| 酶-超声波法提取桑葚中花青素及其稳定性的研究 |
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| 作者姓名： | 张诗卿 高银爽 赵雪 |
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| 作者单位： | 吉林农业科技学院生物工程学院132101 |
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| 摘 要： | 优化酶-超声波法提取桑葚中花青素的工艺参数并对其稳定性进行研究。采用超声波
提取功率、纤维素酶添加量、提取时间和固液比进行工艺研究。运用光照、温度、金属离子等对
其稳定性进行研究。确定最佳提取工艺条件为超声波提取功率180W，纤维素酶添加量8mg/g，
提取时间25min，固液比1:20g/mL。花青素对光热敏感，H2O2和Fe3+对其稳定性影响较大，糖对
其稳定性基本无影响。该研究可为桑葚花青素的工业化生产、储存提供科学依据。
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| 关 键 词： | 桑葚 花青素 超声波法 稳定性 |
Study on Extraction of Anthocyanin from Mulberry by Ultrasonic
Wave and Its Stability |
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| Authors: | Zhang Shiqing Gao Yinshuang Zhao Xue |
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| Institution: | College of biological engineering, jilin university of agricultural science and technology 132101 |
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| Abstract: | Optimization of Enzyme - Ultrasonic Extraction of Anthocyanin from Mulberry and Its Sta?
bility. Ultrasonic extraction power, cellulase addition, extraction time and solid-liquid ratio were used
to study the technology. The stability of light was studied by using light, temperature and metal ion.
The optimal extraction conditions were as follows: ultrasonic extraction power 180W, cellulase addi?
tion amount 8mg / g, extraction time 25min, solid - liquid ratio 1: 20g / mL. Anthocyanins are sensi?
tive to light and heat, and H2O2 and Fe3+ have a great effect on its stability. |
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| Keywords: | mulberry anthocyanin ultrasonic method stability |
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