林生茜草果实花青素纯化及稳定性分析  

Purification and stability analysis of anthocyanin from Rubia sylvatica Nakai fruit

作　　者：刘玲玲 孙彤彤 陈小强[1,2] 张莹 LIU Lingling;SUN Tongtong;CHEN Xiaoqiang;ZHANG Ying(College of Chemistiy,Chemical Engineering and Resource Utilization,Northeast Forestry University,Harbin 150040,Heilongjiang,China;College of Resources and Environment,Tibet Agriculture&Animal Husbandry University,Nyingchi 860000,Tibet,China)

机构地区：[1]东北林业大学化学化工与资源利用学院,黑龙江哈尔滨150040 [2]西藏农牧学院资源与环境学院,西藏林芝860000

出　　处：《精细化工》2021年第2期341-349,357,共10页Fine Chemicals

基　　金：西藏自治区自然科学基金项目(XZ2020ZRG-22);黑龙江省自然科学基金项目(LH2019C006);西藏农牧学院林学学科创新团队建设项目(藏财预指2020-11)。

摘　　要：以林生茜草果实为原料,比较了6种大孔树脂对其花青素的吸附及解吸性能,确定林生茜草果实花青素的纯化工艺条件,并对纯化后的花青素进行了稳定性研究。结果表明,LX-8树脂为最佳纯化树脂,吸附平衡时间3 h;最佳工艺条件为:吸附及解吸液pH 2.0,解吸液乙醇体积分数70%,吸附与解吸流速均为0.5 mL/min,洗脱液用量60 mL。纯化后林生茜草果实花青素的色价77.53±0.26,质量分数37.99%±0.33%。稳定性研究结果表明,林生茜草果实花青素在酸性、低温、避光环境中较为稳定;Na^(+)、K^(+)、Al^(3+)、Mg^(2+)的加入对其稳定性无不良影响,Ca^(2+)、Fe^(2+)对其稳定性具有破坏作用;氧化还原剂对花青素具有破坏作用;而防腐剂对其稳定性没有影响;80℃下,花青素的稳定性与所添加糖和酸味剂的质量浓度相关。Adsorption and desorption performances of anthocyanin from Rubia sylvatica Nakai fruit by six macroporous resins were compared.The optimal extraction conditions of anthocyanin were determined.And the stability of purified extract was studied.The results showed that LX-8 resin was the best resin to purify anthocyanin from Rubia sylvatica Nakai fruit and the adsorption equilibrium time was 3 h.The optimal extraction conditions were as follows:the pH value of adsorption and desorption solution 2.0,ethanol(volume fraction 70%)as desorption agent,adsorption velocity and desorption velocity 0.5 mL/min,dosage of desorption agent 60 mL.After purification,the color value and mass fraction of the anthocyanin extract were 77.53±0.26 and 37.99%±0.33%,respectively.The anthocyanin from Rubia sylvatica Nakai fruit was stable in acidic,low temperature and dark environment.The addition of Na^(+),K^(+),Al^(3+)and Mg^(2+)had no adverse effect on its stability,while Ca^(2+),Fe^(2+)and reductant-oxidant had destructive effect on the anthocyanin.However,preservative had no effect on its stability.The stability of anthocyanin was affected by the mass concentration of sugar and acid agents under 80℃.

关 键 词：林生茜草果实 大孔吸附树脂 花青素 纯化 稳定性 中药现代化技术 

分 类 号：O6-332[理学—化学]