红香蕉果皮花色苷提取工艺优化及其稳定性研究  

Optimization of extraction process of anthocyanins from red banana peel and analysis of their stability

作　　者：洪佳敏 林宝妹 何炎森 李海明 吴水金 HONG Jiamin;LIN Baomei;HE Yansen;LI Haiming;WU Shuijin(Institute of Subtropical Agriculture,Fujian Academy of Agricultural Sciences,Zhangzhou 363005,Fujian,China)

机构地区：[1]福建省农业科学院亚热带农业研究所,福建漳州363005

出　　处：《粮食与油脂》2025年第4期132-137,共6页Cereals & Oils

基　　金：国家闽台特色作物种质资源圃;福建省自然科学基金(2023J01374);福建省公益类科研院所专项(2021R1030004、2021R1030006、2022R1030006、2023R1028002、2024R1029001)。

摘　　要：以红香蕉果皮为原料,采用超声辅助乙醇溶剂法提取花色苷。以花色苷含量为指标,在单因素试验基础上,采用响应面法优化提取工艺,并研究光照和温度对红香蕉果皮花色苷稳定性的影响。结果表明:最优提取工艺为pH 2.6、料液比1∶110(g/mL)、超声功率300 W。在此条件下,花色苷含量为(58.04±0.68)mg/100 g。稳定性试验结果显示,光照、温度对红香蕉果皮花色苷的稳定性有明显的影响,应该在避光和低温条件保存与利用花色苷;红香蕉果皮花色苷的热降解符合一级反应动力学模型。Using red banana peel as raw material,anthocyanins was extracted by ultrasound assisted ethanol solvent method.Using the yield of anthocyanins as an indicator,based on single factor experiments,the response surface methodology was used to optimize the extraction process,and the effects of light and temperature on the stability of anthocyanins from red banana peel were studied.The results showed that the optimal extraction process was pH 2.6,solid-liquid ratio 1∶110(g/mL),and ultrasound power 300 W.Under the conditions,the yield of anthocyanins was(58.04±0.68)mg/100 g.The stability test results showed that light and temperature had a significant impact on the stability of anthocyanins from red banana peel,and anthocyanins should be stored and utilized under light avoidance and low temperature conditions.The thermal degradation of anthocyanins from red banana peel followed first-order reaction kinetics model.

关 键 词：红香蕉 花色苷 超声提取 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]