摘要
本文在单因素实验的基础上,用响应面优化了超声辅助提取火龙果皮花色苷的工艺条件,并探讨了其稳定性。结果表明:响应面法优化的工艺条件为:乙醇浓度19%,提取时间11 min,提取温度40℃,料液比1∶95(m∶V),在该条件下提取火龙果皮花色苷含量为159.14 mg/100 g。高温、碱、氧化剂和还原剂可严重降低其稳定性;光照可使花色苷分解;葡萄糖和蔗糖对花色苷影响很小,甚至可以保护花色苷;Ca^(2+)、Sn^(2+)等金属离子能破坏其稳定性,Na+、Zn^(2+)、Mg^(2+)、K^+等金属离子对其稳定性影响较小。
The ultrasonic- assisted extraction conditions and stability of anthocyanins from pitaya peel by response surface methodology were studied on the basis of single factor test. The results indicated that the optimal extraction conditions were alcohol concentration of 19% ,extraction time of 11 min,the ratio of material to fluid of 1：95 （m： V） , extraction temperature of 40℃ .The anthocyanins content was 159.14 mg/100 g under optimized conditions. High temperature, alkali, oxidizer and reductant could reduce the stability of anthocyanins severely.Light could speed up its degradationt.Sucrose and glucose additives displayed little effect on the stability of anthocyanins even could protect it.Ca^2＋ and Sn^2＋ could reduce the stability of anthocyanins.Na^＋ ,Zn^2＋,Mg^2＋ and K^＋ had little effect on the stability of anthocyanins.
作者
李玲
郭丽萍
LI Ling GUO Li-ping(College of Life Science, Qingdao Agricultural University, Qingdao 266109, China College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期298-303,323,共7页
Science and Technology of Food Industry
关键词
火龙果皮
花色苷
超声
提取
响应面
稳定性
pitaya peel
anthocyanins
uhrasound
extraction
response surface
stability
作者简介
李玲（1981-），女，硕士，实验师，研究方向：食品生物技术，E-mail：lingli0918@163.com。
通讯作者：郭丽萍（1980-），女，讲师，研究方向：食品生物技术，E—mail：happyglp@126.com。
