食品科学 ›› 2009, Vol. 30 ›› Issue (12): 35-39.doi: 10.7506/spkx1002-6630-200912002
• 工艺技术 • 上一篇 下一篇
赵慧芳，李维林，王小敏，崔恩惠，屈乐文，吴文龙，闾连飞
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江苏省科技基础设施建设计划项目(BM2008101)
ZHAO Hui-fang，LI Wei-lin，WANG Xiao-min，CUI En-hui，QU Le-wen，WU Wen-long，LU Lian-fei
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摘要：
通过对树脂种类、吸附时间、洗脱液浓度及干燥方法的研究，确定黑莓色素纯化的条件为LS-300B 型大孔树脂，上样液pH3.00，吸附平衡时间5h，解吸附乙醇浓度70%，冷冻干燥。在此条件下，黑莓色素的得率为0.58%，花色苷回收率为79.47%，色价为45.21，总花色苷含量为12954.987mg/100g。
关键词: 黑莓, 色素, 纯化, 干燥, 树脂
Abstract:
After being extracted from blackberry fruits with the mixture of 1% HCl and 80% ethanol (1:99, V/V), the crude pigment was purified with macroporous adsorption resin, and then dried to powder by different processes. Moreover, we conducted the scale-up production experiment of blackberry pigment under optimized conditions. When blackberry pigment in citric acid- Na2HPO3 system at pH 3.00 was adsorbed by resin LS-300B for 5 h, and then desorbed by 70% ethanol, the best purification was achieved. Compared to vacuum and spray drying processes, freeze drying exhibited the best effect. Results of the scale-up production experiment showed that yield and color value of the blackberry pigment were 0.58% and 45.21, respectively; total anthocyanin content in the blackberry pigment was 12954.987 mg/100 g, and recovery of anthocyanin was 79.47%.
Key words: blackberry, pigment, purification, drying, resin
中图分类号:
TS202.3
赵慧芳，李维林，王小敏，崔恩惠，屈乐文，吴文龙，闾连飞. 黑莓果实色素纯化及干燥工艺研究[J]. 食品科学, 2009, 30(12): 35-39.
ZHAO Hui-fang，LI Wei-lin，WANG Xiao-min，CUI En-hui，QU Le-wen，WU Wen-long，LU Lian-fei. Purification and Drying of Pigment from Blackberry Fruits[J]. FOOD SCIENCE, 2009, 30(12): 35-39.
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