火龙果果皮中甜菜红素的提取、鉴定及金属离子对其稳定性的影响  

Extraction and Identification of Betacyanins from Pitaya Peel and Effect of Metal Ions on It's Stability

作　　者：艾雅娜 张海娟[1] 廖红梅[1] Ai Yana;Zhang Haijuan;Liao Hongmei(College of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国食品学报》2023年第6期212-221,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0400703-3);贵州省教育厅金刺梨研究与开发工程研究中心项目(黔教合KY字[2018]008)。

摘　　要：目的:为火龙果源甜菜红素在食品加工中的应用提供理论支持。方法:首先以红肉火龙果果皮为原料,探究浸提液、料液比、浸提液pH值、温度和时间对甜菜红素得率的影响,以优化其提取条件,进而采用UPLC-MS分析纯化后提取物中甜菜红素的含量和结构,最后评价金属离子Cu^(2+)和Fe^(2+)对其稳定性的影响。结果:火龙果果皮中甜菜红素最优提取条件为:采用蒸馏水提取,料液比1∶5,pH 5,温度30℃,提取60 min。所得提取物中甜菜红素的含量为95.2 mg/g,含有6种甜菜红素单体,其中,丙二酰甜菜苷和甜菜苷为两种主要单体,分别占46.5%和34.4%。CuSO_(4)和FeCl_(2)干扰甜菜红素的稳定性,即使0.05 mg/mL CuSO_(4)也会造成甜菜红素溶液颜色改变和特征吸光值降低;当FeCl_(2)超过0.10 mg/mL时,甜菜红素溶液的颜色变化趋势加快。结论:红肉火龙果果皮可作为甜菜红素的良好来源,提取工艺简单可行。金属离子Cu^(2+)和Fe^(2+)不利于甜菜红素的稳定性,在加工贮藏过程中应避免与铜制、铁制器具接触。Aim:To provide theoretical support for the utilization of betacyanins derived from red pitaya fruit in food processing.Methods:Firstly,investigation of the impact of extraction solution,solid-liquid ratio,pH of extraction solution,temperature and time on the yield of betacyanins extracted from the red pitaya peel,to optimize the extraction conditions.Secondly,the betacyanins extraction were subjected to UPLC-MS analysis for the determination of their content and structural characteristics.Finally,the impact of metal ions,including Cu^(2+)and Fe^(2+),on its stability was evaluated.Results:An optimal extraction condition of betacyanins from red pitaya peel involves using distilled water as the extractant,maintaining a solid-liquid ratio of 1∶5,adjusting pH to 5,and conducting at 30℃for 60 min.The extract contained 6 monomers of betacyanins,with a concentration of 95.2 mg/g.The main monomers were phyllocactin and betanin,accounting for 46.5%and 34.4%,respectively.The addition of CuSO_(4) and FeCl_(2) has disturbed the stability of betacyanins,with CuSO_(4) having a greater impact than FeCl_(2).Specifically,CuSO_(4) caused a reduction in absorbance values and color changes even at concentration as low as 0.05 mg/mL,while FeCl_(2) accelerated the trend towards color change when added at concentration exceeding 0.10 mg/mL.Conclusions:The red pitaya peel waste presents a promising source of betacyanins,with a simple and feasible extraction process.However,the presence of metal ions such as Cu^(2+)and Fe^(2+)can negatively affect their stability,thus avoiding contact with copper and iron utensils during processing and storage is recommended.

关 键 词：红肉火龙果果皮 甜菜红素 提取条件 结构鉴定 金属离子 稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]