柠檬酸提取不同预处理方式对紫薯花色苷提取效果的影响.pdfVIP

34 2011, No. 1 齐希光, 张 晖, 沈 波, 王 立 , 郭晓娜 , 钱海峰 ( , 214122) : 分别采用冷冻干燥保鲜贮藏冷冻贮藏和烘干处理 方式对紫薯原料进行预处理, 研究其对花色苷提取 得率的影响结果显示对花色苷得率的影响程度由大至小依次是鲜紫薯冷冻干燥鲜样品保鲜贮藏鲜样品冷冻 贮藏鲜样品烘干鲜样品冷冻干燥提取得率最高, 为 98. 5 mg/ 100 g 鲜紫薯, 鲜样品烘干提取得率最低, 为 6.9 mg/ 100 g鲜紫薯, 鲜样品保鲜贮藏和鲜样品冷冻贮藏的花色苷提取得率非常接近, 分别为65. 7 mg/ 100 g鲜 紫薯和65.4 mg/ 100 g 鲜紫薯 : 紫薯;预处理; 花色苷; 提取 :TS201. 1 : A : 1003- 6202( 2011) 01- 0034- 04 Effect of different pretreatments on extraction of anthocyanin from purple sweet potato Qi Xiguang , Shen o, Zhang Hui , Wang Li ,Guo Xiaona , Qiang Haifeng ( State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) ABSTRACT: Samples of purple sw eet potato were treated by different methods, including freezedrying, fresh keeping storage, freezing and drying to study their effects on the extracting yield of anthocyanin. The results indicated that the yield of anthocya nin extracted from purple sw eet potato was orderly as freezedrying fresh samples the fresh keeping storage of fresh samples freezing fresh samples drying the fresh samples. T he extracting yield of anthocyanin by freezedrying fresh samples w as the highest ( 98.5 mg/ 100 g fresh samples) , w hile that by drying the fresh samples w as low est (6.9 mg/ 100 g fresh samples) . The extracting yield of anthocyanin by the fresh keeping storage of fresh samples was almost equal to freezing fresh samples, 65.7 mg/ 100 g fresh samples and 65.4 mg/ 100 g fresh samples. KEYWOR S: purple sw eet potato; pretreatment; anthocyanin; extraction 20 90 4 , 10. 5 %; (3) , , 4 , 50 d, 69.05 %; (4) - 18 , , 70. 05 % [ 1~ 3] , 1 , , 1 , 100 g / % / %