紫薯渣花色苷提取及其功能饮料的研究  

Research on the extraction of anthocyanins from purple sweet potato residue and its functional beverage

作　　者：赵丰丽[1,2] 蒋秀娟[1] 吴奔[1] 卢慧英[1] 陈静[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]珍稀濒危动植物生态与环境保护教育部重点实验室,广西桂林541004

出　　处：《粮油食品科技》2016年第5期57-61,共5页Science and Technology of Cereals,Oils and Foods

基　　金：基金项目:利用紫薯加工副产物生产功能食品关键技术研发(桂科重14121001-4-3);利用紫薯加工废料生产功能食品关键技术产业化研发(20140111-3)

摘　　要：以紫薯渣为原料,研究其护色工艺,在单因素实验基础上研究提取花色苷的最佳工艺,在此基础上以口感、颜色、香味为指标进行饮料最佳复配实验。结果表明,最佳护色条件为0.05%的柠檬酸,花色苷的最佳提取工艺为1.0%柠檬酸与50%乙醇为提取溶剂,料液比1∶30,75℃水浴1.5 h,提取液中花色苷含量为0.170 1 g/100 m L。饮料最佳复配实验配方为:紫薯渣花色苷提取液70 m L,相对甜度为22.55的罗汉果水提液30 m L,蔗糖6 g/100 m L,其口感酸甜适宜,颜色亮紫红,具有淡淡的紫薯和罗汉果的香味,产品花色苷含量为0.219 4 g/100 m L,相对甜度为11.76。保质期实验(相当于1年)表明,保质期内饮料的色泽、口感稳定,微生物指标符合国家饮料产品卫生标准。The optimum process of extracting anthocyanin was studied based on single factor experiment with purple sweet potato residue as raw material to study the color - protecting techniques. O n the basis of this, the best combination of the beverage was prepared with the taste, color and flavor as indexes. The re-sult showed that the optimum condition for protecting color was 0.05% citric acid. The optimum technique of extracting anthocyanin was 1.0% citric acid with 50% ethanol as solvent, ratio of solid to liquid 1：30, 75 ℃ water bathed for 1.5 h , anthocyanin content in the extract was 0.170 1 g/100 m L . The optimum for-mula of the beverage was that the extract of anthocyanins from purple sweet potato residue was 70 m L , the extract of Momordica grosvenori with relative sweetness of 22. 55 was 30 m L , sucrose 6 g/100 m L . It tastes a bit sweet and sour, with bright purple color and the light aroma of purple potato and Momordica grosvenori. The anthocyanin content in the product was 0.219 4 g/100 m L , and the relative sweetness was 11.76. The color and the taste of the beverage were stable during the shelf life test （ equivalent to one year）, and the microbiological index was in accordance with the national hygienic standard for beverage products.

关 键 词：紫薯渣 花色苷 提取 罗汉果 饮料调配 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]