酸法提取紫茄皮花青素及其性质研究  

Study on the Extraction and Properties of Anthocyanins from Purple Eggplant Peel by Acid Method

作　　者：王钊 岳晓禹[1] 温双双 李玉江[2] 张本尚[3] 邹建[1] WANG Zhao;YUE Xiao-yu;WEN Shuang-shuang;LI Yu-jiang;ZHANG Ben-shang;ZOU Jian(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;High&New Technology Research Center of Henan Academy of Sciences,Zhengzhou 450002,China;Isotope Institute Co.,Ltd.,Henan Academy of Sciences,Zhengzhou 450015,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,郑州450046 [2]河南省科学院高新技术研究中心,郑州450002 [3]河南省科学院,同位素研究所有限责任公司,郑州450015

出　　处：《中国调味品》2022年第10期184-188,共5页China Condiment

基　　金：河南省重点研发与推广专项(科技攻关)(212102110192);河南牧业经济学院科研创新团队项目(2018KYTD17)。

摘　　要：为综合利用紫茄皮资源,提升产品附加值,以预处理后的紫茄皮为起始原料,经低温真空烘干,粉碎制得紫茄皮粉。过40目筛,以冰乙酸为提取溶剂,分别考察了提取溶剂浓度、提取温度、料液比、提取时间等工艺条件变化对紫茄皮花青素提取效果的影响。在较优单因素条件的基础上,通过四因素三水平正交试验对提取工艺进行了优化,并考察了紫茄皮花青素的稳定性和抗氧化性。紫茄皮花青素的最优提取方案为冰乙酸溶液20%、提取温度60℃、料液比1∶30、提取时间60 min,经3次重复验证试验确认了这一最优工艺条件。金属离子中,Fe^(2+)离子及碱性条件均对紫茄皮花青素的稳定性产生明显的不利影响。紫茄皮花青素对羟基自由基和2,2-联苯基-1-苦基肼基(DPPH)自由基均具有较好的清除能力。紫茄皮花青素显示出了较好的稳定性和抗氧化能力,具有潜在的应用价值。In order to comprehensively utilize the purple eggplant peel resources and improve the added value of products,with the pretreated purple eggplant peel as the original raw material,the purple eggplant peel powder is prepared by low-temperature vacuum drying and crushing.Through 40 mesh sieve,with glacial acetic acid as the extraction solvent,the effects of the changes of extraction solvent concentration,extraction temperature,solid-liquid ratio and extraction time on the extraction effect of anthocyanins from purple eggplant peel are investigated by single factor test.On the basis of better single factor conditions,the extraction process is optimized by four-factor and three-level orthogonal test,and the stability and antioxidant activity of anthocyanins from purple eggplant peel are investigated.The optimal extraction scheme of anthocyanins from purple eggplant peel is glacial acetic acid solution concentration of 20%,extraction temperature of 60℃,solid-liquid ratio of 1∶30,extraction time of 60 min,which is confirmed by repeating validation experiments for three times.Among metal ions,Fe^(2+) ions and alkaline conditions have obvious adverse effects on the stability of anthocyanins from purple eggplant peel.Anthocyanins from purple eggplant peel have good scavenging capacity on hydroxyl radicals and 2,2-diphenyl-1-picrylhydrazyl(DPPH)radicals.The anthocyanins from purple eggplant peel show good stability and antioxidant capacity,and have potential application value.

关 键 词：紫茄皮 花青素 提取 正交试验 稳定性 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]