|Table of Contents|

Analysis of Extraction Effect on Anthocyanin of Pink Leaf Brassica oleracea var.acephala(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年24期
Page:
67-69
Research Field:
Publishing date:

Info

Title:
Analysis of Extraction Effect on Anthocyanin of Pink Leaf Brassica oleracea var.acephala
Author(s):
ZHU Peng-fang; FANG Xia; HUANG Juan-juan; KANG Yao-hai; FU Yu; ZHANG Jian
College of Forestry,Shenyang Agricultural University,Shenyang，Liaoning 110866
Keywords:
Brassica oleracea var.acephala; pink leaf; anthocyanin; extraction effect
PACS:
S 635.9
DOI:
-
Abstract:
Taking pink leaf inbred lines of Brassica oleracea var. acephala as test material，using hydrochloric acid ethanol extraction method，the effects of anthocyanin extraction were studied.The results showed that the anthocyanin revealed a maximum absorbance at 536 nm.The maximal extraction rate was at 60℃ for 60 min.The pH of extraction solution affected significantly，and the best value was 2.The best step was 15 mL extraction solution one time.

References:

[1]Mazza G,Miniati E.Vegetables and grains[M].London:CRC Press,1993.

[2]Escribano-bailon M T,Santos-buelga C,Rivas-gonzalo J C.Anthocyanins in cereals[J].Rev J Chromaogrt A,2004,1054:129-141.

[3]孙建霞,张燕,胡小松,等.花青素的提取、分离以及纯化方法研究进展[J].食品与发酵工业,2008,34(8):111-115.

[4]于晓南.植物叶片中花青素的分析与研究[J].现代仪器,2000(4):37-38.

[5]张廉奉,赵丽凤.紫甘蓝天然色素的提取及性质研究[J].南阳师范学院学报,2005,4(3):51-52,69.

[6]薛晓丽.紫叶李叶中花青素含量的测定[J].湖北农业科学,2010,49(4):956-958.

[7]方忠祥,倪元颖,李洪民.紫肉甘薯中花青素在不同环境条件下稳定性的研究[J].食品与发酵工业,2002,28(10):31-34.

[8]杨晓玲,郭金耀.羽衣甘蓝叶片色素的基本特性及其稳定性研究[J].食品科学,2009,30(21):66-70.

[9]王向东,赵国建.羽衣甘蓝叶黄素提取纯化研究[J].食品科学,2007,28(7):145-148.

[10]王倩,汪云,宦卫青,等.紫甘蓝色素的提取及组分的研究[J].天然产物研究与开发,2010,22(6):1057-1060.

[11]白新祥,胡可,戴思兰,等.不同花色菊花品种花色素成分的初步分析[J].北京林业大学学报,2006,28(5):84-89.

[12]张桂玲.紫甘蓝叶花色素提取及其稳定性研究[J].西北农业学报,2008,17(3):319-323.

[13]王兆雨,徐美玲,朱蓓薇.蓝莓花青素的提取工艺条件[J].大连轻工业学院学报,2007,26(3):196-198.


Memo

Memo:
-
Last Update: 2014-08-31