黑莓果实中花色苷的提取和测定方法研究  

Study on the extraction and assay method of anthocyanin in blackberry fruits

作　　者：赵慧芳[1] 王小敏[1] 闾连飞[1] 吴文龙[1] 李维林[1] 

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《食品工业科技》2008年第5期176-179,共4页Science and Technology of Food Industry

基　　金：国家科技部农业科技成果转化资金项目(2007GB2C100118);江苏省农业高科技项目(BG2007311);江苏省星火计划项目(X2007001)

摘　　要：以色价和含量为评价指标,通过提取溶剂、料液比、提取温度、提取时间四个因素对黑莓果实花色苷提取效果的影响进行了单因素实验和正交实验,并对黑莓果实色价和总花色苷含量进行了相关性分析。结果显示,各因素对黑莓果实花色苷提取效果的影响程度依次为提取溶剂>料液比>提取温度>提取时间,黑莓果实花色苷的最佳提取方法为:提取溶剂1%HCl甲-醇,料液比1∶6,温度35℃,时间90min,黑莓果实色价和总花色苷含量具有极显著的正相关性。The optimal conditions for the extraction of anthocyanin in blackberry fruits including solvent, ratio of solid to solution, extraction temperature and duration were studied by single factor test and orthogonal test, the relationship of color-value and anthocyanin content of blackberry fruit was also studied. The results indicated that solvent showed the most remarkable effect on blackberry anthocyanin extracting, while the ratio of solid to solution, extraction temperature and duration showed minor effects. The optimal extraction conditions was solvent 1% HCI methanol, the ratio of solid to solution l ：6, temperature 35℃ , duration 90min. An extremely positive correlation was observed between color-value and anthocyanin content of blackberry fruits.

关 键 词：黑莓 花色苷 提取 色价 色素含量 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]