现代食品科技2017，Vol.33Issue(9)：176-182,108,8.DOI:10.13982/j.mfst.1673-9078.2017.9.026
甘蔗皮花色苷的提取及辅色剂对花色苷的辅色作用研究
Extraction of Anthocyanins from Sugarcane Rind and Co-pigmentation Effect of Co-pigments on Anthocyanins
摘要
Abstract
Anthocyanins were extracted from sugarcane rind with mixed organic reagents as extraction solvents.The optimum extraction conditions were determined by single-factor and orthogonal experiments.The co-pigmentations of anthocyanin extracts were conducted with three co-pigments (ferulic acid,vanillic acid,and p-coummic acid),and the effect of reaction temperature and pH on the co-pigmentation using co-pigments was determined.The optimum extraction conditions were as follows:extraction solvent composition:Vm~ol:Vacetone∶ V water=2:2:1 (pH =1.0);material to liquid ratio:l:10 (g/mL);extraction time:120 min;extraction temperature:20℃.Under this condition,the total anthocyanin content reached 125.01 ± 1.77 mg/100 g dry rind (dry weight).In the wine model system,an increase in the co-pigmentation effect was observed with increasing mass concentration of co-pigments.A decrease in pH value could promote the co-pigmentation effect of co-pigments on anthocyanins,and co-pigmentation reached an equilibrium when the optimal pH value for co-pigmentation was reached.After the optimal temperature for co-pigmentation was reached,a decrease in co-pigmentation was observed with increasing temperature.The co-pigmentation effects of three co-pigments were in a descending order:p-coumaric acid ＞ ferulic acid ＞ vanillic acid.关键词
甘蔗皮/辅色/花色苷/提取Key words
sugarcane rind/co-pigmentation/anthocyanins/extraction引用本文复制引用
闫怀锋,赵振刚..甘蔗皮花色苷的提取及辅色剂对花色苷的辅色作用研究[J].现代食品科技,2017,33(9):176-182,108,8.基金项目
国家自然科学基金项目(31301506) （31301506）
华南理工大学“探索性实验”教学项目 （）
广东省水利厅科技创新项目(2016-24) （2016-24）
