酶法提取红毛丹果皮花色苷的研究  

Enzymatic Extraction of Anthocyanins from Rambutan Fruit Pericarp Tissues

作　　者：何艾[1,2] 张容鹄[1] 陈秀琼[2] 冯建成[2] 

机构地区：[1]海南省农业科学院农产品加工设计研究所,海南海口570110 [2]海南大学材料与化工学院,海南海口570228

出　　处：《热带生物学报》2011年第4期355-359,共5页Journal of Tropical Biology

基　　金：海南省科学事业费项目(11-21401-0006);海南省自然科学基金资助项目(509003)

摘　　要：以红毛丹果皮为材料,研究酶法提取花色苷的工艺条件,结果表明,红毛丹果皮花色苷在可见光范围内的最大吸收波长为535nm;纤维素酶适用于花色苷的提取;最佳提取条件:料液比为1g∶15mL,采用pH5.2的磷酸氢二钠-柠檬酸作为缓冲溶液,加酶量为混合液5%等体积的量,酶解温度55℃,酶解时间150min。在此工艺条件下,每克红毛丹果皮可提取1.14mg花色苷。The crude anthocyanins from Rambutan fruit pericarp tissues were natural food additives. In our report, the extraction conditions by enzyme solution were optimized. The results showed that the maximum absorption wave length of the anthocyanins was 535 nm ,the optimal enzyme was cellulase , and the optimum conditions of enzymatic extraction were as follows： the ratio of dry pericarp to extracting solution was 1∶ 15（g∶ mL）, pH value of enzyme solution was 5.2, the amount of enzyme was 5%, the digest temperature was 55 ℃, the digest time was 150 min. It was under the condition that the content of anthocyanins reached 1.14 mg·g-1 fruit pericarp.

关 键 词：红毛丹 果皮 酶法提取 花色苷 

分 类 号：TS201.25[轻工技术与工程—食品科学]