笃斯越橘果实花青素提取及稳定性研究  

Extraction and Determination of Stability of Anthocyanin from the Fruit of Vaccinium uliginosum L.

作　　者：李阳阳[1] 彭瞰看 杨九双 巨安基 徐永清[1] 

机构地区：[1]东北农业大学生命科学学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2016年第24期46-49,共4页Food Research and Development

基　　金：国家基础科学人才培养基金子课题资助项目(J1210069)

摘　　要：以笃斯越橘果实为材料,利用超声波辅助乙醇提取,并采用正交试验设计,对笃斯越橘果实花青素进行提取,确定其花青素最佳提取条件为:提取温度40℃,最佳料液比3:30(g/mL);最佳超声波功率200W,最佳提取液浓度65%的酸化乙醇。对笃斯越橘果实花青素的稳定性研究结果表明:笃斯越橘果实花青素对pH值敏感,笃斯越橘果实花青素对氧化剂稳定性较差;笃斯越橘果实花青素对还原剂稳定性较强;在pH值为3.0时笃斯越橘果实花青素对Ca^(2+)、Mg^(2+)、Zn^(2+)、Cu^(2+)、Al^(3+)较稳定;笃斯越橘果实花青素弱光稳定性较好,强光稳定性较差。This research was aimed to determine the best condition for extracting anthocyanin from fruits of Vaccinium uliginosum L. with orthogonal experimental design by the ultrasound-assisted ethanol extraction pro-cess. It was determined that the optimum extraction temperature was 40 ℃, the optimum material liquid ratio was 3∶30 （g/mL）, the optimum ultrasonic power was 200 W and the optimum extraction condition was 65%acidified ethanol. The result of determination of stability of anthocyanidin from the fruit of Vaccinium uliginosum L. showed that：anthocyanin was sensitive to pH;oxidant had larger impact on the stability of anthocyanin;reducing agent had little effect on the stability of anthocyanin;when the pH was 3.0, anthocyanin from the fruit of Vaccinium uliginosum L. to Ca^2＋, Mg^2＋, Zn^2＋, Al^3＋, Cu^2＋was more stable;it had better stability on indoor natural light and dark, and poor stability on outdoor natural light.

关 键 词：笃斯越橘 花青素 提取 稳定性 

分 类 号：S663.9[农业科学—果树学]