葡萄果皮花青素提取方法及储存条件的探究  

Extraction and preliminary application of anthocyanins from grape pericarp

作　　者：岳晓禹[1] 刘安琪 YUE Xiaoyv;LIU Anqi(College of Food and Bioengineering Henan University of Animal Husbandry and Economy,Zhengzhou Henan 450046)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《现代牧业》2023年第4期45-50,共6页Modern Animal Husbandry

摘　　要：研究葡萄果皮花青素的提取方法及最佳储存条件。利用有机溶剂提取法、超声辅助提取法、植物酶辅助提取法等3种方法提取葡萄果皮中的花青素。在单因素试验的基础上通过正交试验研究葡萄果皮花青素的最佳储存条件。葡萄果皮花青素的最佳提取条件为纤维素酶添加量1.14%、超声温度40℃、超声时间60 min、料液比1∶20。葡萄果皮花青素的最佳储存条件为pH3.0、储存温度0℃、避光。通过旋转蒸发将葡萄果皮花青素制成粗品,花青素平均损失率为24.61%。The extraction method of anthocyanins from grape pericarp and the best storage conditions were studied.The anthocyanins in grape peel were extracted by three methods such as organic solvent extraction,ultrasonic assisted extraction,plant enzyme assister extraction method.The optimum storage conditions of grape anthocyanins were studied by orthogonal test on the basis of single factor test.The optimum extraction conditions of grape pericarp anthocyanins were cellulase addition of 1.14%,ultrasonic temperature of 40℃,ultrasonic time of 60 minutes,and material liquid ratio of 1∶20.The best storage conditions for anthocyanins were pH3.0,storage temperature 0℃,and storage away from light.Grape anthocyanins were made into crude products by rotary evaporation.The average loss rate of anthocyanins in grape pericarp was 24.61%.

关 键 词：葡萄果皮 花青素 提取 PH示差法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]