香蕉皮原花色素的酶解辅助提取及稳定性研究  

Study on enzyme-assisted extraction and stability of proanthocyanidins from banana peel

作　　者：贾宝珠 卢胜洪[1] 方穗恋 鲍金勇 陈子键[2] 杨公明[2] 罗林[2] JIA Bao-zhu;LU Sheng-hong;FANG Sui-lian;BAO Jin-yong;CHEN Zi-jian;YANG Gong-ming;LUO Lin(College of Biological and Food Engineering, Guangdong University of Education, Guangzhou 510303, China;College of Food Science, South China Agricultural University / Guangdong Provincial Key Laboratory of Food Quality and Safety, Guangzhou 510642, China)

机构地区：[1]广东第二师范学院生物与食品工程学院,广东广州510303 [2]华南农业大学食品学院/广东省食品质量与安全重点实验室,广东广州510642

出　　处：《广东农业科学》2018年第11期95-103,共9页Guangdong Agricultural Sciences

基　　金：广州市科技计划项目(12C12101661);东莞市科技计划项目(200910810100600);广东第二师范学院校级重点学科建设项目

摘　　要：采用酶解辅助提取法对香蕉皮中原花色素的提取工艺进行优化,并对其稳定性进行研究。结果表明,酶解试验的最佳工艺为:酶添加量0.8%,酶解温度50℃,酶解时间45 min;提取试验的最佳工艺为:料液比1∶23(W/V,g/mL),提取温度65℃,提取时间75 min。在最佳的工艺条件下,原花色素的提取得率为1.702%。随着温度的升高和时间的延长,香蕉皮原花色素稳定性逐渐降低。抗坏血酸、柠檬酸和苹果酸对香蕉皮原花色素具有保护作用。Na+、Ca2+、K+、Cu2+和Fe3+等金属离子会对香蕉皮原花色素起破坏作用,其中Cu2+和Fe3+的影响最为显著。苯甲酸钠和山梨酸钾会降低香蕉皮原花色素的稳定性,但影响相对较小。In this study,we investigated the optimal conditions for enzyme-assisted extraction of proanthocyanidins from banana peeland evaluated the stabilityof the obtained proanthocyanidins under different environmental conditions.For enzymatic hydrolysis test,the optimal conditions were enzymedosage of0.8%,hydrolysis temperature of50℃and hydrolysis time of45min.For extraction test,the optimal conditions were:material/liquid ratio of1∶23(W/V,g/mL),extraction temperature of65℃and extraction time of75min.Under the optimal conditions,the yield of proanthocynidins was1.702%.Further study indicated that the stability of the obtained proanthocyanidins decreased as the storage temperature and time increased.A certain content of citric acid,malic acid or ascorbic acid could protect proanthocyanidins from activity loss to some extent.For the effects of metal ionic,Na+,Ca2+,K+,Cu2+and Fe3+were detrimental to the stability of proanthocyanidins,especially,Cu2+and Fe2+,which displayed the strongest effects.The stability of proanthocyanidins decreased with the increase in the content of sodium benzoate and potassium sorbate,while the influence from low level of these preservatives was negligible.

关 键 词：酶处理 香蕉皮 原花色素 提取工艺 稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]