酶法辅助提取山杏种皮黑色素工艺优化及其稳定性  

Optimization of Enzyme-Assisted Extraction of Melanin from Testae of Wild Apricots and Evaluation of Its Stability

作　　者：李红姣[1,2] 李巨秀[3] 赵忠[1] 

机构地区：[1]西北农林科技大学林学院,西部环境与生态教育部重点实验室,陕西杨凌712100 [2]河北农业大学林学院,河北保定071000 [3]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2016年第10期69-75,共7页Food Science

基　　金：国家林业局林业公益性行业科研专项(200904020)

摘　　要：以山杏种皮为原料,以黑色素得率为指标,对碱性蛋白酶、纤维素酶、胃蛋白酶、中性蛋白酶4种酶辅助提取山杏种皮黑色素的效果进行比较分析,筛选出酶解效果较好的胃蛋白酶。再通过单因素试验和正交试验,优化胃蛋白酶辅助提取山杏种皮黑色素的最佳工艺,最后对山杏种皮黑色素的稳定性进行系统的分析。结果表明,在酶解温度32℃、酶解pH 2.0、加酶量90 000 U/g、酶解时间5 h的条件下进行胃蛋白酶辅助提取的效果较好,黑色素得率达到7.4%。山杏种皮黑色素在碱性介质中稳定,金属离子Cu^(2+)、Fe^(2+)和Fe^(3+)对其稳定性有影响,而氧化剂、还原剂、蔗糖和柠檬酸对其稳定性无影响。Melanin, a complex, high molecular weight substance composed of phenolic or indolic compounds, is widespread in the biosphere. In this work, we isolated melanin from the testae of wild apricots（MTWA） using an enzyme-assisted procedure. Pepsase was selected to optimize the extraction conditions. The stability of MTWA was analyzed. The results showed that the optimal conditions for MTWA extraction was found to be extraction with 0.5 mol/L Na OH after enzymatic hydrolysis with 90 000 U/g pepsase at 32 ℃ and pH 2 for 5 h. Under these conditions, the maximum yield of MTWA of 7.4% was obtained. MTWA was stable in alkaline medium. Cu^2＋, Fe^2＋ and Fe^3＋ affected its stability while oxidants, reducing agents, sucrose and citric acid had no effect on MTWA.

关 键 词：酶 山杏种皮 黑色素 提取 稳定性 

分 类 号：S789.9[农业科学—林学]