泰和乌骨鸡黑色素光谱性质及其稳定性研究  

Spectroscopic properties and stability of melanin extracted from taihe black-bone silky fowl

作　　者：涂勇刚[1] 谢明勇[1] 田颖刚[1] 李晶[1] 孙亚真[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2008年第5期171-175,共5页Food Science and Technology

基　　金：教育部"长江学者和创新团队发展计划资助"项目(IR70540);江西省农业科技攻关重点项目(2005)

摘　　要：为明确泰和乌骨鸡黑色素作为天然黑色素开发的可行性和利用紫外-可见光谱、红外光谱和分光光度法对酶法提取的黑色素进行光谱性质和稳定性研究。通过酶法从泰和乌骨鸡中提取黑色素,经过有机溶剂洗涤、反复碱溶酸沉获得精制黑色素,最后得率为0.18%(以湿原料计)。溶解性和光谱性质分析表明,泰和乌骨鸡黑色素与典型的黑色素相似。黑色素具有良好的耐热性和光稳定性;氧化剂对黑色素稳定性的影响较大,但还原剂对其稳定性基本无影响;Cu2+和Mg2+对黑色素的稳定性有一定影响,但影响都不大,Zn2+、Ca2+、Na+、Al3+、Fe3+均无明显影响;蔗糖对黑色素的稳定性有一定影响,而葡萄糖、抗坏血酸、柠檬酸和淀粉对黑色素的稳定性影响都不大。泰和乌骨鸡黑色素具有较为稳定的理化特性,有望开发成为一种具有保健功能的天然黑色素。To investigate the possibility of melanin from taihe black-bone silky fowl （Gallus gallus domesticus Brisson） to get a natural pigment, UV-VIS, IR and the spectrophotometry were adopted to study spectroscopic properties and stability of melanin. Melanin was isolated from taihe black-bone silky fowl by enzymatic extraction, repeated precipitation with a yield of 0.12% （wet weight basis）. Spectroscopic analysis and solubility properties revealed that the pigment was very similar to typical melanins. The melanin was stable to high temperature and ultraviolet light or room-light, relatively stable in reducer but was bleached by oxidants. Cu2＋ increased pigment color, and Mg2＋ reduced pigment color, but it was not obvious. Zn2＋, Ca2＋, Na＋, Al3＋, Fe3＋ had no effect on pigment. Glucose, citric acid, ascorbic acid and starch did not affect the melanin, while sucrose affected it slightly. The results showed the melanin from taihe black-bone silky fowl has the potential for a kind of new-type natural pigment with activity for food industry.

关 键 词：泰和乌骨鸡 黑色素 光谱性质 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]