李奇,杨振东

• 1:江苏食品药品职业技术学院

摘要(Abstract)：

采用响应曲面法对黑莓花色苷提取过程中的温度、乙醇浓度、提取时间、料液比等进行了优化;结果表明:最优提取条件为料液比1∶5(g/mL),温度48.9℃,乙醇浓度43.7%,时间1h;并对提取所得花色苷进行了热、pH值、光的稳定性研究。

关键词(KeyWords)： 花色苷;提取;稳定性

Abstract:

Keywords:

基金项目(Foundation): 2012年度江苏省高等学院大学生实践创新资助项目;; 江苏省高校“青蓝工程”骨干教师资助项目

作者(Author): 李奇,杨振东

参考文献(References)：

• [1]Francis F.Food colourants:Anthocyanins[J].Critical Reviews in Food Science and Nutrition,1989,28:273-314.
• [2]Jackman R L,Yada R Y.Anthocyanins as food colorants-a review[J].Food Biochem.,1987(11):201-247.
• [3]Gongjian Fan,Yonbin Han,Zhenxin Gu,et al.Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology(RSM)[J].LWT,2008,41:155-160.
• [4]Luigia Longo,Giuseppe Vasapollo.Extraction and identification of anthocyanin from Smilax aspera L.berries[J].Food Chemistry,2006,94:226-231.
• [5]Gongjian Fan,Yongbin Han,Zhenxin Gu.Composition and color stability of anthocyanins extracted from fermented purple sweet potato culture[J].LWT,2008,41:1412-1416.
• [6]Anna Bakowska,Alicja Z Kucharska,Jan Oszmiański.The effects of heating,UV irradiation,and storage on stability of the anthocyanin-polyphenol copigment complex[J].Food Chemistry,2003,81:349-355.
• [7]Bordignon-Luiz M T,Gauche C,Gris E F,et al.Color stability of anthocyanins from Isabel grapes(Vitis labrusca L.)in model systems[J].LWT,2007,40:594-599.
• [8]Dietmar R Kammerer,Sandra Schillmller.Color stability of canned strawberries using black carrot and elderberry juice concentrates as natural colorants[J].Eur Food Res Technol,2007,224:667-679.
• [9]Michael Rentzscha,Michael Schwarzb,Peter Winterhalter.Pyranoanthocyanins-an overview on structures,occurrence,and pathways of formation[J].Trends in Food Science&Technology,2007,18:526-534.
• [10]Robert Yawadio,Naofumi Morita.Color enhancing effect of carboxylic acids on anthocyanins[J].Food Chemistry,2007,105:421-427.
• [11]Victor de Freitas,Nuno Mateus.Chemical transformations of anthocyanins yielding a variety of colours(Review)[J].Environ.Chem.Lett.,2006(4):175-183.
• [12]Gris E F,Ferreira E A,Falcao L D,et al.Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems[J].Food Chemistry,2007,100:1289-1296.
• [13]Gonnet J F.Color effects of copigmnentation of anthocyanins revisited-2.A colorimetric look at the solutions of cyanin co-pigmented by rutin using the CIELAB scale[J].Food Chem.,1999,66:387-394.
• [14]Bolívar A C-C,Luis C-Z.Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants[J].Food Chemistry,2004,86:69-77.
• [15]Paulo Figueiredo,Florian Georgea,Fumi Tatsuzawac,et al.New features of intramolecular copigmentation by acylated anthocyanins[J].Phytochemistry,1999,51:125-132.