川山紫薯色素提取分离及主要组成成分分析  

Extraction, Separation and Main Constituent Analysis of Purple-Fleshed Sweet Potato Anthocyanin from Species Originally Produced in Japan

作　　者：余燕影[1] 王杉 曹树稳[3] 邓泽元[3] 

机构地区：[1]南昌大学化学系,江西南昌330047 [2]江西省疾病控制中心,江西南昌330029 [3]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《食品科学》2004年第11期167-170,共4页Food Science

基　　金：江西省教育厅资助项目(赣财教[2003]73号)

摘　　要：本文研究了川山紫薯色素(purple-fleshed sweet potato anthocyanin, 简称PSA)乙醇提取最佳工艺条件,分析了紫薯色素主要组成成分。实验结果表明:乙醇提取PSA的最佳条件为:提取酸浓度2.0 %、提取时间为60min、提取固液比1:30。反相高效液相色谱法(RPHPLC)分析表明,PSA主要含矢车菊色素-3-葡萄糖,酰化酸为绿原酸和芥子酸。The optimal ethanol extraction technical conditions and main constituent analysis of purple-fleshed sweet potatoanthocyanin (PSA) from species originally produced in Japan were studied in this paper. The results suggested that the optimalethanol extraction technical conditions were 2.0% of the extraction acid concentration, 60minutes of extraction time and 1:30 ofthe rate of solid to liquid. The reverse phase HPLC (RPHPLC) investigation showed that the main constituent of PSA wascyanidin-3-glucoside, which was acylated mainly by chlorigenic acid and sinapinic acid.

关 键 词：PSA 乙醇提取 芥子 绿原酸 反相高效液相色谱法 分离 色素提取 川山紫 组成成分 葡萄糖 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程] R284[轻工技术与工程—食品科学与工程]