短梗五加果色素提取条件的研究  

Study on pigment extracting condition from Acanthopanx senticacosus harms fruit

作　　者：颜廷才[1] 孟宪军[1] 葛会齐[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]本溪冶金高等专科学校,本溪117000

出　　处：《食品科技》2007年第7期125-129,共5页Food Science and Technology

摘　　要：研究以短梗五加果为试验材料,研究表明:短梗五加果色素属于水溶性花青素色素,酸性条件下呈红色并在525nm有特征吸收峰。单因素试验研究表明:温度、乙醇浓度、pH值对色素浸提有显著的影响;果胶酶、超声波、微波处理能够提高色素浸提效果,但效果不显著。正交试验结果表明:最佳的提取条件是温度80℃、95%的乙醇溶剂、pH值为2.0,影响浸提因素次序为pH值>乙醇浓度>温度。The material of the study is acanthopanx senticacosus harms fruit. The researches indicate： the pigment of acanthopanx senticacosus harms fruit belong to water-soluble anthocyanin pigment. It has a absorb apex at 525nm and is red liquor at acid condition. The odd factor test results indicate： temperature, alcohol concentration, pH have notable influence to extracting pigment, pectic enzyme, ultrasonic, microwave can improve extracting effect, but the impact is not prominent. The orthogonal test indicate： the best extracting conditions are temperature 80℃, ethanol concentration 95%, pH2.0. The sequence of the factors affecting extracting pigment from acanthopanx senticacosus harms fruit is pH, ethanol concentration and temperature from greatness to smallness.

关 键 词：短梗五加 色素 浸提 花青素 

分 类 号：TS202.3[轻工技术与工程—食品科学]