加压溶剂法提取紫色马铃薯中花色苷的工艺优化

张晓松; 齐美娜; 安胜明; 金花

doi:10.13386/j.issn1002-0306.2015.24.052

加压溶剂法提取紫色马铃薯中花色苷的工艺优化

东北农业大学理学院
孙吴县水务局
孙吴县药监局

详细信息

作者简介:
张晓松(1982-),男,硕士,实验师,研究方向:天然生物活性物质提取及应用,E-mail:liuxing167@163.com。;

金花(1982-),女,博士,讲师,研究方向:天然生物活性物质提取及应用,E-mail:jinhua@neau.edu.cn。;

中图分类号: TQ914.1
计量
- 文章访问数: 138
- HTML全文浏览量: 15
- PDF下载量: 212
出版历程
- 收稿日期: 2015-05-03

Optimization extraction of total anthocyanidins from purple potatoes by pressure solvent method

College of Science,Northeast Agriculture University
Sunwu County Water Authority
Sunwu Food and Drug Administration

摘要

摘要: 以紫色马铃薯粉为原料,使用加压溶剂提取的方法萃取紫色马铃薯中的花色苷。探讨提取时间、提取温度、料液比和提取剂的浓度对花色苷提取率的影响,并通过响应面法确定了最佳提取工艺参数为乙醇浓度为77%,提取温度为67℃,提取时间为25 min,料液比为1∶58,在最优条件下的花色苷提取量为200.13 mg/100 g。超声波辅助提取法提取紫色马铃薯中的花色苷,其最佳工艺条件下提取花色苷量为139.30 mg/100 g,加压溶剂法提取量高于超声波辅助提取法。
- 紫色马铃薯 /
- 花色苷 /
- 加压溶剂提取法 /
- 响应面法
Abstract: Anthocyanin was extracted by pressure solvent method from purple potato powder. The effects of extraction time,extraction temperature,solid-liquid ratio and extraction solvent's concentrations on the extraction yield were investigated,the parameters of extraction process were optimized through response surface methodology(RSM) and ethanol concentration was 77%,extraction temperature was 67 ℃,extraction time was 25 min,solid-liquid ratio was 1∶58,anthocyanins extraction content was 200.13 mg/100 g. Using the optimum conditions of ultrasonic assisted extraction method,the amount of anthocyanins extraction content from the purple potatoes was 139.30 mg/100 g. The extraction yield of pressure solvent extraction was much higher than the ultrasonic assisted extraction.
- purple potatoes /
- anthocyanin /
- pressure solvent method /
- response surface method

HTML全文

参考文献(17)

[1]	Brown CR,Wmlstad R,Durst R,et al.Breedings studies in potatoes containing high concentrations of anthocyanins[J].American Journal of Potato Research,2003,80:241-250.
[2]	Bridle P,Timberlake CF.Anthocyanins as natural food colourselected aspects[J].Food Chem,1997(58):103-109.
[3]	吴晓敏,韩利文,刘可春,等.不同产地新鲜紫色马铃薯中花色苷及总酚的含量测定[J].中国食物与营养,2014,20(5):24-26.
[4]	Cho J,Kang JS,Long PH,et al.Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract[J].Arch Pharm Res,2003(26):821-825.
[5]	张晓松,孙艳梅,冯志彪,等.都柿果酒在酿制过程中总酚和花色苷含量和抗氧化活性[J].东北农业大学学报,2010,41(3):120-124.
[6]	赵海田,王振宇,王璐,等.花色苷类物质降血脂机制研究进展[J].东北农业大学学报,2012,43(3):139-144.
[7]	Alcalde-Eon C,Saavedra G,de Pascual-Teresa S,et al.Dentification of pinta boca(Solanum stenotomum)tubers[J].Food Chem,2004(86):441-448.
[8]	杨智勇,李新生,马娇燕,等.紫色马铃薯“黑金刚”中花青苷组分和含量分析[J].食品科学,2013,34(14):271-275.
[9]	Rodriguez-Saona L E,Giusti M M,Wrolstad R E.Anthocyanin pigment composition of red-fleshed potatoes[J].Journal of Food Science,1998,63(3):458-465.
[10]	J M Luque R,M D Luque C,P Pe'rez-Juan.Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of wine making residues[J].Bioresource Technology,2007(98):2705-2713.
[11]	王仁雷,周峰,华春,等.紫马铃薯花色苷的提取纯化与鉴定[J].食品科学,2011,32(22):55-59.
[12]	崔倩,蒋益虹,王颖涝,等.紫马铃薯花色苷提取工艺的研究[J].中国粮油学报,2010,25(11):106-109.
[13]	Ronaldew,Terryea,Eric A D,et al.Handbook of food analytical chemistry:Pigments,colorants,flavors,texture and bioactive food components[M].New York:Wiley,2005:19-24.
[14]	唐琳,李子江,赵磊,等.两种p H值法测定玫瑰花花色苷含量的比较[J].食品科学,2009,30(18):310-313.
[15]	Patil G,Madhusudhan M C,Babu B R,et al.Extraction,dealcoholization and concentration of anthocyanin from red radish[J].Chemical Engineering and Processing:Process Intensification,2009,48(1):364-369.
[16]	顾红梅,张新申,蒋小萍.紫薯中花色苷的超声波提取工艺[J].化学研究与应用,2004,16(3):404-408.
[17]	秦智伟.马铃薯一跃入“主”百姓餐桌[M].第八版.北京:中国科学报,2015.