Citation: | LU Liping, LEI Jiaxin, YANG Qi, et al. Optimization of Extraction Process of Melanin from Zanthoxylum bungeanum Seeds of Tianshui and Its Antioxidant Activity in Vitro[J]. Science and Technology of Food Industry, 2022, 43(22): 205−213. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010058. |
[1] |
慕钰文, 黄玉龙, 张辉元. 花椒籽不同溶剂提取物的活性成分及抗氧化性比较[J]. 包装与食品机械,2021,39(3):21−26. [MU Y W, HUANG Y L, ZHANG H Y. Comparison of active components and antioxidant activity of different solvent extracts from Zanthoxylum bungeanum seeds[J]. Food and Packaging Machinery,2021,39(3):21−26. doi: 10.3969/j.issn.1005-1295.2021.03.004
|
[2] |
李晓莉, 黄登艳, 刁英. 中国花椒产业发展现状[J]. 湖北林业科技,2020,49(1):44−48. [LI X L, HUANG D Y, DIAO Y. Development status of pepper industry in China[J]. Hubei Forestry Science and Technology,2020,49(1):44−48. doi: 10.3969/j.issn.1004-3020.2020.01.012
|
[3] |
杨平, 李莎莎, 候贤喆, 等. 花椒籽仁对鸡肉糜热诱导凝胶品质的影响[J]. 河南科技学院学报(自然科学版),2021,49(2):27−33. [YANG P, LI S S, HOU X Z, et al. Effect of Zanthoxylum bungeanum seed on heat induced gel quality of chicken meat[J]. Journal of Henan University of Science and Technology (Natural Science Edition),2021,49(2):27−33.
|
[4] |
刘玉兰, 李锦, 王格平, 等. 花椒籽油与花椒油风味及综合品质对比分析[J]. 食品科学,2021,42(14):195−201. [LIU Y L, LI J, WANG G P, et al. Comparative analysis on flavor and comprehensive quality of Zanthoxylum bungeanum seed oil and Zanthoxylum bungeanum oil[J]. Food Science,2021,42(14):195−201. doi: 10.7506/spkx1002-6630-20200619-269
|
[5] |
张伟, 吴博. 花椒籽黑色素化学结构的初步研究[J]. 中国测试,2017,43(3):49−52. [ZHANG W, WU B. Preliminary study on the chemical structure of melanin from Zanthoxylum bungeanum seeds[J]. China Test,2017,43(3):49−52. doi: 10.11857/j.issn.1674-5124.2017.03.010
|
[6] |
KOLLOAS N. New trends in photobiology by melanins[J]. Photochem. Photobiol,1991,9:135−160. doi: 10.1016/1011-1344(91)80147-A
|
[7] |
黄永霞, 陈腾, 陈利, 等. 花椒籽中黑色素的提取工艺研究[J]. 轻工科技,2019,35(1):3−5,23. [HUANG Y X, CHEN T, CHEN L, et al. Study on extraction technology of melanin from Zanthoxylum bungeanum seeds[J]. Light Industry Technology,2019,35(1):3−5,23.
|
[8] |
孟资宽, 任元元, 邹育, 等. 花椒副产物的研究现状及展望[J]. 食品与发酵科技,2021,57(3):140−144. [MENG Z K, REN Y Y, ZOU Y, et al. Research status and prospect of by-products of Zanthoxylum bungeanum[J]. Food and Fermentation Technology,2021,57(3):140−144.
|
[9] |
刘海霞, 朱爱文, 王步忠, 等. 黑色素形成调控机理及乌骨绵羊黑色素沉积候选基因研究进展[J]. 中国畜牧兽医,2021,48(12):4588−4596. [LIU H X, ZHU A W, WANG B Z, et al. Regulation mechanism of melanin formation and research progress of melanin deposition candidate genes in black bone sheep[J]. Chinese Animal Husbandry and Veterinary,2021,48(12):4588−4596. doi: 10.16431/j.cnki.1671-7236.2021.12.027
|
[10] |
康静静. 黑芝麻黑色素的分离及其结构性质的研究[D]. 南昌: 南昌大学, 2015.
