树脂法提取高灌蓝莓果色素的研究  

Study on Extraction Technology of Pigment from Vaccinium corymbosum Fruit by Resin Method

作　　者：赵彦杰[1] 

机构地区：[1]临沂师范学院农林学院,山东临沂276000

出　　处：《食品科学》2008年第8期306-309,共4页Food Science

摘　　要：以高灌蓝莓果为原料,研究不同树脂对蓝莓果色素的吸附率和解吸效果及不同洗脱剂的洗脱效果,确定用树脂法提取高灌蓝莓果色素的工艺,并对用所得的蓝莓果色素的性质进行检测。结果表明,D101-A树脂对高灌蓝莓果色素的吸附和解吸效果较好,用60%乙醇洗脱100min得到的产品质量较好,色价达42,产品收率为0.256%;且D101-A树脂重复使用20次后吸附率仅降低1.24%。在该提取条件下所提色素水溶性好,在酸性条件(pH≤4)下具有较好的稳定性,有一定的耐光性,在80℃以下热稳定性较好,且对低浓度的常用食品添加剂比较稳定。The adsorption rates and desorption effects of different resins on Vaccinium corymbosum fruit pigment, as well as the elution effects of different eluents were studied, and then the extraction technology of pigment with resin from Vaccinium corymbosum fruit was determined. The properties of the pigment were analyzed as well. The results showed that D101-A resin has better adsorption and desorption effects on the pigment. 100-min Elution with 60% ethanol is optimal for the pigment. The colority E （1% and 537 nm） of the product is 42, and its yield is 0.256%. After using D101-A resin for 20 times repeatedly, the absorption rate is only at a loss of 1.24%. The pigment has good water solubility and stability to acid solution （pH ≤4）, light, hear （lower that 80℃） and low concentration food additives.

关 键 词：高灌蓝莓 色素 树脂 提取工艺 理化性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]