【作者】 陈杰；

【导师】 黄雪松；

【作者基本信息】 暨南大学 ， 食品科学， 2006， 硕士

【摘要】 本论文对荔枝核色素的提取、精制以及稳定性进行了较为系统的研究，为荔枝核色素的提取、精制及应用实现工业化提供了理论基础；并测定了荔枝核内游离氨基酸的种类和含量。 通过实验确定了乙醇提取制备荔枝核色素的工艺条件。乙醇浸提的最佳条件：乙醇的浓度为60％；提取温度为70℃；提取时间是180min；固液比是1:15，提取次数是4次。在此条件下色素的提取率为88.31％，色价为23.21。 采用AB-8树脂对粗制的色素进行精制。实验条件是：吸附及洗脱温度均为常温，沈脱剂为80％乙醇溶液；通过动态实验确定吸附流速1.5ml/min，洗脱流速1.0ml/min。精制后色素的色价为116.48，提高了将近5倍。 荔枝色素的稳定性实验表明：荔枝核色素对光、热、酸性、糖、食盐、Mg²⁺、Ca²⁺、K⁺、还原剂、防腐剂具有较好的稳定性。 经化学定性检测，结合紫外光谱和红外光谱数据，初步确定荔枝核色素为酚类色素。 氨基酸自动分析仪测定的结果为：水提法，15种，含量26.9μg/100g；乙醇提取法，14种，含量30.7μg/100g。荔枝核中还含有四种未知的氨基酸。茚三酮显色法测定的结果为：水提法，35.468μg/100g；乙醇提取法，40.229μg/100g。比较分析得出：乙醇提取法优于水提法。更多还原

【Abstract】 This dissertation mainly dealt with the extraction and purification conditions of the pigment of litchi fruit stone and its stability. The results obtained laid theoretical foundation for large-scale extraction and purification of the pigment from litchi fruit stone. The contents and varieties of Free Amino Acids in the litchi fruit stone were determined too.The optimum extraction conditions of ethanol extraction were obtained by experiments. The optimum conditions of ethanol extraction were ethanol/water （6:4）, extraction time 180 min at 70℃, litchi fruit stone :solvent =1:15. As a result, the yield of the extracted and the color index of the extracted pigment achieved 88.31% and 23.21, respectively.The optimum purification conditions of the pigment by macro-porous resin adsorption were studied. Adsorpting flow rate at 1.5ml/min, running flow rate at 1.0ml/min with 80% ethanol and at the routine temperature. The purificated pigment colourity enhanced by 5 times.The pigment was stable and was not sensitive to light, heat, acid, sucrose, sodium chloride, Mg²⁺, K⁺, Ca²⁺ and so on.Based on the experiment, the pigment structure was analyzed by the chemic experiment and by infrared absorption spectra and ultraviolet absorption spectra. The result showed the brown pigment was phenols.The free amino acids composition of litchi fruit stone was analyzed by Automatic Amino Acids Analyzer .The results showed that there were 15 kinds of amino acids （AA） and 26.9μg/100g total AA determined by water extraction, while there were 14 kinds of AA and 30.7μg/100g total AA determined by ethanol extraction. Four kinds of AA did not identified. The results of color reaction of ninhydrin showed that the content of AA in litchi fruit stone was 35.468μg/100g by water extraction and the other was 40.229μg/100g by ethanol extraction. The analyzing and comparing results supported that the ethanol extraction was the best extraction method.更多还原