紫甘蓝花青素的提取工艺研究.docVIP

紫甘蓝花青素的提取工艺研究 摘要 天然色素作为食品添加剂，具有安全性高，色泽自然鲜艳等特点，而且有些天然色素相比合成色素对人体的多种疾病还具有预防、治疗等药理作用和保健功能。天然色素从来就是我们日常饮食的一部分，大自然向我们提供了广泛用于现代食品工业的诱人色素，其中最为常见的是红木、花色苷、甜菜根、姜黄等等。 花青素则是一类在自然界广泛存在的水溶性天然色素不但可作为食用色素还具有多种保健和医药功能。其中花青素的提取可以从紫色甘薯，紫色甘蓝等有色植物中进行提取，本实验着重对紫甘蓝中的花青素进行提取和研究。 本实验首先对花青素的传统水浴提取工艺进行研究，利用不同的提取方法，诸如提取液种类，提取液固比，提取时间和提取温度，最终选取最佳提取工艺。而后将传统水浴提取工艺以及微波提取和超声提取等方法进行比对，最终选取花青素的最佳提取条件。对提取研究后，利用 AB-8 树脂进行纯化，进行花青素稳定性问题的研究。 ，关键词: 紫甘蓝，花青素，传统水浴提取，微波，超声，树脂，稳定性，纯化 : III?紫甘蓝花青素的提取工艺研究?Abstract Natural pigment as food additives has the high safety colour and lustre is naturalbright-coloured and other characteristics and some natural pigments synthesiscompared to the human body of disease of pigment has prevention treatment andpharmacological effects and health care function. Natural pigment is that we neverpart of their daily food nature to provide us with the widely used in the modern foodindustry is inviting pigment one of the most common is annatto anthocyanins beetsturmeric and so on. It is a kind of anthocyanins in nature of the widespread water-soluble naturalpigment not only can be used as edible pigment also has a variety of health care andmedical function. Among them the extraction of anthocyanins from purple sweetpotato purple cabbage and other non-ferrous plant extraction this experiment focuseson the purple cabbage anthocyanins extraction and research. This experiment first anthocyanins traditional water bath extraction technologyusing different extraction methods such as extract types extract the liquid-solid ratioextraction time and extracting temperature eventually select the best extractiontechnology. Then will the traditional water bath extraction technology and microwaveextraction and the ultrasonic extraction methods such as comparison eventuallyselected the best extraction conditions anthocyanins. For the extraction of the studyuse AB-8 resin to purify the stability problem of anthocyanins.Keywords: Purple cabbage anthocyanins traditional water bath extraction microwaveultra