| 龙陵紫皮石斛色素的提取及其稳定性 |
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| 引用本文： | 杨晓娜,徐 玲,赵昶灵,尹卓平.龙陵紫皮石斛色素的提取及其稳定性[J].食品科学,2015,36(9):49-54. |
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| 作者姓名： | 杨晓娜 徐 玲 赵昶灵 尹卓平 |
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| 作者单位： | 1.保山学院资源环境学院，云南 保山 678000；2.云南农业大学农学与生物技术学院，云南 昆明 650201；;
3.龙陵石斛研究所，云南 保山 678300 |
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| 摘 要： | 以3种类型的龙陵紫皮石斛(Dendrobium devonianum)茎为试材,用溶剂法提取色素,并研究其稳定性。结果表明:3种类型龙陵紫皮石斛色素溶液在可见光533.0 nm波长处有吸收峰,其色素的主要成分为花色苷。紫鞘型、紫条型和血草型紫皮石斛花色苷含量分别为39.65、35.05、15.85 mg/L。温度的改变对紫皮石斛花色苷影响较大,随着温度升高,颜色逐渐加深;在阳光照射下,花色苷极不稳定,Mg2+和Al3+对花色苷有很好的增色、稳定作用;Cu2+、Zn2+和Fe3+使花色苷明显褪色,并伴有沉淀;随着H2O2和VC、Na2SO3浓度的增大,颜色逐渐消退;食盐对紫皮石斛花色苷有一定的增色作用;蔗糖和柠檬酸使花色苷明显褪色。
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| 关 键 词： | 紫皮石斛 花色苷 提取 鉴定 稳定性 |
Extraction and Stability of Anthocyanins from Dendrobium devonianum Grown in Longling |
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| YANG Xiaona,XU Ling,ZHAO Changling,YIN Zhuoping.Extraction and Stability of Anthocyanins from Dendrobium devonianum Grown in Longling[J].Food Science,2015,36(9):49-54. |
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| Authors: | YANG Xiaona XU Ling ZHAO Changling YIN Zhuoping |
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| Affiliation: | 1. Resources and Environmental Sciences, Baoshan University, Baoshan 678000, China;
2. College of Agricultural and Biotechnology, Yunnan Agricultural University, Kunming 650201, China;
3. Longling Dendrobium Institute, Baoshan 678300, China |
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| Abstract: | The solvent extraction and stability of anthocyanins from the stems of Dendrobium devonianum grown in
Longling, Yunnan province, China were studied. The results showed that the absorption peak of the anthocyanins occurred
at 533.0 nm. Solubility and color tests showed that anthocyanins were the major components of the pigments extracted
from Dendrobium devonianum. The total contents of anthocyanin in purple sheath-type, purple strip-type and red core-type
Dendrobium devonianum were 39.65, 35.05 and 15.85 mg/L, respectively. The temperature to some extent had great effect
on the anthocyanins of Dendrobium devonianum. As the temperature rose, the color gradually deepened. When exposed
to sunlight, the anthocyanins were unstable extremely. Metal ions such as Mg2+ and Al3+ had hyperchromic and protective
effects on the pigments, while Cu2+, Zn2+ and Fe3+ could result in fading of the color accompanied with apparent precipitation.
Increasing concentration of H2O2, VC and Na2SO3 could accelerate fading. However, Na2SO3 exhibited a hyperchromic
effect on the pigments, but sucrose and citric acid could exert negative effects on the stability of the anthocyanins. |
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| Keywords: | Dendrobium devonianum anthocyanin extraction identification stability |
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