本文已被：浏览 1167次 下载 691次
投稿时间：2022-05-25
投稿时间：2022-05-25
中文摘要: 以高黎贡山紫果西番莲果皮为试验原料，通过微波辅助法考察乙醇浓度、料液比、微波功率和微波时间对原花青素得率的影响，并在单因素试验的基础上，采用响应面法对其提取工艺进行优化。同时，研究光照条件、温度、食品添加剂种类对原花青素提取液稳定性的影响。结果表明：各因素对西番莲果皮原花青素得率影响的主次顺序为微波功率＞乙醇浓度＞料液比＞微波时间；最佳提取条件为乙醇浓度59%，料液比1∶31（g/mL）、微波功率470 W、微波时间82 s，在此条件下原花青素得率为5.38%。稳定性试验结果表明，紫果西番莲果皮原花青素在光照尤其是强紫外线和温度高于60℃的条件下稳定性较差，添加蔗糖、山梨酸钾对其无明显影响，添加柠檬酸、维生素C对其有一定的增色作用。
Abstract:This study explored the effect of ethanol concentration，material-to-liquid ratio，microwave power，and microwave time on the yield of proanthocyanidins extracted from fruit peel of Passiflora edulis Sims on Gaoligong Mountains with the microwave-assisted extraction.The extraction process was optimized by single factor test and response surface methodology.Meanwhile，the influence of light condition，temperature，and food additive type on the stability of the extract was studied.The results suggested that the effect of the factors on proanthocyanidins yield was in the order of microwave power＞ethanol concentration＞material-to-liquid ratio＞microwave time.The optimal extraction conditions were 59% ethanol，material-to-liquid ratio of 1∶31（g/mL），microwave at 470 W，and microwave time of 82 s，and the yield of proanthocyanidins under the conditions was 5.38%.Proanthocyanidins from the fruit peel of P.edulis displayed poor stability under light，particularly strong ultraviolet irradiation and temperature＞60℃.Adding sucrose and potassium sorbate had no obvious effect on its stability，while citric acid and vitamin C add lustrous to it.
keywords: Gaoligong Mountains fruit peel of Passiflora edulis Sims proanthocyanidins microwave-assisted extraction stability
文章编号：202220019 中图分类号： 文献标志码：
基金项目:国家级大学生创新创业训练计划项目（202010686002）；云南省科技厅地方高校联合专项（202001BA070001-110）；云南省教育厅教师类项目（2018JS487）
| 作者 | 单位 |
| 张星和1，2，侯洪波1，2，邹章玉1，冯李院1，2，汪玉洁1，2* | 1.保山学院资源环境学院，云南 保山 678000；2.云南省高校怒江河谷生物质资源高值转化与利用重点实验室，云南 保山 678000 |
引用文本：
津ICP备20000603号-1