龙陵紫皮石斛色素的提取及其稳定性

doi:10.7506/spkx1002-6630-201509010

摘要/Abstract

摘要：

以3 种类型的龙陵紫皮石斛（Dendrobium devonianum）茎为试材，用溶剂法提取色素，并研究其稳定性。结果表明：3 种类型龙陵紫皮石斛色素溶液在可见光533.0 nm波长处有吸收峰，其色素的主要成分为花色苷。紫鞘型、紫条型和血草型紫皮石斛花色苷含量分别为39.65、35.05、15.85 mg/L。温度的改变对紫皮石斛花色苷影响较大，随着温度升高，颜色逐渐加深；在阳光照射下，花色苷极不稳定，Mg2+和Al3+对花色苷有很好的增色、稳定作用；Cu2+、Zn2+和Fe3+使花色苷明显褪色，并伴有沉淀；随着H2O2 和VC、Na2SO3浓度的增大，颜色逐渐消退；食盐对紫皮石斛花色苷有一定的增色作用；蔗糖和柠檬酸使花色苷明显褪色。

关键词: 紫皮石斛, 花色苷, 提取, 鉴定, 稳定性

Abstract:

The solvent extraction and stability of anthocyanins from the stems of Dendrobium devonianum grown in
Longling, Yunnan province, China were studied. The results showed that the absorption peak of the anthocyanins occurred
at 533.0 nm. Solubility and color tests showed that anthocyanins were the major components of the pigments extracted
from Dendrobium devonianum. The total contents of anthocyanin in purple sheath-type, purple strip-type and red core-type
Dendrobium devonianum were 39.65, 35.05 and 15.85 mg/L, respectively. The temperature to some extent had great effect
on the anthocyanins of Dendrobium devonianum. As the temperature rose, the color gradually deepened. When exposed
to sunlight, the anthocyanins were unstable extremely. Metal ions such as Mg2+ and Al3+ had hyperchromic and protective
effects on the pigments, while Cu2+, Zn2+ and Fe3+ could result in fading of the color accompanied with apparent precipitation.
Increasing concentration of H2O2, VC and Na2SO3 could accelerate fading. However, Na2SO3 exhibited a hyperchromic
effect on the pigments, but sucrose and citric acid could exert negative effects on the stability of the anthocyanins.

Key words: Dendrobium devonianum, anthocyanin, extraction, identification, stability

中图分类号:

TS255.1

杨晓娜1，徐玲1,*，赵昶灵2，尹卓平3. 龙陵紫皮石斛色素的提取及其稳定性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201509010.

YANG Xiaona1, XU Ling1,*, ZHAO Changling2, YIN Zhuoping3. Extraction and Stability of Anthocyanins from Dendrobium devonianum Grown in Longling[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509010.

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	韩喻，扈莹莹，贺菁蕾，王辉，陈倩，秦立刚. 植物提取物对晚期糖基化终产物抑制机理的研究进展[J]. 食品科学, 2021, 42(9): 233-240.
[3]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[4]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[5]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[6]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[7]	项婷，夏琛，刘健华，王超然，沈建福. 蛹虫草中新化合物的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2021, 42(8): 235-242.
[8]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[9]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[10]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[11]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[12]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[13]	陈丽花，任丽霞，李东娜，马霞. 甜酒曲中优质酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2021, 42(6): 142-149.
[14]	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.
[15]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.

龙陵紫皮石斛色素的提取及其稳定性

Extraction and Stability of Anthocyanins from Dendrobium devonianum Grown in Longling

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