【作者】 雷科婵； 乔宽； 韦万兴；

【Author】 LEI Kechan,QIAO Kuan,WEI Wanxing School of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,China

【机构】 广西大学化学化工学院；

【摘要】 本课题对雀梅浆果中花青素的含量、成分、提取工艺和理化性质进行了研究,以雀梅藤浆果为原料,通过单因素实验设计,确立了雀梅浆果花青素的提取方法:以0.001mol.L-1的盐酸为提取剂,采用浸提法,料液比1:10,提取温度40℃,每次提取时间1h。经3次提取,每克雀梅浆果得到2.53mg花青素。采用732阳离子交换树脂对花青素粗提液进行纯化。工艺条件为:色素上样液pH值2.0,吸附时间60min,吸附温度35℃,上样流速3Vb.h-1;以pH值为2.5(盐酸浓度为0.003mol.L-1),体积比为70%的乙醇进行解吸,采用梯度解吸法。产率为58.2%。HLCP—MS分析,表明雀梅浆果主要成分包括矢车菊色素-3-槐糖-5-葡萄糖苷、矮牵牛素-3-(6’-丙二酰)葡萄糖苷、锦葵素-3-葡萄糖苷和芍药素-3-(6’-丙二酰)葡萄糖苷。研究结果表明:室内自然光照、紫外光、红外光和微波对花青素稳定性的影响较小;花青素在低于65.1℃的环境中稳定性很好;pH小于6有利于花青素的保存,而碱性条件,花青素稳定性较差。更多还原

【Abstract】 The extraction technology,content,component,and physicochemical property of Sageretia theezans Brongn fruit anthocyanidins(STFA) were studied.The edible fruit of Sageretia theezans Brongn were used as experimental material.The extracting method of anthocyanidin was set up through single factor parallel experiment.That was hydrochloric acid(0.001 mol·L-1) as extracting solvent,solid(g)-liquid(mL) ratio 1:10,and 1 h at 40 ℃.After three times extracting,the accumulative extraction content of total anthocyanidin was 2.53 mg/g in fresh fruit.The anthocyanidins were analyzed by LC-MS,and results showed that anthocyanidins were Cy-3-Sp-5-Glu,Pt-3-(6’-Mal)-Glu,Mv-3-Glu,Pn-3-(6’-Mal)Glu.Their relative contents were 0.38%,22.57%,44.32%,30.86%,respectively.The anthocyanidins were separated from the extract by ion-exchange resin.The conditions of resin adsorption were pH 2.0,flow velocity 3 Vb.h-1,1 h at 35 ℃.The desorption solution was 70% alcohol solution(pH = 2.5,containing 0.003 mol·L-1 HCl).The rate of gradient elution decreased from 10 to 2 Vb.h-1.The yield of color value was increased to 71.94 after purification.Stability experiments showed that the STFA was stable under indoor natural light,ultraviolet ray,infrared ray and microwave radiation in a short interval.And the anthocyanidin was stable at acidic condition(pH < 6) under 65.1 ℃.更多还原