| 红树莓色素的定性鉴定及提取工艺研究 |
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| 引用本文： | 肖军霞,黄国清,耿欣.红树莓色素的定性鉴定及提取工艺研究[J].食品研究与开发,2012,33(2):112-115. |
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| 作者姓名： | 肖军霞 黄国清 耿欣 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,山东青岛,266109 |
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| 基金项目： | 校高层次人才启动基金(630630) |
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| 摘 要： | 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。
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| 关 键 词： | 红树莓 色素 定性鉴定 花色苷 提取 |
Qualitative Determination of Red Raspberry Pigment and its Extraction |
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| XIAO Jun-xia
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HUANG Guo-qing
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GENG Xin.Qualitative Determination of Red Raspberry Pigment and its Extraction[J].Food Research and Developent,2012,33(2):112-115. |
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| Authors: | XIAO Jun-xia HUANG Guo-qing GENG Xin |
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| Affiliation: | (College of Food Science and Engineering,Qingdao 266109,Shandong,China) |
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| Abstract: | The main components of red raspberry pigment were characterized by qualitative analysis and the extraction conditions by using acidified water were optimized in the single-factor experimental design.Solubility and color tests showed that anthocyanins were the main components of red raspberry pigment.Single-factor experiments showed that the optimum solvent was 3 % HCl solution and the optimum extraction conditions material/solvent ratio of 1∶15(g/mL),extraction temperate of 60 ℃,and duration of 60 min for 2 times.Under these conditions,the yield of red raspberry fresh fruit anthocyanin reached 0.718 mg/g. |
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| Keywords: | red raspberry pigments qualitative determination anthocyanins extraction |
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