【作者】 赵芳芳；

【导师】 郝教敏；

【作者基本信息】 山西农业大学 ， 农业硕士（专业学位）， 2020， 硕士

【摘要】 本论文以晋黑糯玉米（632）为试材,以黑糯玉米籽粒中花青素的提取、纯化、稳定性和应用为研究重点,首先通过响应面试验方法对超声波辅助酶法提取黑糯玉米籽粒中花青素的最适工艺进行优化,然后通过正交试验方法采用NKA-Ⅱ树脂选择合适的黑糯玉米花青素的纯化吸附和解析条件,再通过正交试验对黑糯玉米花青素提取物的稳定性研究,最后使用单因素试验对花青素与壳聚糖复配对冷鲜肉的生物涂膜保鲜研究,选择合适的生物涂膜保鲜。期望为黑糯玉米花青素广泛应用于肉制品保鲜提供参考。（1）通过响应面试验方法对超声波辅助酶法提取黑糯玉米籽粒中花青素试验结果表明:超声温度41℃、超声时间20 min、功率302 W和酶添加量32 mg/g,花青素提取率可达0.929 mg/g。（2）通过NKA-Ⅱ、HP-10、AB-8、LSA-10四种大孔树脂对黑糯玉米花青素进行了静态吸附和解析试验,确定黑糯玉米花青素采用NKA-Ⅱ树脂有较好的吸附和解析效果,其NKA-Ⅱ树脂的动态吸附和解析试验结果表明:在上样量3 BV、上样流速1 m L/min、洗脱剂用量1 BV和洗脱流速为1 m L/min条件下纯化效果最佳,解析液中的黑糯玉米花青素含量占上样量的90.8%。（3）通过正交试验对黑糯玉米花青素提取物的稳定性研究试验结果表明:p H为5、温度为20℃、蔗糖溶液浓度为5%和抗坏血酸溶液浓度为0.25%,花青素的保留率为99.05%。（4）通过单因素试验分析黑糯玉米花青素以三种浓度即:0.3 mg/L、0.6 mg/L和0.9 mg/L添加到壳聚糖中作为涂膜材料。在4℃冷藏条件下分别测定p H值、TVB-N值、H₂S,并进行感官评价,与不加花青素的壳聚糖涂膜处理的阳性对照组及蒸馏水处理的空白对照组进行比较,研究黑糯玉米花青素与壳聚糖形成的生物涂膜对冷鲜肉的保鲜效果。结果表明:壳聚糖涂膜能显著抑制冷鲜肉中脂肪的氧化,但壳聚糖复配0.6 mg/L花青素涂膜对冷鲜肉的抗氧化保鲜效果更佳;花青素与壳聚糖复配涂膜能显著抑制贮藏期间肉样中微生物的快速繁殖,延缓冷鲜肉的变质,但效果不及山梨酸钾。更多还原

【Abstract】 This paper by Jin black glutinous maize(632)as test materials,with black glutinous maize grain the extraction,purification,stability,and application of anthocyanins as a research focus,first through the response surface test methods of ultrasonic assisted enzymatic optimum technology of extracting anthocyanins in black glutinous maize grain is optimized,and then through the orthogonal test method the NKA-Ⅱ resin adsorption and choose appropriate black glutinous maize anthocyanins purification analytical conditions,through the orthogonal experiment research on the stability of the black glutinous maize anthocyanin extracts,finally,a single factor experiment was used to study the preservation of anthocyanin and chitosan combined with the biological coating of cold meat,and the suitable biological coating was selected.It is expected to provide guidance for the black glutinous maize anthocyanin widely used in meat products preservation.Response surface methodology(RSM)was used to extract anthocyanin from black glutinous maize(Zea Mays L.)by ultrasonic-assisted enzymatic extraction.The results showed that the temperature of ultrasonic was 41 °C,the ultrasonic time was 20 min,the power was 302 W and the enzyme content was 32 mg/g,the extraction rate of anthocyanin was 0.929 mg/g.The static adsorption and desorption experiments of black glutinous maize anthocyanins were carried out by using NKA-Ⅱ,HP-10,AB-8 and LSA-10 macroporous resins.The results showed that NKA-Ⅱ resin had better adsorption and desorption effect on black glutinous maize anthocyanins.The results of dynamic adsorption and desorption experiments of NKA-Ⅱ resin showed that the purification effect was the best under the conditions of sample loading 3 BV,sample flow rate 1 m L/min,desorptional liquid volume 1 BV and desorptional flow rate 1 m L/min,and the content of anthocyanin of black glutinous maize in the desorptional solution accounted for 90.8% 。The stability of anthocyanin extracts from black glutinous maize was studied by orthogonal test.The results showed that the temperature was 20 °C,p H was 5,sucrose solution was 5% and ascorbic acid solution was 0.25%,and the retention rate of anthocyanin was 99.05%.The black glutinous maize anthocyanin was added to chitosan at three concentrations: 0.3 mg/L,0.6 mg/L and 0.9 mg/L.p H value,TVB-N value and H2 S were measured under 4 °C cold storage condition,and sensory evaluation was carried out.Compared with the positive control group treated with chitosan film without anthocyanin and the blank control group treated with distilled water,the preservation effect of the biological film formed by black glutinous maize anthocyanin and chitosan on chilled fresh meat was studied.The results showed that chitosan coating could significantly inhibit the oxidation of fat in chilled meat,but chitosan coating with 0.6 mg/L anthocyanin was more effective in antioxidant preservation of chilled meat.The coating film of anthocyanin and chitosan can significantly inhibit the rapid propagation of microorganisms in meat samples during storage and delay the deterioration of chilled fresh meat,but the effect is not as good as that of potassium sorbate.更多还原