黑枸杞花青素提取工艺研究及其包装薄膜的制备与应用  

Optimization of extraction process of anthocyanins from Lycium ruthenicum and the preparation and application of packaging films with them

作　　者：樊振江 孟楠 栗亚琼 张志峰 FAN Zhenjiang;MENG Nan;LI Yaqiong;ZHANG Zhifeng(Luohe Vocational College of Food,Luohe 462300;College of Food Science and Technology,Hunan Agricultural University,Changsha 410000)

机构地区：[1]漯河食品职业学院,漯河462300 [2]湖南农业大学食品科学技术学院,长沙410000

出　　处：《中国食品添加剂》2024年第8期64-73,共10页China Food Additives

基　　金：国家自然科学基金(31701606)。

摘　　要：为探讨黑枸杞花青素的提取工艺及探明其在包装薄膜中的应用效果,本文通过响应面法对复合酶提取黑枸杞花青素进行工艺优化,并将所提花青素添加至包装薄膜中,考察其在肉类保鲜中的应用效果。结果显示:复合酶提取黑枸杞花青素在最佳提取条件下(提取温度59℃,提取时间41min,酶添加量2.4%),提取率为3.45%±0.06%。黑枸杞花青素薄膜的紫外线阻隔性、机械性能以及水溶性均优于无花青素薄膜。花青素薄膜包装条件下的鱼肉样品中挥发性盐基氮含量、丙二醛含量、pH值等指标均优于同贮藏期内的无花青素薄膜样品,同时表现出了良好的新鲜度指示效果。研究结果为天然花青素的提取利用及其产品开发提供理论依据。In order to study the extraction process of anthocyanins from Lycium ruthenicum and its application in packaging film,the extraction process of anthocyanins from Lycium barbarum was optimized by response surface method,the extracted anthocyanins were added to the packaging films to investigate the application effect of anthocyanins in meat preservation.The results showed that under the optimal extraction conditions(extraction temperature 59℃,extraction time 41 min,enzyme content 2.4%),the extraction yield of anthocyanins was 3.45%±0.06%.The UV barrier properties,mechanical properties and water solubility of Lycium ruthenicum anthocyanin films were better than those of anthocyanin-free films.The volatile basic nitrogen content,malondialdehyde content and pH value of fish samples packaged with anthocyanin films were better than those in samples stored with films without anthocyanins over the same storage period,demonstrating good freshness indication.The research results provide a theoretical basis for the extraction and utilization of natural anthocyanins and the development of their products.

关 键 词：黑枸杞 花青素 提取工艺 薄膜应用 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS206.4[轻工技术与工程—食品科学与工程]