食品科学 ›› 2005, Vol. 26 ›› Issue (9): 157-161.

• 基础研究 • 上一篇    下一篇

黑莓榨汁残渣中花色素的提取纯化、稳定性及功能研究

 赵伯涛, 钱骅, 张卫明, 黄晓德, 孙春艳   

  1. 南京野生植物综合利用研究院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Study on the Anthocyanin Extraction, Isolation and Its Stability, Function from Draff of Blackberry

 ZHAO  Bo-Tao, QIAN  Hua, ZHANG  Wei-Ming, HUANG  Xiao-De, SUN  Chun-Yan   

  1. Nanjing Institute for Comprehensive Utilization of Wild Plant
  • Online:2005-09-15 Published:2011-09-20

摘要: 应用正交试验和大孔树脂柱色谱研究了黒莓榨汁残渣中花色素类物质的提取和纯化工艺条件。结果表明:在温度、浓度、提取时间三个影响因子中,影响的主次顺序为温度、乙醇浓度、时间。用乙醇提取的最佳条件是浓度70%、温度25℃、时间1h。AB-8型吸附树脂对黒莓花色素有较好的吸附和解吸性能,吸附容量约为2.49mg/cm3,乙醇洗脱浓度在50%左右效果较好,纯度可达25%;通过不同条件对花色素稳定性影响研究,结果:在pH3、较低温度和非光照条件下,黒莓花色素色泽稳定;纯化的花色素可降低大鼠肝匀浆过氧化脂质的含量,有较强的抗氧化活性。

关键词: 黑莓残渣, 花色素, 提取纯化, 稳定性, 功能

Abstract: In this study, anthocyanin were extracted and purification from draff of Blackberry, extraction conditions were optimized by orthogonal expriment, macroporous resin column chromatography was conducted for further separation and purification. The results showed that the anthocyanin was extracted effectively when draff was dipped with 70% of alcohol at 25℃ for 1 h. Among these factors, temperature of extraction had the most effect on extraction of anthocyanin, then the concentration of alcohol and the duration. The macroporous resin AB-8 was optimum for separating anthocyanin from draff of Blackberry, its adsorption capacity was 2.49mg/cm3, 50% ethanol used as eluant was effective, the purity of anthocyanin was 25%. On the basis of investigation on stability, it was indecated the stability of anthocyanin were better at pH3, at lower temperature and in dark. The purified anthocyanin extract could reduce the content of hyperoxide lipoids in the mouse liver and appeared high antioxidant activity .

Key words: Blackberry, anthocyanin, extraction, isolation, stability, function