栾琳琳,卢红梅,陈莉

• 1:贵州大学酿酒与食品工程学院
• 2:贵州大学贵州省发酵工程与生物制药重点实验室

摘要(Abstract)：

桑葚中的花青素含量高、种类丰富,具有多种生理活性功能。桑葚花青素的提取、纯化已成为国内外研究的热点。文章综述了桑葚花青素提取、纯化的方法,为桑葚花青素的进一步研究和应用提供了参考。

关键词(KeyWords)： 桑葚;花青素;提取;纯化

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 栾琳琳,卢红梅,陈莉

参考文献(References)：

• [1]聂文静,江岩.桑椹花青素研究进展[J].食品工业,2013,34(11):207-210.
• [2]Shih P H,Chan Y C,Liao J W,et al.Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry(Morus atropurpurea L.)on senescence-accelerated mice and prevention of Alzheimer's disease[J].Journal of Nutritional Biochemistry,2010,21(7):598.
• [3]Chen P N,Chu S C,Chiou H L,et al.Mulberry anthocyanins,cyanidin 3-rutinoside and cyanidin 3-glucoside,exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line[J].Cancer Letters,2006,235(2):248-259.
• [4]Huang H P,Chang Y C,Wu C H,et al.Anthocyanin-rich,mulberry,extract inhibit the gastric cancer cell growth in vitro,and xenograft mice by inducing signals of p38/p53and c-jun[J].Food Chemistry,2011,129(4):1703-1709.
• [5]Yan F,Dai G,Zheng X.Mulberry anthocyanin extract ameliorates insulin resistance by regulating PI3K/AKT pathway in HepG2 cells and db/db mice[J].Journal of Nutritional Biochemistry,2016,36:68.
• [6]Choi K H,Lee H A,Park M H,et al.Mulberry(Morus alba L.)fruit extract containing anthocyanins improves glycemic control and insulin sensitivity via activation of AMP-activated protein kinase in diabetic C57BL/Ksj-db/db mice[J].Journal of Medicinal Food,2016,19(8):737.
• [7]Tsuda T. Dietary anthocyanin-rich plants:biochemical basis and recent progress in health benefits studies[J].Molecular Nutrition &Food Research,2012,56(1):159.
• [8]Chang J J,Hsu M J,Huang H P,et al.Mulberry anthocyanins inhibit oleic acid induced lipid accumulation by reduction of lipogenesis and promotion of hepatic lipid clearance[J].Journal of Agricultural &Food Chemistry,2013,61(25):6069-6076.
• [9]Wu T,Qi X,Liu Y,et al.Dietary supplementation with purified mulberry(Morus australis Poir.)anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6mice[J].Food Chemistry,2013,141(1):482.
• [10]Araceli C,Madelourdes P H,Maelena P,et al.Chemical studies of anthocyanins:a review[J].Food Chemistry,2009,113(4):859-871.
• [11]Clifford M N,Lindsay D,Clifford M.Anthocyanins-nature,occurrence and dietary burden[J].Journal of the Science of Food &Agriculture,2000,80(7):1118-1125.
• [12]爦elale Kara,Erelebi E A.Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry(Morus nigra L.)[J].Journal of Food Engineering,2013,116(2):541-547.
• [13]Stefǎnu爫M N,Cǎta A,Pop R,et al.Anti-hyperglycemic effect of bilberry,blackberry and mulberry ultrasonic extracts on diabetic rats[J].Plant Foods for Human Nutrition,2013,68(4):378-384.
• [14]Suhl H J,Noh D O,Kang C S,et al.Thermal kinetics of color degradation of mulberry fruit extract[J].Molecular Nutrition &Food Research,2003,47(2):351-357.
• [15]Pawlowska A M,Oleszek W,Braca A.Quali-quantitative analyses of flavonoids of Morus nigra L.and Morus alba L.(Moraceae)fruits[J].J Agric Food Chem,2008,56(9):3377-3380.
• [16]Qin C G,Yang L,Niu W N,et al.Analysis and characterisation of anthocyanins in mulberry fruit[J].Czech Journal of Food Sciences,2010,28(2):117-126.
• [17]江岩.新疆药桑椹花青素的提取和测定[J].食品科学,2010,31(14):93-96.
• [18]李娜.桑果花色苷的分离纯化[D].北京:北京化工大学,2010.
• [19]蔡荣荣,姜东青,贾姗姗,等.桑葚花青素的提取工艺优化研究[J].安徽农业科学,2014(34):12307-12308.