KANG J J. Study on the separation and structural properties of melanin from black sesame[D]. Nanchang: Nanchang University, 2015.
|
[11] |
丁永霞. 牡丹籽壳中黑色素的提取及化学成分测定的方法研究[J]. 现代食品,2018(24):159−164. [DING Y X. Study on extraction and determination of melanin from peony seed shell[J]. Modern Food,2018(24):159−164. doi: 10.16736/j.cnki.cn41-1434/ts.2018.24.048
|
[12] |
张海丽, 毕珂, 陈长坤, 等. 牡丹籽壳黑色素应用研究[J]. 菏泽学院学报,2021,43(5):89−93. [ZHANG H L, BI K, CHEN C K, et al. Study on application of melanin from peony seed shell[J]. Journal of Heze University,2021,43(5):89−93. doi: 10.3969/j.issn.1673-2103.2021.05.018
|
[13] |
李红姣, 李巨秀, 赵忠. 酶法辅助提取山杏种皮黑色素工艺优化及其稳定性[J]. 食品科学,2016,37(10):69−75. [LI H J, LI J X, ZHAO Z. Optimization and stability of enzymatic assisted extraction of melanin from seed coat of apricot[J]. Food Science,2016,37(10):69−75. doi: 10.7506/spkx1002-6630-201610012
|
[14] |
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. [GAO L, LIU L L, LIU P P, et al. Extraction of melanin from kernel and shell of apricot and optimization of chelation process of its metal chelate[J]. Science and Technology of Food Industry,2022,43(13):225−234. doi: 10.13386/j.issn1002-0306.2021100255
|
[15] |
刘晓娜, 蒋慧兰, 林广宇, 等. 香蕉皮中黑色素的提取及其对不同油脂的抗氧化作用研究[J]. 现代食品,2018(8):128−131. [LIU X N, JIANG H L, LIN G Y, et al. Extraction of melanin from banana peel and its antioxidant effect on different oils[J]. Modern Food,2018(8):128−131. doi: 10.16736/j.cnki.cn41-1434/ts.2018.08.043
|
[16] |
杨秀芳, 王改利, 马养民, 等. 花椒籽种皮黑色素理化性质和抗氧化活性的研究[J]. 河南工业大学学报 ( 自然科学版 ) ,2014,35(1):82−86. [YANG X F, WANG G L, MA Y M, et al. Study on physicochemical properties and antioxidant activity of melanin from Zanthoxylum bungeanum seed coat[J]. Journal of Henan University of Technology,2014,35(1):82−86. doi: 10.16433/j.cnki.issn1673-2383.2014.01.005
|
[17] |
王改利. 花椒籽种皮黑色素的提取纯化及性能研究[D]. 西安: 陕西科技大学, 2014.
WANG G L. Extracting, purifying and performance of pepper seed melanin[D]. Xi'an: Shanxi University of Science and Technology, 2014.
|
[18] |
李荣, 贺学林, 徐怀德. 花椒籽黑色素提取和脱蛋白技术研究[J]. 西北植物学报,2008,28(12):2558−2563. [LI R, HE X L, XU H D. Study on extraction and deproteinization of melanin from Zanthoxylum bungeanum seeds[J]. Northwest Botanical Journal,2008,28(12):2558−2563. doi: 10.3321/j.issn:1000-4025.2008.12.032
|
[19] |
杨秀芳, 王改利, 马养民. 花椒籽种皮黑色素的提取纯化工艺[J]. 贵州农业科学,2013,41(10):149−153. [YANG X F, WANG G L, MA Y M. Extraction and purification of melanin from Zanthoxylum bungeanum seed coat[J]. Guizhou Agricultural Sciences,2013,41(10):149−153. doi: 10.3969/j.issn.1001-3601.2013.10.042
|
[20] |
石长春, 肖建明, 戚建华, 等. 文冠果种皮黑色素的提取及其结构表征[J]. 食品工业科技,2018,39(19):162−167. [SHI C C, XIAO J M, QI J H, et al. Extraction and structural characterization of melanin from seed coat of Xanthoceras sorbifolia[J]. Science and Technology of Food Industry,2018,39(19):162−167. doi: 10.13386/j.issn1002-0306.2018.19.029
|
[21] |
王国良, 李建科, 吴晓霞, 等. 水麻果多酚的提取纯化及其抗氧化、抗肿瘤活性作用[J]. 天然产物研究与开发,2019,31(1):1−9. [WANG G L, LI J K, WU X X, et al. Extraction and purification of polyphenols from water hemp fruit and their antioxidant and antitumor activities[J]. Research and Development of Natural Products,2019,31(1):1−9. doi: 10.16333/j.1001-6880.2019.1.001
|
[22] |
SAIGA A , TANABE S , NISHIMURA T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment[J]. Journal of Agricultural Food Chemistry,2003,51:3661. doi: 10.1021/jf021156g
|
[23] |
刘鑫, 袁源, 侯若琳, 等. 毛木耳黑色素提取条件优化及体外抗氧化活性研究[J]. 天然产物研究与开发,2019,31(10):1688−1696,1752. [LIU X, YUAN Y, HOU R L, et al. Optimization of extraction conditions of melanin from Auricularia auricula and its antioxidant activity in vitro[J]. Research and Development of Natural Products,2019,31(10):1688−1696,1752. doi: 10.16333/j.1001-6880.2019.10.004
|
[24] |
MA Y P, BAO Y H, KONG X H, et al. Optimization of melanin extraction from the wood ear medicinal mushroom, Auricularia auricula-judae (Agaricomycetes), by response surface methodology and its antioxidant activities in vitro[J]. International Journal of Medicinal Mushrooms,2018,20(11):1087−1095. doi: 10.1615/IntJMedMushrooms.2018028694
|
[25] |
ZOU Y, JIANG A L. Optimizing conditions for melanin extraction from black tea leaf[J]. Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology,2015,39(2):30−37.
