TANG Lu,XUE Xiaoli,LI Yanhui,et al.Extraction and Purification Techniques of Anthocyanins From Aronia melanocarpa[J].Northern Horticulture,2020,44(03):111-119.[doi:10.11937/bfyy.20191424]
黑果腺肋花楸花色苷的提取分离纯化工艺
- Title:
- Extraction and Purification Techniques of Anthocyanins From Aronia melanocarpa
- Keywords:
- Aronia melanocarpa; anthocyanin; extraction; purification
- 文献标志码:
- A
- 摘要:
- 以黑果腺肋花楸为试材，采用Box-Behnken响应面法优化及柱层析法分离纯化花色苷，以确定花色苷的最佳提取工艺。结果表明：花色苷最佳提取工艺为浸提温度46 ℃、料液比1∶23.8 g·mL-1、浸提时间4.2 h，其提取率为6.12 mg·g-1;最佳分离纯化工艺为以XAD-7型树脂为填料，30%乙醇洗脱，最佳吸附流速1.0 mL·min-1，解析流速1.0 mL·min-1。在此基础上，可对黑果腺肋花楸花色苷进行微胶囊化，以便应用到食品加工中。
- Abstract:
- Aronia melanocarpa was used as material,Box-Behnken response surface methodology and column chromatography were used to extract and purify anthocyanin,in order to obtain the optimal extraction process.The results showed that the optimal extraction process of anthocyanins was the extraction temperature 46 ℃,material-liquid ratio 1∶23.8 g·mL-1,extraction time 4.2 hours,the extraction rate was 6.12 mg·g-1;the best separation and purification process was XAD-7 resin as filler,eluted with 30% ethanol,the optimal adsorption flow rate was 1.0 mL·min-1,and the analytical flow rate was 1.0 mL·min-1.On this basis,the anthocyanins of antarctica costatum could be microencapsulated for application in food processing.
参考文献/References:
[1]李翠舫,马兴华,孙文生,等.黑果腺肋花楸形态学特征与生物学特性观察初报[J].林业科技通讯,1995,42(2):30-31.[2]朱月,李奋梅,王艳丽,等.黑果腺肋花楸原花青素的提取及抑菌性研究[J].食品工业科技,2017,38(2):302-306.[3]AWIKA J M,ROONEY L W,WANISKA R D,et al.Anthocyanins from Black sorghum and their antioxidant properties[J].Food Chemistry,2005,90(3):293-301.[4]于雪,胡文忠,姜爱丽，等.黑果腺肋花楸营养物质与功效的研究进展[J].食品工业科技,2016,37(10):396-400.[5]国石磊.黑果腺肋花楸花色苷分离纯化、结构鉴定及其抗氧化活性研究[D].秦皇岛:河北科技师范学院,2015.[6]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016,37(9):397-400.[7]赵明优.黑果腺肋花楸的开发利用价值及栽培技术[J].陕西林业科技,2012,21(2):100-102.[8]王鹏.国外黑果腺肋花楸多酚类物质功能性研究进展[J].林业科技,2014,39(4):67-70.[9]李斌,高凝轩,刘辉,等.大孔树脂纯化黑果腺肋花楸多酚的工艺优化[J].食品科学,2016,37(16):69-74.[10]关于黑果腺肋花楸果等2种新食品原料的公告2018年第10号[J].中国食品卫生杂志,2018,30(6):638.[11]李梦莎.响应面法优化超声提取黑果腺肋花楸花色苷工艺的研究[J].中国酿造,2014,33(9):129-133.[12]刘芳芳,鲁亚星,于帅,等.黑果腺肋花楸花青素的提取工艺及其稳定性[J].延边大学农学学报,2015,37(3):196-201.[13]位路路,林杨,王月华,等.黑果腺肋花楸花色苷提取工艺优化及其抗氧化活性和组成鉴定[J].食品科学,2018,39(12):239-246.[14]郑悦,王萍.黑果花楸花色苷提取、纯化工艺研究[J].北京林业大学学报,2016,38(11):118-124.[15]薛晓丽,费洋,张心慧等.大孔吸附树脂分离纯化贯叶连翘中的金丝桃素[J].中国兽药杂志,2016,50(7):20-25.[16]吴彩娥,方升佐,徐琳,等.青钱柳叶三萜大孔吸附树脂纯化工艺[J].农业机械学报，2010,41(9):143-148．[17]曹少谦,刘亮,张超,等.桑葚花色苷的分离纯化及其热降解动力学研究[J].中国食品学报,2015,15(5):54-62.[18]国石磊,朱凤妹,王娜,等.黑果腺肋花楸花色苷树脂纯化工艺及其稳定性研究[J].天然产物研究与开发,2015,27(9):1636-1642.[19]申芮萌.蓝莓花色苷提取纯化、结构鉴定及体外抗氧化活性研究[D].北京:北京林业大学,2016.[20]汪礼洋.树莓中花色苷的提取、分离、纯化及抗氧化活性研究[D].郑州:河南工业大学,2016.[21]唐骥龙,闫亚美,曹有龙,等.黑果枸杞中一种花色苷类物质的分离纯化及抗氧化活性[J].食品科学,2016,37(15):113-117.[22]宗俊.玫瑰茄花色苷的提取、纯化及性质研究[D].福州:福建农林大学,2013.[23]XUE L B,TIAN L Y,YA H Y,et al.Optimization of micwave-assisted extraction of polyphenols from apple pomace using respone surface methodology and HPLC analysis[J].WILEY-VCH Verlag GmbH & Co KGaA,Weinheim Sep Sci,2010(33):3751-3758.[24]石双妮,孟岳成,陈杰.紫薯花色苷分离纯化及主要成分的研究[J].食品科技,2015,40(2):254-258.[25]DI M A,ARENA E,FALLICO B,et al.Recovery wash of pigmented oranges by concentrationon resins[J].Journal of agricultural and food chemistry,2002,50(21):5968-5974.[26]雷月.蓝靛果多酚提取纯化及其抗氧化活性与稳定性的研究[D].沈阳:沈阳农业大学,2016.
