紫马铃薯花色苷的提取、纯化及其稳定性研究

优化了超声波辅助提取紫马铃薯(黑金刚)花色苷的工艺条件,并在此基础上研究了紫马铃薯花色苷的纯化工艺及其在不同环境条件下的稳定性。结果表明,最佳提取条件为:提取功率300 W,料液比1:50 g/mL,提取温度50 ℃,提取时间15 min,在此条件下提取量为(1.435±0.27) mg/g。采用AB-8大孔树脂,上样浓度0.29 mg/mL,纯化样品量9 BV,用6 BV 60%乙醇溶液洗脱,上样和洗脱速度均为2.0 mL/min,纯化后提取液中花色苷的浓度达到(6.43±0.37) mg/mL。稳定性研究结果表明,紫马铃薯花色苷在245 nm短波紫外线和室内散射光条件下稳定性较差,在黑暗避光条件下稳定;加热条件下稳定性随温度升高而降低;在含有Al³⁺、Mg²⁺、K⁺、Ca²⁺、Na⁺、Zn²⁺离子的溶液中稳定,在含有Cu²⁺的溶液中产生沉淀;在酸性环境中稳定,在碱性环境中易降解。因此,紫马铃薯花色苷应尽量在避光,冷藏或常温的酸性环境下贮藏和使用。优化的紫马铃薯花色苷提取工艺合理且具有良好的可行性,提取出的紫马铃薯花色苷产物具有较高的稳定性,可作为健康食品着色剂或食品功能性成分应用于食品的生产和研发过程中。

     

红毛丹果皮色素及其稳定性的研究

红毛丹(Nephelium lappaceum L.)果皮含有较高的色素。为综合利用植物色素资源,对红毛丹果皮色素进行提取与纯化,并从光照、温度、pH 值、氧化与还原介质、防腐剂、酸味剂、糖类、VC 和金属离子方面对该色素的稳定性进行研究。结果表明：红毛丹色素属花色苷类;对自然光、高温、H2O2 和Na2SO3 的耐受性较差,在pH3 以下色泽较稳定;低浓度防腐剂苯甲酸钠对色素稳定性影响较小,柠檬酸具有一定的增色作用;乳酸、葡萄糖和蔗糖、VC 对色素的稳定性无明显的影响,但Fe3+、Fe2+、Pb2+、Sn2+ 对该色素稳定性起不利的作用。该研究为开发植物新的天然色素产品提供理论参考。     

辣椒红色素提取技术的研究

本文研究了不同辣椒品种、不同溶剂以及不同浓缩温度和时间对辣椒红色素提取率的影响。     

Anthocyanin Pigments of Royal Okanogan Huckleberry Juice

Juice processed from Royal Okanogan Huckleberries had an intense purple color, (CIE L*a*b*= L*, 22.66, a*, ?0.06, b*, ?0.46) and high anthocyanin pigment content, (>5 g/L). The anthocyanins were separated by HPLC and characterized from retention times and UV-visible spectra of purified pigments and their hydrolysis products. The major pigment (>70%) was petunidin 3-(p-coumaroyl-rutinoside)-5-glucoside. Eleven additional anthocyanins were identified as petunidin, delphinidin, and malvidin with the same glycosidic substitution pattern as the major pigment, and varying degrees of acylation with p-coumaric, ferulic, and caffeic acids. It was concluded from comparative pigment analyses and berry morphology that Royal Okanogan Huckleberries had identical characteristics to the Garden Huckleberry, Solanaceae melanocerasum (renamed S. scabrum).     

碎米果色素提取及其性质研究

以民族药碎米果为材料,对其紫红色素的提取条件及理化性质进行研究.结果表明碎米果色素提取的最佳条件:无水乙醇,浸提温度60℃,浸提时间1h.碎米果色素在自然光照下稳定;在强酸性(pH≤3)时呈现鲜艳的紫红色,在微酸近中性时变浑浊.高锰酸钾、苯甲酸钠对碎米果色素具有增色作用;亚硫酸钠、Vc、柠檬酸、EDTA对其具有减色作用.金属离子Ca2+,Mn2+,Zn2+,K+,Na+,Fe2+,Mg2+,Cu2+,Sn2+,Co2+,Al3+,Pb2+等对碎米果色素具有一定的护色作用;其中,Fe2+的护色作用最显著;Fe3+影响色素稳定性.     

