板栗壳原花青素提取及其稳定性研究.PDFVIP

※工艺技术 食品科学 2011, Vol. 32, No. 08 5 张海晖，李金凤，段玉清 * ，马海乐，徐菲菲，秦 宇 (江苏大学食品与生物工程学院，江苏 镇江 212013) 为充分利用板栗壳资源，采用响应面法优化板栗壳原花青素提取工艺，并对其稳定性进行探讨以获得最 佳贮藏条件。研究乙醇体积分数、料液比、浸提温度和浸提时间对原花青素提取得率的影响；考察pH 值、光、 温度、部分添加剂和金属离子对板栗壳原花青素稳定性的影响。结果显示，板栗壳原花青素最佳提取工艺为乙醇 体积分数 51.1% 、料液比 1:14.5(g/mL)、浸提温度67.3 ℃、浸提时间2h ，在此条件下板栗壳原花青素提取得率理 论值为 40.35mg/g ，实测值为40.23mg/g 。板栗壳原花青素在pH2.2 ～6 条件下稳定，对光不稳定，宜避光低温(4～ 20 ℃)保藏；适量的亚硫酸氢钠对板栗壳原花青素有一定的保护作用，苯甲酸钠对其稳定性有影响；板栗原花青素 在 Na + 、K + 、Mg 2+ 和 Al 3+ 存在时较稳定，而 Ca2+ 、Fe 2+ 和 Cu2+ 不能与之共存。因此，固态条件下，要保持板 栗壳原花青素稳定，需对温度、光照、金属离子加以控制；水溶液中，弱酸性环境及适量亚硫酸氢钠有利于改 善板栗壳原花青素的稳定性。 板栗壳；原花青素；提取；稳定性 Extraction and Stability of Procyanidins from Chestnut Shells ZHANG Hai-hui ，LI Jin-feng ，DUAN Yu-qing* ，MA Hai-le ，XU Fei-fei ，QIN Yu (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China) Abstract ：To make full use of chestnut shell resources, the optimum extraction process for procyanidins from chestnut shells (CSPCs) with aqueous ethanol was investigated by response surface analysis, and the stability of CSPCs was explored for its best storage conditions. The effects of ethanol concentration, ratio of solid to liquid, extraction temperature and time on the yield of CSPCs were evaluated, and the effects of pH, light, temperature, additives and metal ions on the stability of CSPCs were also investigated. The optimized extraction conditions were as follows: extraction with a 14.5-fold volume of 51% aqueous ethanol solution at 69.3 ℃ for 2 h. Under these conditions, the theoretical yield of CSPCs was 40.35 mg/g, and the measured value was 40.23 mg/g. The results of stability experiments showed that CSPCs was stable at pH 2.2－6, whereas it h