• [20]程秀玮,魏玮,孙勇民.响应面法优化桑葚花色苷提取工艺的研究[J].食品研究与开发,2014(14):43-46.
• [21]朱建斌,仇干,杨帆,等.桑椹中花青素提取工艺研究[J].食品工业,2014(7):54-58.
• [22]Wu X,Liang L,Zou Y,et al.Aqueous two-phase extraction,identification and antioxidant activity of anthocyanins from mulberry(Morus atropurpurea Roxb.)[J].Food Chemistry,2011,129(2):443-453.
• [23]Espadabellido E,Ferreirogonzález M,Carrera C,et al.Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry(Morus nigra)pulp[J].Food Chemistry,2017,21(9):23.
• [24]马义虔,彭黔荣,杨敏,等.响应面法优化超声提取桑椹花青素工艺的研究[J].中国调味品,2016,41(8):21-25.
• [25]牛天羽,刘洪章,刘树英.4种桑葚花色苷的超声提取及其抗氧化能力比较[J].西北农林科技大学学报(自然科学版),2016,44(3):188-195.
• [26]程秀玮,魏玮.响应面优化超声波辅助提取桑葚花色苷工艺的研究[J].中国酿造,2014,33(6):123-127.(下转第164页)
• [27]Zou T B, Min W,Gan R Y,et al.Optimization of ultrasound-assisted extraction of anthocyanins from mulberry,using response surface methodology[J].International Journal of Molecular Sciences,2011,12(5):3006.
• [28]李红姣,王志刚,田洪涛,等.用响应面法优化超声波辅助乙醇提取桑椹花青素的工艺条件[J].蚕业科学,2017(2):304-310.
• [29]徐建国.桑椹红色素的提取纯化技术及其特性研究[D].西安:陕西师范大学,2005.
• [30]张朝红,古月华,房红娟,等.微波辅助提取果桑花色苷的工艺研究[J].食品科学,2010,31(18):192-195.
• [31]Zou T,Wang D,Guo H,et al.Optimization of microwaveassisted extraction of anthocyanins from mulberry and identification of anthocyanins in extract using HPLC-ESIMS[J].Journal of Food Science,2012,77(1):46-50.
• [32]罗政.桑葚花色苷提取工艺的研究[D].南宁:广西大学,2017.
• [33]张国栋,仇晓冬,胡博然.桑葚红色素的微波辅助提取工艺优化与稳定性研究[J].中国食品添加剂,2014(6):107-111.
• [34]胡彦新,王英,刘小莉,等.响应面法优化桑葚酒渣中花色苷提取工艺研究[J].食品研究与开发,2017,38(21):46-51.
• [35]霍琳琳.桑椹红色素的提取纯化及结构初步鉴定[D].杭州:浙江大学,2006.
• [36]胡金奎.桑葚花色苷的分离制备、结构分析及其体外活性[D].无锡:江南大学,2013.
• [37]徐颖.桑葚花色苷的提取、纯化研究[J].四川农业与农机,2017(2):34-36.
• [38]Yao C,Weijie Z,Ting Z,et al.Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry[J].Food Chemistry,2016,19(4):712-722.
• [39]李瑞琦.桑葚红色素提取纯化及应用中稳定性研究[D].哈尔滨:哈尔滨商业大学,2016.
• [40]张增沛,赵丽萍,聂文静,等.AB-8大孔树脂分离纯化药桑椹花青素的研究[J].食品工业,2012(9):43-45.
• [41]吴庆智.桑椹色素的提取、纯化及稳定性研究[D].石河子:石河子大学,2010.
• [42]唐榕,宁恩创,林莹.桑葚花色苷的提取纯化及稳定性[J].食品工业科技,2018(14):187-191.
• [43]赵丽萍,江岩.AB-8、NKA两种大孔树脂对药桑椹花青素分离纯化的比较[J].食品科技,2013(4):219-223.
• [44]Liu X,Xiao G,Chen W,et al. Quantification and purification of mulberry anthocyanins with macroporous resins[J].Journal of Biomedicine &Biotechnology,2004(5):326.
• [45]胡金奎,戴军,张九勋,等.树脂法分离纯化桑葚花色苷[J].食品与发酵工业,2012,38(8):190-196.
• [46]杨玲,苏亚丽,陈敏.新疆药桑椹中花色苷的分离与鉴定[J].食品科学,2012,33(21):145-148.
• [47]徐渊金.杨梅和桑椹花色苷的提取分离、结构鉴定及其生物活性研究[D].杭州:浙江工商大学,2007.
• [48]Soojung C,Janggyoo C,Uk L C,et al.Rapid separation of cyanidin-3-glucoside and cyanidin-3-rutinoside from crude mulberry extract using high-performance countercurrent chromatography and establishment of a volumetric scale-up process[J].Journal of Separation Science,2015,38(11):1828-1836.
• [49]Mariana N,Adina C,Raluca P,et al.Anthocyanins HPLC-DAD and MS characterization,total phenolics,and antioxidant activity of some berries extracts[J].Analytical Letters,2011,44(18):2843-2855.
• [50]Zhang W N,He J J,Pan Q H,et al.Separation and character analysis of anthocyanins from mulberry(Morus alba L.)pomace[J].Czech Journal of Food Sciences,2011,29(3):268-276.
• [51]Chen Y,Du F,Wang W,et al.Large-scale isolation of high-purity anthocyanin monomers from mulberry fruits by combined chromatographic techniques[J].Journal of Separation Science,2017,40(17):3506.
• [52]陈文良,李良华,张孝友.膜分离技术用于葡萄籽中低聚原花青素分离纯化的工艺研究[J].食品工业,2011,32(1):68-70.
• [53]王二雷.蓝莓花青素高纯提取物的制备技术及诱导肿瘤细胞凋亡作用研究[D].长春:吉林大学,2014.