响应面法优化紫洋葱皮花色苷微波辅助提取工艺研究

以紫洋葱皮为原料,采用微波辅助提取法提取花色苷.在单因素试验基础上,采用响应面试验确定了紫洋葱皮中花色苷微波辅助提取的最佳工艺:乙醇体积分数为53.3％,微波功率为420 W,液固比值为49.3,时间为108 s.在此条件下,紫洋葱皮花色苷得率为1.269 mg/g.提取条件中,乙醇体积分数、液固比值、提取时间对花色苷得率影响显著.     

紫甘薯花色苷酶法提取及纯化

研究酶法提取紫甘薯花色苷的工艺条件。通过单因素和正交试验,探讨酶解温度、pH值、料液比、酶用量对花色苷提取率的影向,确定最佳提取工艺。结果表明,最佳提取工艺为温度50℃、pH5.5、料液比1:15、α-淀粉酶用量0.25%、果胶酶用量0.10%。利用AB-8型大孔树脂,在吸附液pH2、流速为1mL/min时,吸附质量浓度为26.57mg/100mL;用pH3、60%乙醇溶液为解吸液,流速为2mL/min的条件下解吸,紫甘薯花色苷得率2.71mg/g,色价为43.2。     

Detection and Partial Characterisation of New Anthocyanin-Derived Pigments in Wine

New anthocyanin-derived red–orange pigments were detected in wine in the course of cross-flow microfiltration experiments. Analysis of the sugar and organic acid released respectively by acid and alkaline hydrolysis showed that the two major products were respectively a glucoside and the corresponding p-coumaroylglucoside. Mass spectrometry indicated molecular masses of 755·5 for the p-coumaroylglucoside and of 447·5 for its aglycone. Therefore, the new pigments are likely to result from condensation reaction between grape anthocyanins (possibly the 3-glucoside and 3-p-coumaroylglucoside of malvidin) and another wine component, which is not a flavanol. This reaction may partici-pate in the mechanism of colour change during ageing of red wines.     

Anthocyanin Pigments of Sweet Potatoes–Ipomoea batatas

The anthocyanin pigments of red sweet potato roots (Impomoea batatas) were isolated, purified and identified by HPLC and conventional paper chromatographic, spectral and chemical methods. Two major pigments and two minor pigments were present in fresh tissue slices extracted with boiling 1% HAc methanol. Tissues extracted cold yielded 11 or more pigments probably from degradation of the two major pigments. One major pigment was identified as peonidin-3-diglucoside-5-glucoside with three molecules of ferulic acid and one molecule of caffeic acid. The other major pigment was peonidin-3-diglucoside-5-glucoside with two molecules of ferulic acid and one caffeic acid.     

响应面分析法优化乙醇提取向日葵壳红色素工艺研究

以向日葵壳为原料提取红色素。在单因素试验的基础上进行中心组合设计,利用响应面法对其提取工艺参数进行优化。结果表明：提取温度54℃、提取时间112min、液料比22:1(mL/g)时,向日葵壳色素提取量最高为663.03mg/100g,预测值为661.74mg/100g,与实测值相符。以向日葵壳提取色素可以提高向日葵的附加值。     

Stability and Color of Unreported Wine Anthocyanin-derived Pigments

Grape anthocyanin-3-glucosides and unreported natural pigments characterized as vinylphenol anthocyanin-3-glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin-3-glucosides were less stable than their 4-vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin-3-glucosides. Moreover, the compounds were resistant to SO₂ discoloration whereas anthocyanins were completely bleached.     

菠菜色素提取方法的改进及稳定性研究

采用有机溶剂浸泡法和超声波辅助技术从菠菜叶中提取色素,比较两者的提取效率,并对其在pH、光照、温度、氧化剂、还原剂、常见金属离子及食品添加剂等条件下的稳定性进行了研究。结果表明:菠菜色素的最佳提取工艺条件:提取剂,乙醇;料液比(g:mL),1:5;提取温度,50℃;提取时间,60 min;超声波功率,200W;色素在酸性条件下相对稳定;K~+、Na~+、Ca~(2+)、温度的变化,氧化剂、还原剂及食品添加剂的加入对色素的影响不大;其耐光性比较差。     

