黑果枸杞中原花青素的提取及其稳定性研究  

Research on the Extraction and Stability of Cyanidin in Lycium ruthenicum Murr

作　　者：汪亚婷 陈超 库进良 朱生莉 张文成 邓宁 吴祥 WANG Ya-ting;CHEN Chao;KU Jin-liang;ZHU Sheng-li;ZHANG Wen-cheng;DENG Ning;WU Xiang(College of Chemistry and Chemical Engineering,Hefei University of Technology,Hefei 230009,China;Beijing Tongrentang Health Pharmaceutical(Qinghai)Co.Ltd.,Delingha 817000;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学化学与化工学院,安徽合肥230009 [2]北京同仁堂健康药业(青海)有限公司,青海德令哈817000 [3]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《安徽化工》2024年第3期23-28,共6页Anhui Chemical Industry

基　　金：黑果枸杞玫瑰果膏中原花青素稳定性的研究及产业化(安徽省重点研究与开发计划,202104e11020007)。

摘　　要：以黑果枸杞中原花青素为研究对象,通过单因素实验分别考查乙醇浓度、料液比、提取时间、提取温度对原花青素提取率的影响,同时通过响应面法优化提取实验,得到提取最优工艺。另外,分别考查了不同种类、不同浓度的糊精和氨基酸对原花青素稳定性的影响,结果表明,其对原花青素具有一定的稳定性作用。This study focuses on the cyanidin extracted from Lycium ruthenicum Murr.Single-factor experiments were conducted to investigate the effects of ethanol concentration,solid-liquid ratio,extraction time,and extraction temperature on the extraction efficiency of cyanidin.Furthermore,an optimized extraction process was obtained using response surface methodology.Additionally,the effects of different types and concentrations of starch and amino acids on the stability of cyanidin were examined,and the results indicated that they contribute to enhancing the stability of cyanidin.

关 键 词：黑果枸杞 原花青素 提取率 稳定性 

分 类 号：R284[医药卫生—中药学]