木耳黑色素碱法提取工艺优化及表征  

Alkaline Extraction Optimization and Characterization of Auricularia auricula Melanin

作　　者：张艳荣[1] 王庆庆[1] 刘通[1] 郭中 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2016年第12期27-32,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08);国家高技术研究发展计划(863计划)项目(2011AA100805)

摘　　要：采用正交试验优化碳酸钠提取木耳黑色素的工艺,并对黑色素的稳定性和结构进行分析。结果表明,单因素及正交试验确定最优工艺条件为:超声功率160 W(5 g固体物料)、料液比1∶30(g/mL)、碳酸钠浓度2.00 mol/L、提取时间50 min。在此工艺条件下获得木耳黑色素粗提物的产量为9.078 g/100 g。化学表征证明,木耳黑色素对温度、低浓度氧化剂和还原剂有较强的稳定性,但对光的稳定性较差;木耳黑色素在波长210 nm处有最大吸收峰。红外结果显示,木耳黑色素由羟基、氨基、C=O、C=C、CH、CH_2以及芳环基团组成。木耳黑色素的S∶N=0.01,表明木耳黑色素为真黑色素,预示其具有乌发、抗衰老等作用。The orthogonal array design method was used to optimize the extraction of Auricularia auricula melanin and the characterization of the melanin was conducted. Through single factor and orthogonal array experiments, the optimum extraction conditions were obtained as follows： ultrasonic power, 160 W; sample mass 5 g; material-to-liquid ratio, 1：30（g/mL）;sodium carbonate concentration,2.00 mol/L;and extraction duration,50 min.The crude extract yield under these conditions was 9.078 g/100 g. Chemical characterization proved that the melanin possessed strong stability to heat andlow concentrations of oxidant and reducing agent but was sensitive to light. The melanin displayed maximum absorption peak at 210 nm. Infrared spectroscopy indicated that Auricularia auricula melanin was composed of hydroxy, amino, C=O, C=C, CH, CH2 and aromatic ring groups. The S：N ratio of the melanin was 0.01, indicating that it is eumelanin and has functions such as hair blackening and anti-aging.

关 键 词：黑木耳 黑色素 提取工艺 表征 

分 类 号：TS201.1[轻工技术与工程—食品科学]