山葡萄花青素超高压提取工艺优化及其组分分析

以‘双红’山葡萄为原料采用超高压法提取花青素,通过响应面法优化提取工艺,并应用高效液相色谱法分析‘双红’山葡萄水解液中花青素的种类及含量。结果表明:‘双红’山葡萄花青素最佳提取工艺参数为液料比8.5∶1(mL/g)、压力200 MPa、保压时间2 min,在此条件下,花青素得率最高为(0.304±0.007)g/100 g,较传统热浸提法(0.24±0.005)g/100 g提高了26.7%;‘双红’山葡萄花青素主要包括飞燕草素、矢车菊素、矮牵牛素、芍药素、锦葵素,含量分别为51.03、19.30、13.54、3.00、99.91 mg/100 g。高效液相色谱法分析花青素组分为‘双红’山葡萄色素的进一步开发利用提供理论依据。     

红树莓色素的定性鉴定及提取工艺研究

采用定性鉴别的方法判断红树莓色素的主要成分,并通过单因素试验确定提取红树莓色素的条件。溶解性和颜色反应结果表明,红树莓色素的主要成分为花色苷。提取红树莓色素的适宜条件为:红树莓匀浆液以3%的盐酸水溶液为提取溶剂,以1∶15(g/mL)的料液比在60℃水浴中浸提60 min,提取2次,在此条件下,每克鲜果中红树莓花色苷的提取量可达0.718 mg。     

红花龙胆花色素的提取及性质

以红花龙胆花瓣为材料,对其花色素进行提取及理化性质研究。结果表明：红花龙胆花色素液在可见光区的最大吸收波长为531nm;以体积分数70%乙醇溶液提取花色素的效果较好;该花色素对紫外线、高温、VC,以及H2O2和 Na2SO3的耐受性较差,但葡萄糖、蔗糖和柠檬酸对色素溶液几乎无影响;Na+、Ca2+、A13+等金属盐离子对花色素的影响很小,但Fe2+对花色素具有显著增色作用;花色素在pH值小于等于3时保持红色色泽,但中性和碱性环境下其红色色泽被完全破坏。根据研究结果初步推断该花色素为含有酚羟基的花青素。     

微波辅助提取英德红茶茶色素工艺

采用微波辅助提取英德红茶茶色素,研究微波功率、微波辐射时间、固-液比、不同浸泡时间对英德红茶茶色素提取的影响,并用Box-Behnken组合设计进行实验优化。试验表明,微波提取的最佳工艺条件为:乙醇浓度为40%,微波辐射功率490 W,微波辐射时间5 min,提取压力0.1 MPa,固-液比1∶25(g/mL),物料粉碎度100目。     

超声辅助提取紫甘薯醋酿造中花色苷的工艺优化

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%。     

正交优化超声辅助双水相法粗提雪菊色素

研究超声辅助正丙醇(NPA)/(NH4)2SO4双水相技术对雪菊色素的粗提工艺。以(NH4)2SO4质量分数、NPA质量分数、雪菊粉末用量、超声温度、时间及p H为考察因子,以总黄酮为指标,选择差示分光光度法测定粗提物中色素含量,并以单因素试验为基础设计正交试验优化提取工艺,发现雪菊色素主要集中于上相。在最佳水平,建立20.0 g ATPS,(NH4)2SO4质量分数29%、NPA质量分数23%,雪菊粉末用量0.08 g,调pH3,温度60℃下超声提取60 min;雪菊色素得率240.1469 mg/g,RSD为4.414%。与传统提取法相比,超声辅助NPA/(NH4)2SO4双水相粗提雪菊色素时间短、温度低、效率较高,可以实现雪菊色素粗提物的提取分离,且差示分光光度法用于雪菊色素的检测可信度较高,为雪菊色素粗提工艺提供一种新途径。     

Separation of Anthocyanin Pigments in Wine by Low Pressure Column Chromatography

The fractionation of wine anthocyanins was accomplished by direct injection onto a low pressure chromatographic column. A gradient method was modified to include water as an eluent. The procedure was used to analyze five different wine styles made with Vitis vinifera and Vitis rotundifolia grapes. The gradient profile consistently resolved the pigments in both Vitis vinifera and Vitis rotundifolia wines into four distinct fractions. Resultant chromatographic profiles showed that mono- and diglucoside anthocyanins in wines aged differently. The addition of acetaldehyde also affected anthocyanins in different ways, leading to different chromatographic profiles from non-treated samples.