相似文献/References:
[1]王哲,徐皓.不同产地紫山药中花色苷含量分析[J].北方园艺,2013,37(03):49.
WANG Zhe,XU Hao.Analysis of Anthocyanins Content in Dioscorea alata L.from Different Producing Areas[J].Northern Horticulture,2013,37(03):49.
[2]常仁杰,何 勇,朱祝军.植物花色苷抗逆性作用研究进展[J].北方园艺,2013,37(09):216.
CHANG Ren-jie,HE Yong,ZHU Zhu-jun.Research Progress of the Resistance of Plant Anthocyanin to Stress[J].Northern Horticulture,2013,37(03):216.
[3]张宝智,胡永红,韩继刚,等.七个江南牡丹品种花瓣中类黄酮物质分析[J].北方园艺,2013,37(02):61.
ZHANG Bao-zhi,HU Yong-hong,HAN Ji-gang,et al.Study on Flavonoids in Petals of Seven Jiangnan Tree Peony Cultivars[J].Northern Horticulture,2013,37(03):61.
[4]张俊环,杨 丽,孙浩元,等.不同品种杏果实发育进程中多酚与类黄酮物质含量的变化[J].北方园艺,2012,36(24):1.
ZHANG Jun-huan,YANG Li,SUN Hao-yuan,et al.Changes of the Total Phenols and Flavonoids in Apricot Peel and Pulp of Different Cultivars During Fruit Development[J].Northern Horticulture,2012,36(03):1.
[5]尤扬,刘香坤.紫叶碧桃花色苷提取及其稳定性研究[J].北方园艺,2012,36(07):67.
YOU Yang,LIU Xiang-kun.Study on the Extraction and Stability of Prunus persica Batsch.[J].Northern Horticulture,2012,36(03):67.
[6]肖凤艳.山葡萄花色苷稳定性研究[J].北方园艺,2013,37(16):33.
XIAOFeng-yan.StudyonStabilityofAnthocyaninsfromVitisamurensis[J].Northern Horticulture,2013,37(03):33.
[7]李小龙,张振文.不同酿酒葡萄品种果实成熟过程中花色苷含量变化[J].北方园艺,2014,38(22):13.
LI Xiao-long,ZHANG Zhen-wen.Change of Anthocyanins in Different Vitis vinifera Varieties During Ripening[J].Northern Horticulture,2014,38(03):13.
[8]张敏,刘刚,张雁南,等.响应面法优化蓝靛果花色苷提取工艺研究[J].北方园艺,2014,38(23):113.
ZHANG Min,LIU Gang,ZHANG Yan-nan,et al.Optimization of Extraction of Lonicera edulis Anthocyanin by Response Surface Methodology[J].Northern Horticulture,2014,38(03):113.
[9]刘 青,刘 颖,李冬杰,等.黑果腺肋花楸组织培养和快繁体系的优化研究[J].北方园艺,2015,39(05):96.[doi:10.11937/bfyy.201505030]
LIU Qing,LIU Ying,LI Dong-jie,et al.Optimized Study on Tissue Culture and Rapid Propagation System of Aronia melanocarpa[J].Northern Horticulture,2015,39(03):96.[doi:10.11937/bfyy.201505030]
[10]黄慧英,武国星,郑立军,等.正交实验优化紫叶甘蓝型油菜花色苷提取工艺[J].北方园艺,2015,39(21):125.[doi:10.11937/bfyy.201521032]
HUANG Huiying,WU Guoxing,ZHENG Lijun,et al.Optimization Technology of Extracting Anthocyanins From the Purple Leaf Brassica napus by Orthogonal Experiment[J].Northern Horticulture,2015,39(03):125.[doi:10.11937/bfyy.201521032]
备注/Memo
第一作者简介：唐璐（1994-），女，硕士研究生，研究方向为食品加工与安全。E-mail:1372725927@qq.com.责任作者：李延辉（1969-），男，硕士，教授，现主要从事食品加工与安全等研究与教学工作。E-mail:370712894@qq.com.基金项目：吉林农业科技学院食品科学与工程重点学科建设资助项目（吉农院合字[2019]第XZ006号）。收稿日期：2019-08-27