紫薯花青素提取及其稳定性的研究  

On the Extraction and Stability of Anthocyanin from Purple Sweet Potatoes

作　　者：娄文娟[1] 孔瑾[1] LOU Wenjuan KONG Jin(He＇nan Institute of Science and Technology, Xinxiang 453003, Henan, Chin)

机构地区：[1]河南科技学院,河南新乡453003

出　　处：《四川旅游学院学报》2017年第2期20-22,54,共4页Journal of Sichuan Tourism University

摘　　要：花青素在蔬菜水果中广泛存在,是一种天然生成的色素。本试验主要应用单因素及正交试验研究了花青素的提取工艺以及花青素在光照和酸碱条件下的稳定性。结果表明:花青素的最佳提取参数组合为料液比为1∶65,0.5%柠檬酸与95%乙醇的体积比为40∶60,水浴浸提时间为3h。花青素在常温条件下,光照4h,损失率为25%;在p H为0.5~5范围时,花青素的损失率不明显,随着p H的升高,花青素含量急剧降低。Anthocyanins, a natural pigment, exist widely in fruits and vegetables. Employing single-factor and orthogonal tests, this paper analyzes the extraction of anthocyanin and its stability in terms of illumination and different pH conditions. According to the experiments, the optimum conditions for anthocyanins extraction are that the ration of solid to liquid is 1 to 65, that the volume ratio of 0.5% citric acid to 95% ethanol is 40 ： 60, and that the extraction time was 3h. In room temperature, anthoeyanin loss ratio is 25% under four hours＇ illumination, its loss is not obvious when pH ranges from 0. 5 to 5, and it suffers dramatic loss as pH values continue to rise.

关 键 词：紫薯 粉碎 浸提 稳定性 

分 类 号：TS972[轻工技术与工程]