木枣果皮花青素稳定性研究

以山西省吕梁木枣为原料,设计不同的提取条件,对木枣果皮花青素提取工艺及稳定性进行了研究。结果显示:以水作为提取剂,在温度为35℃,pH值为6.2,固液比为1:35,纤维素酶用量为9.20mg/g,提取时间为120min的提取条件下,木枣果皮花青素提取率高达21.37%;木枣果皮花青素对热、亚硫酸钠、蔗糖、苯甲酸钠以及部分金属离子比较稳定,对光和过氧化氢很不稳定。该木枣果皮花青素提取方法简便,易于操作,绿色环保;且稳定性也较好。是一种理想的天然色素资源,适用于功能食品添加、着色,保健药物与化妆品研发。

Study on Stability of Mu Jujube Fruit Peel Anthocyanidin

Taking shanxi Lüliang Mu jujube as raw material,designning different extraction conditions,the Mu jujub,peel anthocyanidins extraction technology and stability is studied.The result showed that the water extraction agents,as in temperature 35 ℃,pH 6.2,solid-liquid ratio for the trumpet,cellulase dosage for 9.20 mg/g,extracting time for 120 min extraction conditions,Mu jujube peel anthocyanidins extraction 21.37% interindustrial up,anthocyanins of Mu jujubes,was stable to heat,sodium sul te,sucrose,sodium benzoate and some metal ions and the light and hydrogen peroxide was very unstable.This Mu jujubes anthocyanins extraction method was simple rind,easy to operate,green environmental protection.And stability was better also.It is a kind of ideal natural pigment resources,suitable for functional food add,colored,health care drugs and cosmetics research and development.