| 黔西南南龙布依古寨4种染食植物研究进展 |
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| 引用本文： | 弘子姗, 王君毅, 刘俊佑, 等. 枫香黑色素提取工艺优化及其对糯米的染色特性研究[J]. 云南农业大学学报（自然科学）, 2021, 36(6): 1028-1036. DOI: 10.12101/j.issn.1004-390X(n).202004012 |
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| 作者姓名： | 弘子姗 王君毅 刘俊佑 龚加顺 |
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| 作者单位： | 云南农业大学 食品科学技术学院, 云南 昆明 650201 |
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| 基金项目： | “十三五”国家重点研发计划子课题 (2018YFD0400103-5)。 |
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| 摘 要： | 目的优化枫香黑色素的提取工艺，对其染色糯米的表观性能、感官品质及抗氧化活性进行研究。方法以云南产的枫香为原料，通过单因素和响应面优化设计，对枫香黑色素提取工艺进行优化；用枫香黑色素对糯米进行染色，探讨糯米染色后的感官品质、抗氧化活性及微观结构的变化。结果枫香黑色素的最佳提取工艺为提取温度70 ℃、提取时间6 h、料液比1∶50 (g/mL)。抗氧化研究表明：枫香黑色素具有较强的抗氧化活性，糯米染色后抗氧化活性极显著升高 (P<0.001)；但染色糯米饭的感官评分显著低于白糯米饭(P<0.05)。扫描电子显微镜 (scanning electron microscope，SEM)分析表明：淀粉粒与色素发生相互作用，导致淀粉粒形态改变，尺寸增大，染色后糯米糊化度降低。结论本研究为枫香开发利用和功能性彩色米的产业化生产奠定了基础。
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| 关 键 词： | 枫香黑色素 提取工艺 抗氧化性 感官评价 扫描电子显微镜 |
| 收稿时间： | 2020-04-08 |
| 修稿时间： | 2021-05-27 |
Photosynthetic capacity of senescent leaves for a subtropical broadleaf deciduous tree species Liquidambar formosana Hance |
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| Zishan HONG, Junyi WANG, Junyou LIU, et al. Optimization of Extraction Conditions of Melanin from Liquidambar formosana Hance and Its Dyeing Characteristic on Glutinous Rice[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2021, 36(6): 1028-1036. DOI: 10.12101/j.issn.1004-390X(n).202004012 |
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| Authors: | Zishan HONG Junyi WANG Junyou LIU Jiashun GONG |
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| Affiliation: | College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | PurposeTo optimize the extraction process of melanin from Liquidambar formosana Hance, and to study the apparent performance, sensory quality and antioxidant activity of dyed glutinous rice. MethodThe melanin from L. formosana from Yunnan was optimized by one-factor-at-a-time method and response surface methodology, the melanin was used to dye glutinous rice, and the sensory quality, antioxidant activity and microstructure changes after dyeing were discussed. ResultsThe best conditions were as follows: the extraction temperature was 70 ℃, the extraction time was 6 hours, the ratio of solid to liquid was 1∶50 (g/mL). Antioxidant studies showed that melanin had strong antioxidant activity, and the antioxidant activity of glutinous rice was extremely significantly increased after dyeing (P<0.001). However, the sensory score of dyed glutinous rice was significantly lower than that of white glutinous rice (P<0.05). The scanning electron microscope (SEM) results showed that the starch grains interact with melanin, resulting in an obvious increase in the size of starch grains, the changes of morphological. Meanwhile the gelatinization degree of dyed glutinous rice was lower than that of undyed glutinous rice. ConclusionThis study laid a foundation for the development and utilization of the L. formosana and the industrialization of functional color rice. |
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| Keywords: | melanin from Liquidambar formosana Hance extraction technology antioxidant activity sensory evaluation scanning electron microscope (SEM) |
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