| 川山紫薯色素提取分离及主要组成成分分析 |
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| 引用本文： | 余燕影,王杉,曹树稳,邓泽元. 川山紫薯色素提取分离及主要组成成分分析[J]. 食品科学, 2004, 25(11): 167-170 |
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| 作者姓名： | 余燕影 王杉 曹树稳 邓泽元 |
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| 作者单位： | 南昌大学化学系，江西省疾病控制中心，南昌大学食品科学教育部重点实验室 |
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| 基金项目： | 江西省教育厅资助项目(赣财教[2003]73号) |
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| 摘 要： | 本文研究了川山紫薯色素(purple-fleshed sweet potato anthocyanin, 简称PSA)乙醇提取最佳工艺条件,分析了紫薯色素主要组成成分。实验结果表明:乙醇提取PSA的最佳条件为:提取酸浓度2.0 %、提取时间为60min、提取固液比1:30。反相高效液相色谱法(RPHPLC)分析表明,PSA主要含矢车菊色素-3-葡萄糖,酰化酸为绿原酸和芥子酸。
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| 关 键 词： | 紫薯色素 提取 主要成分分析 |
| 文章编号： | 1002-6630(2004)11-0167-04 |
Extraction,Separation and Main Constituent Analysis of Purple-Fleshed Sweet Potato Anthocyanin from Species Originally Produced in Japan |
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| YU Yan-ying,WANG Shan,CAO Shu-wen,DENG Ze-yuan. Extraction,Separation and Main Constituent Analysis of Purple-Fleshed Sweet Potato Anthocyanin from Species Originally Produced in Japan[J]. Food Science, 2004, 25(11): 167-170 |
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| Authors: | YU Yan-ying WANG Shan CAO Shu-wen DENG Ze-yuan |
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| Affiliation: | 1.Department of Chemistry, Nanchang University;2. Center of Disease Control of Jiangxi Province;3. Key Laboratory of Food Science of MOE, Nanchang University |
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| Abstract: | The optimal ethanol extraction technical conditions and main constituent analysis of purple-fleshed sweet potatoanthocyanin (PSA) from species originally produced in Japan were studied in this paper. The results suggested that the optimalethanol extraction technical conditions were 2.0% of the extraction acid concentration, 60minutes of extraction time and 1:30 ofthe rate of solid to liquid. The reverse phase HPLC (RPHPLC) investigation showed that the main constituent of PSA wascyanidin-3-glucoside, which was acylated mainly by chlorigenic acid and sinapinic acid. |
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| Keywords: | purple-fleshed sweet potato anthocyanin (PSA) extraction main constituent analysis |
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