黑布林皮中花青素的提取工艺优化及稳定性研究

以国产黑布林皮干粉为原料，采用正交试验对黑布林皮中的花青素提取工艺进行优化，确定了适宜的提取工艺条件为：75％乙醇溶液、pH2．5、浸提温度50℃、浸提时间60min、料液比1：5，可得最大花青素提取率为539．66mg／100g。此外，对提取产物的稳定性研究的结果表明：黑布林皮花青素可与常用的食品基质配伍，对热、酸及常见的金属离子都有较好的稳定性，金属离子对该色素影响较小，而Fe^3＋使色素稳定性下降。

Study on optimization of extracting technics of anthocyanin from black plum peel and its stability

Using homegrown black plum peel as raw material, the extracting technical conditions of anthocyanin was optimized by ortbogonal test. The results show that the best extracting conditions are determined as follows： 75% of ethanol solution concentration, pH 2. 5, 50℃ of extracting temperature, 1 ： 5 of the ratio of raw material to solution and extracting for 60 minutes, and the maximal extraction quantity was obtained at 539.66 mg/100 g. In addition, the stability study of black plum peel shows that anthocyanin can be compatibility of medicines with staple food stroma, under sunlight, acid, metallic ions have no effect on the pigment, but Fe^3＋ has severe disadvantageous effect.