Optimization of tartaric acid extraction of anthocyanins from soybean hulls by orthogonal experiment
-
摘要: 目的:优化酒石酸提取黑豆皮花色苷的工艺。方法:以黑豆皮为原料,黑豆皮花色苷含量为指标,在单因素实验基础上,采用正交实验设计法优化酒石酸提取黑豆皮花色苷的工艺。结果:酒石酸提取黑豆皮花色苷最佳提取工艺为酒石酸质量分数40%,料液比1∶30 g/m L,加热温度60℃,加热时间150 min。花色苷含量14.32 mg/g。优选工艺条件下,黑豆皮花色苷含量14.32 mg/g。结论:结果稳定,具有生产应用价值。Abstract: Objective: Optimization of tartaric acid extraction of anthocyanin from black soybean hulls. Methods: Black soybean hulls and black soybean anthocyanin content were used as raw materials and the index, the process optimization of tartaric acid extraction of black soybean anthocyanin were investigated by orthogonal experimental design. Results: The best extraction process of tartaric acid extraction of anthocyanins from black soybean hulls was the tartaric acid concentration of 40%, solidliquid ratio 1∶ 30 g/m L, extraction temperature of 60 ℃, extraction time of 150 min.According to the optimal process conditions of black soybean hulls, anthocyanin yield was 14.32 mg/g. Conclusion: The result of the experiment proves that the result is stable and has the value of production and application.
-
Keywords:
- black soybean hulls /
- anthocyanin /
- L-tartaric acid /
- orthogonal experiment
-
[1] 李玉美.黑豆色素的研究进展[J].安徽农学学报, 2007, 13 (21) :37-38. [2] Irina Tsoy Nizamutdinova.Anthocyanins from black soybean seed coats stimulate wound healing in fibroblasts and keratinocytes and prevent inflammation in endothelial cells.Food and Chemical Toxicology, 2009, 47:2806-2812.
[3] Kong Jinming, Chia L s, Goh N K, et al.Analysis and biological activities of anthocyanins[J].Phytochemistry, 2003, 64 (5) :923-933.
[4] 王少波.黑豆皮中花色苷的提取及纯化研究[D].西安:西安理工大学, 2008:36. [5] Prior R L, Wu Xianli.Anthocyanins:structural characteristics that result in unique metabolic patterns and biological activities[J].Free Radical Research, 2006, 40 (10) :1014-1028.
[6] Wu Xianli, Prior R L.Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States:fruits and berries[J].Journal of Agricutral and Food Chemistry, 2005, 53 (7) :2589-2599.
[7] Welch C R, Wu Qingli, SIMON J E.Recent advances in anthocyanin analysis and characterization[J].Current Analytic Chemistry, 2008, 4 (2) :75-101.
[8] 宋岩.黑豆皮花色苷提取、纯化及体内外抗氧化研究[D].哈尔滨:东北农业大学, 2013:9. [9] 张镜, 刁树平.食品酸味剂、甜味剂及增稠剂对阴香花色苷稳定性的影响[J].食品工业科技, 2013, 34 (22) :266-270. [10] World Health Organization.Globocan 2008 (IARC) section of cancer information[R].Inemational Agency for Research on Cancer:WHO, 2008.
[11] 马铜锁, 陈连文.黑豆色素的提取及理化性质的研究[J].山西食品工业, 2004, 2 (6) :19-21. [12] 李芳, 阮长青, 汤凯欣, 等.黑小豆种皮花色苷的提取及体外抗氧化活性研究[J].天然产物开发与研究, 2015, 28:561-567. [13] 王艺菲, 辛秀兰, 陈亮, 等.p H示差法测定不同种类蓝果忍冬总花色苷含量[J].食品研究与开发, 2014, 35 (7) :75-78. [14] 翦祎, 韩舜愈, 张波.单一p H法、p H示差法和差减法快速测定干红葡萄酒中总花色苷含量的比较[J].食品工业科技, 2012, 33 (23) :323-325. [15] 徐金瑞, 张名位, 刘兴华.黑大豆种皮花色苷的提取及其抗氧化作用研究[J].农业工程学报, 2005, 21 (8) :161-164. [16] 董楠, 雷丹丹, 刘嘉, 等.花色苷的热稳定性及其影响因素研究[J].天然产物开发与研究, 2015, 28:561-567. [17] 宋岩, 于国萍, 吴昊, 等.超声波酶法复合提取黑豆皮中花色苷工艺优化[J].食品工业, 2013, 34 (1) :17-20. [18] 牛娟娟.黑米、黑豆皮花色苷提取工艺、稳定性及其生物活性的研究[D].杭州:浙江工商大学, 2011:5.
计量
- 文章访问数: 149
- HTML全文浏览量: 23
- PDF下载量: 200
下载:
