黑果枸杞中原花青素的提取及其稳定性研究
Research on the Extraction and Stability of Cyanidin in Lycium ruthenicum Murr
汪亚婷 1陈超 2库进良 2朱生莉 2张文成 3邓宁 1吴祥1
作者信息
- 1. 合肥工业大学化学与化工学院,安徽合肥 230009
- 2. 北京同仁堂健康药业(青海)有限公司,青海德令哈 817000
- 3. 合肥工业大学食品与生物工程学院,安徽合肥 230009
- 折叠
摘要
以黑果枸杞中原花青素为研究对象,通过单因素实验分别考查乙醇浓度、料液比、提取时间、提取温度对原花青素提取率的影响,同时通过响应面法优化提取实验,得到提取最优工艺.另外,分别考查了不同种类、不同浓度的糊精和氨基酸对原花青素稳定性的影响,结果表明,其对原花青素具有一定的稳定性作用.
Abstract
This study focuses on the cyanidin extracted from Lycium ruthenicum Murr.Single-factor experiments were con-ducted to investigate the effects of ethanol concentration,solid-liquid ratio,extraction time,and extraction temperature on the extraction efficiency of cyanidin.Furthermore,an optimized extraction process was obtained using response surface methodology.Additionally,the effects of different types and concentrations of starch and amino acids on the stability of cy-anidin were examined,and the results indicated that they contribute to enhancing the stability of cyanidin.
关键词
黑果枸杞/原花青素/提取率/稳定性Key words
Lycium ruthenicum Murr/cyanidin/extraction efficiency/stability引用本文复制引用
基金项目
安徽省重点研究与开发计划(202104e11020007)
出版年
2024
NETL
NSTL
万方数据