metal ions on the purple tomato extract anthocyanin. Based on single factor and orthogonal tests，the optimum extraction was achieved with 80% methanol concentration at 30 ℃ for 2 hours. Light，temperature，pH value，certain metal ions could have a significant impact on the anthocyanin extracts. Light intensity and temperature were associated with anthocyanin content showed a negative correlation. pH value in the acidic range of the internal anthocyanins less affected. Mg2+，Ca2+，Al3+，Na+，Mn2+ in the extraction process to protect and improve the anthocyanin，and Zn2+，Cu2+，but reduces the amount of anthocyanin extract. The conclusions provided a basis，which was simple rapid and efficient determination of the purple tomato fruit anthocyanin content.

参考文献

相似文献

引证文献

引用本文

张艳晖,刘娜,朱为民,郭世荣.紫色番茄花青素提取条件筛选及稳定性分析[J].食品与生物技术学报,2018,37(1):88-92.

ZHANG Yanhui, LIU Na, ZHU Weimin, GUO Shirong. Anthocyanin Extraction Conditions Screening and Stability Analysis of Purple Tomato[J]. Journal of Food Science and Biotechnology,2018,37(1):88-92.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2018-03-08
出版日期:

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

微信公众号二维码

手机版网站二维码