ph温度紫甘薯花青素的提取纯化及其稳定性研究.pdfVIP

食品科技 2009 年第34 卷第6 期 FOOD SCIENCE AND TECHNOLOGY 提取物与应用 紫甘薯花青素的提取纯化及其 稳定性研究 1,2 2* 1 姚钰蓉 ， 木泰华 ， 张 伟 (1.河北农业大学食品科技学院，保定071001 ；2. 中国农业科学院农产品加工研究所 食品化学与营养实验室，北京 100193) 摘要： 对紫甘薯花青素的提取、纯化及其稳定性进行了研究。结果表明，用甲酸对紫甘薯花青 素进行提取的最佳条件为：料液比 1∶10，提取时间2 h ，提取剂浓度5%(v/v) ，提取温度60 ℃ ， 提取3 次。粗提液经AB-8 大孔树脂纯化后，得到色价为20.4 的色素纯品。提取色素具有较好 的耐热、耐压性能。 关键词： 紫甘薯；花青素；提取；纯化；稳定性 中图分类号： TS 201.2 文献标志码： A 文章编号： 1005-9989(2009)06-0195-05 Study on extraction, purification and stability of anthocyanins from purple sweet potato YAO Yu-rong1, 2, MU Tai-hua2*, ZHANG Wei1 (1.College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001; 2.Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Food ScienceTechnology, Chinese Academy of Agricultural Sciences, Beijing 100193) Abstract: The extraction, purification and stability of anthocyanins from purple sweet potato were studied in this paper. The results showed that the ratio of purple sweet potato powder to the extraction reagent was 1 ∶10, extraction time was 2 hour for 3 times, extraction temperature was 60 ℃ , the concentration of extraction reagent was 5%(v/v)formic acid. The color value increased to 20.4, after the crude anthocyanin pigments was purified by AB-8 Macro-porous Resin. In addition, the extracted anthocyanin pigments also had good heat and high pressure stability. Key words: purple sweet potato; anthocyanins; extraction; purification; stability 高等绿色植物的花、种子、果实、叶、茎及 资源被开发。甘薯是世界上第六大农作物，21 世 根中存在多种多样的天然色素，它们赋予了植物