桑椹花色苷的提取及变化规律研究

桑椹是人们常食的水果之一,桑椹花色苷是重要的天然色素,也是桑椹中的主要活性成分,具有防治乳腺癌、保护心肌的作用等药理作用。本文采用高温乙醇浸提法提取桑椹花色苷,用分光光度法测定其含量。结果表明高温乙醇浸提法提取桑椹花色苷效率较高;桑椹花色苷溶液在529nm处有特异吸收峰。不同成熟时期的桑椹花色苷含量有所不同,在花后的前三周花色苷含量较低,后三周花色苷含量的迅速增长,到花后四周左右达到最大值。本研究为改善桑椹鲜果产品色泽和合理开发利用桑椹色素提供基础。

Extraction of Anthocyanins from Mulberry and Its Variation

Mulberry is one of the fruits that people often eat, its anthocyanins is an important natural pigment as well as the key active component of mulberry, which can prevent and treat breast cancer and protect the heart. The high temperature ethanol extraction method was adopted to extract anthocyanins, and differential spectro- photometry to measure the content in this experiment. The results showed that high temperature ethanol extraction method was efficient in extracting anthocyanins from mulberry; and mulberry anthocyanins solution had a special absorption peak at 529nm. The anthocyannins content from mulberries at different ripen stages also varied, which showed the lowest content at the first three weeks after blooming and then sharply increased after that until to the peak at around the forth week. This study provides a reference for improving the color of fresh mul- berries, and for how to rationally develop and utilize anthocyannins of mulberry.