火龙果果皮中花青素的提取与稳定性研究  

Extraction and Qualitative Analysis of Proanthocyanidins from Pitaya Peel

作　　者：严汉彬[1] 骆玮诗 韩珍 徐艳[1] 邱元凯[1] YAN Hanbin;LUO Weishi;HAN Zhen;XU Yan;QIU Yuankai(Heyuan Vocational and Technical College,Heyuan,Guangdong 517000,China)

机构地区：[1]河源职业技术学院,广东河源517000

出　　处：《农产品加工》2021年第3期9-13,共5页Farm Products Processing

基　　金：广东省科技计划项目(2017A010105001,2017A020224005);河源市源城区科技计划项目(源科[2016]4号)。

摘　　要：考查了浸提法与超声辅助法提取火龙果皮花青素的最佳提取工艺,并对此花青素溶液进行温度、pH值、常用食品添加剂(如蔗糖、食盐、光照与金属离子溶液)对火龙果花青素原液稳定性影响的研究。结果表明,火龙果皮花青素的最佳提取工艺为以蒸馏水作为溶剂,提取时间为40 min,浸取温度为40℃,料液比为1∶10;在此最优工艺参数基础上采取超声功率60 W,料液比1∶12,超声时间15 min,提取温度50℃进行超声提取。花青素溶液应在低温且弱酸的条件下保存,用适量蔗糖、食盐对其有一定的护色作用(添加蔗糖质量浓度0.04~0.08 g/mL,NaCl质量浓度0.03 g/mL),金属离子K+、Mg2+、Zn2+对花青素有一定的增色作用。因此,从火龙果皮中提取天然花青素具有广阔的前景。To optimize the extraction process of proanthocyanidins from pitaya peel,orthogonal tests were used to optimize the extraction and ultrasonic extraction technology.Then,the stability of proanthocyanidins from pitaya peel using the optimize extraction technology under different conditions were examined.The best extraction process were using distilled water as solvent,extract for 40 min at the temperature of 40℃,and the solid-liquid ratio was 1∶10.The best ultrasonic extraction technology were as follows:ultrasonic power 60 W,ratio of solid-liquid 1∶12,ultrasonic time 15 min,ultrasonic temperature 50℃.The proanthocyanidins extracted from pitaya peel were all kept stable under low-temperature and weakly acidic conditions.Sucrase and sodium chloride right amount(0.04~0.08 g/mL of sucrase and 0.03 g/mL of NaCl)had color-enhancing effect on them,while the presence of K+,Mg2+and Zn2+made the color lighter.These data suggest that proanthocyanidins extracted from pitaya peel have extensive application prospects.

关 键 词：火龙果果皮 花青素 超声波提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]