PH时间波长紫甘薯色素提取条件及稳定性研究.pdfVIP

2010 年第4 期 Food and Fermentation Technology ， 第46 卷（第4 期） Vol.46 No.4 紫甘薯色素提取条件及稳定性研究 * 李博，雷激 ，汤富蓉，左露 （西华大学生物工程学院，四川成都 610039 ） 摘 要： 采用正交试验对紫甘薯花色苷的提取条件进行优化，重点研究了紫甘薯花色苷在不同条件下的稳定性。 结 果表明：紫甘薯花色苷具有一般花色苷类色素的光谱特性，最佳提取条件：在 0.1% 的盐酸水溶液中以料液比 1:30 于 水浴中提取 ，效果最好。 紫甘薯花色苷在酸性、 中性和碱性条件下分别呈现红色、紫色和蓝色，对氧化剂、还原 60℃ 1h 剂和甘薯常规护色剂比较敏感，对山梨酸钾和金属离子比较稳定，冷冻干燥有利于紫甘薯全粉色素的保存，紫甘薯花 色苷是一种提取优质天然色素的上好原料。 关键词： 紫甘薯；花色苷；提取条件；稳定性 中图分类号： 文献标识码： 文章编号： （ ） TS201. TS215 A 1674-506X 2010 04-0056-0005 Extraction and Stability of Anthocyanin from Purple Sweet Potato LI Bo, LEI Ji*, TANG Fu-rong, ZUO Lu （Bioengineering College, Xihua University, Chengdu 610039 ） Abstract: In this paper, the optimum extracting condition of anthocyanin from purple sweet potato and its stabilitiy were studied.The results showed that this kind of anthocyanin had spectral characteristics of the general anthocyan pigment. The optimum conditions of extracting were as follows: using 0.1% hydrochloric acid as extracting solution, the anthocyanin was extracted at 60℃ waterbath for 1h,with raw material-to-0.1% HCl ratio 1:30.The colors of anthocyanin in acidic, neutral and alkaline solution were red, purple and blue, respectively. The anthocyanin was sensitive to the oxidant, reducing agent and color protectant in common sweet potato,and was stable to potassium sorbate,metal ions and freeze -drying. Pu