食品与发酵工业2009，Vol.35Issue(9)：151-156,6.
蓝莓酒渣中花色苷提取工艺的优化及其稳定性的研究
Anthocyanin from Blueberry Wine Pomace:Extraction Optimization and Stability Test
王秀菊 1杜金华 1马磊 1赵静1
作者信息
- 1. 山东农业大学食品学院,山东,泰安,271000
- 折叠
摘要
Abstract
Pomace of blueberry wine is abundant in phenolic compounds and anthocyanin. The extraction conditions from the blueberry wine pomace were optimized and the stability of the pigment as a kind of food additive were studied. The results showed that the maximum absorption wavelength of the pigment was 520 nm. The optimum conditions of the extraction were as follows: the ethanol content 70%,the ratio of dry pomace to extracting solution 1:25,extracting 60min,at 70 ℃. Under the optimum conditions,6. 26 mg anthocyanin was obtained from 1 g pomace. The pigment solution lost its brilliant red hue when pH value was higher than 4. 0. The pigment solution showed certain thermal stability. It was sensitive to Vitamin C,oxidant (Peroxide),reducer (Sodium Sulfite),preservative (Sodium Benzoate) at room temperature. The pigment solution was not stable to light but was not affected by sucrose and glucose solution.关键词
蓝莓渣/花色苷/提取/稳定性Key words
blueberry promace/anthocyanin/extraction/stability分类
轻工纺织引用本文复制引用
王秀菊,杜金华,马磊,赵静..蓝莓酒渣中花色苷提取工艺的优化及其稳定性的研究[J].食品与发酵工业,2009,35(9):151-156,6.