|
[26] |
陈静, 丁洁, 沙芮, 等. 响应面法优化超声辅助提取黑芝麻黑色素的工艺[J]. 食品研究与开发,2020,41(2):52−60. [CHEN J, DING J, SHA R, et al. Optimization of ultrasonic assisted extraction of melanin from black sesame by response surface methodology[J]. Food Research and Development,2020,41(2):52−60. doi: 10.12161/j.issn.1005-6521.2020.02.010
|
[27] |
LIU X, HOU R, WANG D, et al. Comprehensive utilization of edible mushroom Auricularia auricula waste residue—Extraction, physicochemical properties of melanin and its antioxidant activity[J]. Food Science Nutrition,2019,7:3774−3783. doi: 10.1002/fsn3.1239
|
[28] |
WANI F A, RASHID R, JABEEN A, et al. Valorisation of food wastes to produce natural pigments using non-thermal novel extraction methods[J]. Food Science and Technology, 2021, 56(10): 4823-4833.
|
[29] |
XIE J, LI H, CHE H, et al. Extraction, physicochemical characterisation, and bioactive properties of ink melanin from cuttlefish (Sepia esculenta)[J]. Food Science and Technology, 2021, 56(7): 3627-3640.
|
[30] |
徐文秀, 王晓燕, 王鹏. 花椒籽中黑色素提取工艺的优化研究[J]. 食品工业科技,2013,34(3):265−268. [XU W X, WANG X Y, WANG P. Optimization of extraction process of the melanin from prickly ash seed[J]. Food Industry Technology,2013,34(3):265−268. doi: 10.13386/j.issn1002-0306.2013.03.032
|
[31] |
卢利平, 张利, 李铀, 等. 凤冈绿茶中原花青素的提取工艺优化[J]. 食品工业科技,2020,41(22):175−177. [LU L P, ZHANG L, LI Y, et al. Optimization of extraction technology of proanthocyanidins from green tea of Fenggang[J]. Science and Technology of Food Industry,2020,41(22):175−177. doi: 10.13386/j.issn1002-0306.2020070075
|
[32] |
董小华, 课敬璇, 申光辉, 等. 花椒籽黑色素体外抗氧化能力研究[J]. 中国油脂,2016,41(8):66−69. [DONG X H, KE J X, SHEN G H, et al. Study on antioxidant capacity of pepper seed melanin in vitro[J]. China Oil,2016,41(8):66−69. doi: 10.3969/j.issn.1003-7969.2016.08.016
|
1. |
王露,蔡雷,刘奇华,崔春. 花椒籽粕蛋白质的酶提工艺研究. 中国调味品. 2025(01): 206-209 .
![]() | |
2. |
陶静,翁霞,王喜珠. 甘谷伏椒挥发油成分及抗氧化活性研究. 中国调味品. 2024(04): 79-84 .
![]() | |
3. |
李宁,梁世岳,刘正群,张敏,郑梓,王雪梅,闫峻,穆淑琴. 花椒籽对蛋鸡生产性能、血清指标及蛋品质的影响. 饲料研究. 2024(18): 35-39 .
![]() |