酶法辅助提取山杏种皮黑色素工艺优化及其稳定性.pdfVIP

※工艺技术 食品科学 2016, Vol.37, No.10 69 酶法辅助提取山杏种皮黑色素工艺 优化及其稳定性 1,2 3,* 1,* 李红姣 ，李巨秀 ，赵 忠 （1.西北农林科技大学林学院，西部环境与生态教育部重点实验室，陕西 杨凌 712100 ； 2.河北农业大学林学院，河北 保定 071000 ；3.西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ） 摘  要：以山杏种皮为原料，以黑色素得率为指标，对碱性蛋白酶、纤维素酶、胃蛋白酶、中性蛋白酶4 种酶辅助 提取山杏种皮黑色素的效果进行比较分析，筛选出酶解效果较好的胃蛋白酶。再通过单因素试验和正交试验，优化 胃蛋白酶辅助提取山杏种皮黑色素的最佳工艺，最后对山杏种皮黑色素的稳定性进行系统的分析。结果表明，在酶 解温度32 ℃、酶解pH 2.0 、加酶量90 000 U/g、酶解时间5 h 的条件下进行胃蛋白酶辅助提取的效果较好，黑色素得 率达到7.4%。山杏种皮黑色素在碱性介质中稳定，金属离子Cu2 ＋、Fe2 ＋和Fe3 ＋对其稳定性有影响，而氧化剂、还原 剂、蔗糖和柠檬酸对其稳定性无影响。 关键词：酶；山杏种皮；黑色素；提取；稳定性 Optimization of Enzyme-Assisted Extraction of Melanin from Testae of Wild Apricots and Evaluation of Its Stability 1,2 3, * 1,* LI Hongjiao , LI Juxiu , ZHAO Zhong (1. Key Laboratory of Environment and Ecology in Western China, Ministry of Education, College of Forestry, Northwest AF University, Yangling 712100, China; 2. College of Forestry, Agricultural University of Hebei, Baoding 071000, China; 3. College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract: Melanin, a complex, high molecular weight substance composed of phenolic or indolic compounds, is widespread in the biosphere. In this work, we isolated melanin from the testae of wild apricots (MTWA) using an enzyme-assisted procedure. Pepsase was selected to optimize the extraction conditions. The stability of MTWA was analyzed. The results showed that the optimal conditions for MTWA extraction was found to be extraction with 0.5 mol/L NaOH after enzymatic hydrolysis with 90 000 U/g pepsase at 32 ℃and pH 2 for