超声辅助提取紫甘薯醋酿造中花色苷的工艺优化

doi:10.7506/spkx1002-6630-201316015

食品科学

超声辅助提取紫甘薯醋酿造中花色苷的工艺优化

尹永祺，张书玉，韩永斌，顾振新

南京农业大学食品科技学院，江苏南京 210095

出版日期:2013-08-25 发布日期:2013-09-03

Ultrasonic-Assisted Extraction of Anthocyanins from Alcoholic Fermentation Broth of Purple Sweet Potato in Vinegar Production

YIN Yong-qi，ZHANG Shu-yu，HAN Yong-bin，GU Zhen-xin

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2013-08-25 Published:2013-09-03

摘要/Abstract

摘要：

优化紫甘薯醋酿造过程中以酒精发酵液为提取液的超声辅助提取花色苷的工艺条件。通过单因素试验和响应面分析，研究料液比、超声提取温度、时间和功率及其交互作用对花色苷提取的影响，同时研究花色苷提取前后酒精发酵液中主要成分的变化。结果表明：以酒精发酵液为提取液的超声辅助提取紫甘薯花色苷最佳工艺条件为料液比1:10(g/mL)、超声温度57.5℃、超声时间25.7min、超声功率300W，在此条件下花色苷提取量达87.16mg/100g(以干基质量计)。经超声辅助提取紫甘薯花色苷后，酒精发酵液中还原糖和氨基态氮含量分别增加70.04%和17.00%，总酸、乳酸含量和酒精度分别降低9.5%、16.1%和8.1%。

关键词: 紫甘薯醋, 花色苷, 超声辅助提取, 酒精发酵液

Abstract:

The ultrasonic-assisted extraction of anthocyanins from the alcoholic fermentation broth of purple sweet
potato in vinegar production was optimized by response surface methodology. The influence of individual variables
such as material/solvent ratio, temperature, ultrasonic treatment time and output power as well as their interactions on
the extraction yield of anthocyanins was investigated. Moreover, the changes in the contents of major components in
the alcoholic fermentation broth after the extraction process were examined. It was found that the optimum extraction
conditions were as follows: material/solvent ratio 1:10 (g/mL), temperature 57.5 ℃ and ultrasonication for 25.7 min with
an output power of 300 W. Under these conditions, the extraction yield of anthocyanins was 87.16 mg/100 g dry matter.
After the extraction of anthocyanins, the contents of reducing sugar and amino nitrogen in the alcoholic fermentation
broth were increased by 70.04% and 17.00%, whereas the contents of total acid, lactic acid and alcohol were reduced by
9.5%, 16.1% and 8.1%, respectively.

Key words: purple sweet potato vinegar, anthocyanins, ultrasonic-assisted extraction, alcoholic fermentation broth

尹永祺，张书玉，韩永斌，顾振新. 超声辅助提取紫甘薯醋酿造中花色苷的工艺优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316015.

YIN Yong-qi，ZHANG Shu-yu，HAN Yong-bin，GU Zhen-xin. Ultrasonic-Assisted Extraction of Anthocyanins from Alcoholic Fermentation Broth of Purple Sweet Potato in Vinegar Production[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316015.

[1]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[2]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[3]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[4]	甘小娜，王辉俊，李廷钊，李波. 黑果枸杞化学成分的UPLC-Triple TOF/MS分析及其总花色苷类含量测定[J]. 食品科学, 2021, 42(18): 185-190.
[5]	赵婧，李涵涵，千文，朴昌善，杨长青. 黑果腺肋花楸果中总花色苷含量测定方法的比较[J]. 食品科学, 2021, 42(18): 212-217.
[6]	赵磊，潘飞，周娜，张雅莉，郝帅，王成涛. 提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制[J]. 食品科学, 2021, 42(14): 16-23.
[7]	潘飞，赵磊，陈艳麟，郝帅，张会敏. 壳聚糖/γ-聚谷氨酸负载黑米花色苷纳米粒的制备、表征及缓释性能[J]. 食品科学, 2021, 42(10): 38-44.
[8]	程宏桢，蔡志鹏，王静，徐明生，沈勇根，卢剑青，刘馥源，李晓明. 低酰基和高酰基结冷胶对模型饮料中百香果皮花色苷热稳定性的影响[J]. 食品科学, 2020, 41(8): 69-76.
[9]	薛宏坤, 谭佳琪, 刘成海, 刘钗. 超声-闪式联合法制备蓝莓花色苷提取物及其体内外抗肿瘤活性评价[J]. 食品科学, 2020, 41(6): 259-269.
[10]	张静，米佳，禄璐，罗青，闫亚美，冉林武，金波，曹有龙. 黑果枸杞花色苷提取物对胰脂肪酶活性的影响[J]. 食品科学, 2020, 41(5): 8-14.
[11]	薛宏坤，谭佳琪，刘钗，刘成海. ‘巨峰’葡萄皮花色苷的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2020, 41(5): 39-48.
[12]	张珍珍，李倩，董荣，乔丹，闫雪，张轲. 树体遮光对采收期‘赤霞珠’葡萄果实花色苷类物质积累的影响[J]. 食品科学, 2020, 41(4): 157-163.
[13]	毛莹，帅晓艳，王惠玲，周兰，李佳，李漫，杨宁，何静仁. 基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析[J]. 食品科学, 2020, 41(2): 267-275.
[14]	魏婧琦，李冬男，孟宪军. 黑果腺肋花楸花色苷与果胶的结合作用对其稳定性的影响[J]. 食品科学, 2020, 41(2): 65-72.
[15]	王晓月，张珊珊，张欣珂，曹鹏，张波，何非. 发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响[J]. 食品科学, 2020, 41(18): 188-195.

超声辅助提取紫甘薯醋酿造中花色苷的工艺优化

Ultrasonic-Assisted Extraction of Anthocyanins from Alcoholic Fermentation Broth of Purple Sweet Potato in Vinegar Production

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价