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中国精品科技期刊2020
高莉,刘琳琳,刘盼盼,等. 山杏核壳黑色素提取及其金属螯合物的螯合工艺优化[J]. 食品工业科技,2022,43(13):225−234. doi: 10.13386/j.issn1002-0306.2021100255.
引用本文: 高莉,刘琳琳,刘盼盼,等. 山杏核壳黑色素提取及其金属螯合物的螯合工艺优化[J]. 食品工业科技,2022,43(13):225−234. doi: 10.13386/j.issn1002-0306.2021100255.
GAO Li, LIU Linlin, LIU Panpan, et al. Extraction of Melanin in Apricot Kernel Shell and the Optimization of Chelating Process of Its Metal Chelates[J]. Science and Technology of Food Industry, 2022, 43(13): 225−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100255.
Citation: GAO Li, LIU Linlin, LIU Panpan, et al. Extraction of Melanin in Apricot Kernel Shell and the Optimization of Chelating Process of Its Metal Chelates[J]. Science and Technology of Food Industry, 2022, 43(13): 225−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100255.

山杏核壳黑色素提取及其金属螯合物的螯合工艺优化

Extraction of Melanin in Apricot Kernel Shell and the Optimization of Chelating Process of Its Metal Chelates

  • 摘要: 本研究以废弃物山杏核壳为原料,采用单因素及响应面试验法优化黑色素的提取工艺参数并对得到的黑色素进行了紫外-可见吸收光谱、红外吸收光谱及扫描电镜等结构鉴定,之后以提取的黑色素与Fe3+、Cu2+、Zn2+三种金属离子的螯合效果为指标,采用单因素实验优化了黑色素与三种金属离子的螯合工艺,并对得到的螯合物进行了紫外-可见吸收光谱、红外吸收光谱、扫描电镜及能谱扫描等结构鉴定,以期为其作为功能食品的进一步开发利用提供理论依据。结果表明:实验选取的各因素对山杏核壳黑色素得率的影响大小顺序为:超声提取时间、碱浓度、pH、料液比。响应面得到提取的最佳工艺为:料液比1:10 g/mL,氢氧化钠浓度1.5 mol/L,酸沉pH为1,超声时间35 min,此条件下得率为4.78%±0.23%。黑色素铁螯合物的最佳螯合工艺为铁离子浓度5 mmol/L,pH5.5,反应8 h;黑色素铜螯合物的最佳螯合工艺为铜离子浓度4 mmol/L,pH7.5,反应6 h;黑色素锌螯合物的最佳螯合工艺为锌离子浓度3 mmol/L,pH7.5,反应4 h。相同条件下,黑色素铁螯合物的螯合率最大,达63.86%。紫外和红外结果表明黑色素主要通过氨基、羰基或羧基与金属离子螯合,扫描电镜及能谱结果表明了三种金属螯合物的成功制备。本研究为开发功能食品添加剂及金属元素补充剂提供了理论依据,具有广泛的实用价值和市场前景。

     

    Abstract: In this study, single factor and response surface methodology were used to optimize the extraction parameters of melanin from waste apricot kernel shell. The structure of the obtained melanin was identified by UV-vis/IR absorption spectrum and scanning electron microscope. Then, the chelating effect of extracted melanin with Fe3+, Cu2+ and Zn2+ metal ions were used as the index, and the single factor experiment was used to optimize the chelating process. In order to provide theoretical basis for further development and utilization of the chelate as functional food, the structure of the chelate was identified by UV-vis absorption spectrum, infrared absorption spectrum, scanning electron microscope and energy spectrum scanning. The results showed that the order of influence of the selected factors on the yield of melanin was: ultrasonic time, alkali concentration, pH, solid-liquid ratio. According to the results of response surface model, the optimal extraction conditions were as follows: solid-liquid ratio 1:10 g/mL, sodium hydroxide concentration 1.5 mol/L, acid precipitation pH value 1, ultrasonic time 35 min, under this condition, the yield was 4.78%±0.23% . The optimum chelating process of iron melanin chelate was as follows: iron ion concentration 5 mmol/L, pH5.5, reaction for 8 h; The optimum chelating conditions of copper melanin chelate was copper ion concentration 4 mmol/L, pH7.5, reaction for 6 h. The optimal chelating process of zinc melanin chelate was as follows: zinc ion concentration 3 mmol/L, pH7.5, reaction 4 h. Under the same conditions, the chelating rate of iron melanin reached 63.86%. Ultraviolet and infrared results showed that melanin chelated with metal ions mainly through amino, carbonyl or carboxyl groups. Scanning electron microscopy and energy spectrum results showed that the three metal chelates were successfully prepared. This study provided a theoretical basis for the development of functional food additives and metal element supplements and had a wide range of practical value and market prospects.

     

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