葡萄皮花色苷提取及稳定性探究（一）.docVIP

葡萄皮花色苷提取及稳定性探究（一） 　　　论文关键词：葡萄皮　花色苷　提取　稳定性研究 　　论文摘要 ：葡萄皮花色苷是一种天然色素，具有溶解性好、色彩鲜艳、易与食品结合上色等特点，是替代合成色素的一类重要食品添加剂。 　　本实验利用超声波辅助酸性乙醇溶剂法对葡萄皮花色苷的提取进行了研究，获得葡萄皮花色苷提取的最优工艺，并研究了花色苷对外界环境的稳定性。实验结果表明，葡萄皮中花色苷的最适提取条件为：提取温度60℃，提取液的乙醇浓度80%，提取液 pH 0.5。提取液的pH对花色苷提取率有显著性影响。稳定性实验结果表明，低温条件下的花色苷较为稳定，随着温度的升高葡萄皮花色苷降解速度加快，稳定性逐渐下降；避光保存时花色苷稳定性最好，当葡萄皮花色苷溶液处于光照条件下，花色苷降解速率加快；蔗糖、防腐剂、亚硫酸钠对葡萄皮花色苷的稳定性无明显影响；H2O2对葡萄皮花色苷的稳定性有较大影响。 　　Keywords: grape skin; anthocyanins; extraction; stability test 　　Abstract ：Anthocyanins are natural technicolored pigments and are bright-coloured, which can dissolve in water and combine with food easily. They are important food additives instead of artificial colour. 　　The anthocyanins were extracted from grape skin by ultrasonic wave and the stability of anthocyanins from grape skins were studied. The results showed the optimal temperature for extraction was 60℃, the concentration of ethanol was 80% and the pH was 0.5. The pH of extraction had significantly influence on the ratio of extraction. The stability test showed that anthocyanins from grape skins with low temperature were stable and the rate of degradation was rapid when temperature was high. Light affected the stability of anthocyanins from grape skins and it was stable when anthocyanins were out of light. Glucose, aseptic, Na2SO3 had little influence on the stability of anthocyanins from grape skins;while H2O2 had great influence on the stability of anthocyanins from grape skins. 　　1 绪 论 　　1.1 花色苷的概述 　　花色苷是自然界中最庞大的一类水溶性色素，日常生活中人们食用的被子植物和开花植物中，至少有27个科，73个属和很多个种的植物中含有花色苷类物质[1]。花色苷广泛存在这些植物的花、果实、茎、叶和根等器官的细胞液中，使其呈现由红、紫红到蓝等不同的颜色。 　　1.1.1 花色苷的化学结构以及种类 　　在花色苷属于黄酮类化合物[8] [9] [10]，由花色苷配基（花色素）和糖基以糖苷键结合形成。花色苷配基（花色素）具有黄酮类物质的C6C3C6 结构[11]，是2-苯基-苯并吡喃阳离子的衍生物。花色素很不稳定，所以在食品中和植物中主要以花色苷的形式存在。 　　花色素因为3、5位上的取代基的差异而有不同的种类。目前已知的花色素有二十余种，在食品中重要的有六种[11] [12] [13]，即花翠素（飞燕草素）、花青素（矢车菊素）、3′-甲花翠素（矮牵牛色素）、甲基花青素（芍药色素）、二甲花翠素（锦葵色素）[2] [3]。不同种类的花色苷因花色素结构的不同而带有不同的颜色。 　　1.1.2 花色苷的性质 1.1.2.1 花色苷的基本物理化学性质 花色苷一般可溶于水、甲醇、乙醇、丙二醇、丙三醇、冰醋酸、柠檬酸等极性溶剂，不溶于苯、甲苯