紫色马铃薯花色苷的提取及性质研究  

Study on Extracting Conditions and Properties of Anthocyan from Purple Potato

作　　者：刘建垒[1] 房岩强[1] 刘聪[1] 李恬[1] 赵丽[1] 宋晓庆[1] 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2009年第7期179-182,共4页Food and Fermentation Industries

基　　金：山东农业大学大学生研究训练(SRT)计划(No.0809127)

摘　　要：研究了紫色马铃薯花色苷的提取条件和理化性质,结果表明:用pH1.0、体积分数为70%的乙醇作提取剂,在料液比1∶10(g:mL)、50℃条件下恒温浸提90min,提取效果较好,一次提取得率可达3.4%。紫色马铃薯花色苷在可见光范围内的最大吸收波长为536nm,为水溶性色素,pH对色素影响明显,70℃以内比较稳定。金属离子Al3+、Zn2+、Na+、Ca2+对色素色泽无不良影响,而Sn2+、Fe3+有不良影响。色素耐氧化性、耐还原性差,且光照能加速色素降解。防腐剂及葡萄糖等常用添加剂对色素无影响。The optimal conditions on extracting anthocyan from purple potato and its physicochemical properties of the anthocyan were studied. The results showed -that a good yield was obtained by 70 % alcohol solution extracting at pH 1.0 under 50 ℃ for 90 min. The material-solution ratio was 1 ： 10 （g： mL）. In such conditions, the yield was 3.4%. The maximum absorption spectrum of the anthocyan was 536 nm. The anthocyan from purple potato can be dissolved in water, and pH values had a significant effect on its color. The anthocyan was stable below 70 ℃. Sunlight could accelerate degradation. Metal ions Al^3＋ ,Zn^2＋ ,Na^＋ and Ca^2＋ had no effect on anthocyan color, but Sn^2＋ ,Fe^3＋ had a strong effect . Furthermore, this kind of anthocyan had a poor resistance to either oxide or reduce agent. It was also found that conventional food additives such as preservative and glucose had no negative effects on the stability.

关 键 词：紫色马铃薯 花色苷 提取 理化性质 

分 类 号：TQ611[化学工程—精细化工]