超高压辅助提取对提取溶剂物理特性的影响

doi:10.7506/spkx1002-6630-201712029

食品科学 ›› 2017, Vol. 38 ›› Issue (12): 190-195.doi: 10.7506/spkx1002-6630-201712029

超高压辅助提取对提取溶剂物理特性的影响

马永昆，张海宁，李希

1.江苏大学食品与生物工程学院，江苏?镇江 212013；2.洛阳师范学院食品与药品学院，河南?洛阳 471000

出版日期:2017-06-25 发布日期:2017-06-26
基金资助:
江苏省普通高校研究生科研创新计划项目（CXZZ13_0696）；江苏省高校优势学科建设工程项目（PAPD）

High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent

ZHANG Haining, LI Xi, MA Yongkun

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. School of Food and Drug, Luoyang Normal University, Luoyang 471000, China

Online:2017-06-25 Published:2017-06-26

摘要/Abstract

摘要： 以超高压辅助提取蓝莓果渣花色苷为研究对象，从超高压处理对提取溶剂物理性质影响角度对超高压辅助提取机理进行研究。结果表明超高压辅助提取过程会影响提取溶剂的最大吸收波长、pH值、电导率等物理性质；通过氢谱核磁共振谱和红外光谱测定发现超高压处理会影响醇水之间氢键，随着提取压力增加，醇水之间氢键更加稳定，其中花色苷提取率和醇水氢键羟基红外吸收、醇水氢键化学位移具有显著相关性。从提取溶剂角度考虑，超高压处理能够增加花色苷提取率是由于压力引起提取溶剂分子间氢键的变化，进而导致提取溶剂物理性质发生变化，从而提高花色苷提取率。

关键词: 超高压辅助提取, 蓝莓, 花色苷, 分子间氢键, 醇水体系

Abstract: The high hydrostatic pressure extraction of anthocyanins from blueberry pomace was investigated with a focus on the mechanism by which high hydrostatic pressure (HHP) enhances the extraction of anthocyanins by affecting physical properties of the extraction solvent (a mixture of 37% HCl and 66% ethanol (1:99, V/V)). The results showed that HHP processing could affect physical properties of the extraction solvent including maximum absorption wavelength, pH value, conductivity, infrared absorption and chemical shift caused by the intermolecular hydrogen bonding between ethanol and water. With increasing pressure, the hydrogen bonding between ethanol and water became more stable. A significant correlation was found between the extraction yield of anthocyanins and infrared absorption and chemical shift from the intermolecular hydrogen bonding. In conclusion, HHP treatment could the intermolecular hydrogen bonding and therefore physical properties of the extraction solvent, leading to increased extraction yield of anthocyanins from blueberry pomace.

Key words: high hydrostatic pressure extraction, blueberry, anthocyanins, intermolecular hydrogen bonding, aqueous ethanol solution

中图分类号:

TS255.3

马永昆，张海宁，李希. 超高压辅助提取对提取溶剂物理特性的影响[J]. 食品科学, 2017, 38(12): 190-195.

ZHANG Haining, LI Xi, MA Yongkun. High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent[J]. FOOD SCIENCE, 2017, 38(12): 190-195.

[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]	王储炎，张继刚，杨柳青，李珂昕，蔡敬民，胡勇，欧晓华. 3 种乳酸菌发酵对蓝莓多酚、原花青素含量及抗氧化活性的影响[J]. 食品科学, 2020, 41(24): 87-94.
[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]	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.

超高压辅助提取对提取溶剂物理特性的影响

High Hydrostatic Pressure Enhances the Extraction of Anthocyanins from Blueberry Pomace by Changing Physical Properties of the Extraction Solvent

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