中国农业期刊集成服务平台

当前位置: 首页 > 文章 > 茄子皮花青素的提取及其防腐保鲜效果热带农业科学 2018,38 (11) 54-58+62

Position: Home > Articles > The Extraction and Preservation Effect of Anthocyanin of Eggplant Peel Chinese Journal of Tropical Agriculture 2018,38 (11) 54-58+62

茄子皮花青素的提取及其防腐保鲜效果

作者：

李玲;闫旭宇

单位：

延安大学生命科学学院;延安大学陕西省红枣重点实验室

关键词：

茄子皮;花青素;提取;防腐保鲜;荔枝

摘要：

采用超声辅助乙醇浸提法从茄子皮中提取花青素,使用正交试验优化提取条件,并研究茄子皮花青素对荔枝的防腐保鲜效果。结果表明,茄子皮花青素的最佳提取工艺为:乙醇浓度70%,料液比(m∶V)1∶25,提取温度40℃,浸提时间60 min,茄子皮花青素提取率为5.27%。防腐保鲜试验表明:随着处理时间的延长,3个处理和对照的荔枝失重率和腐败率逐渐增加,可溶性固形物和可滴定酸含量逐渐降低,不同处理对荔枝防腐保鲜能力依次为:山梨酸钾+花青素>0.05%山梨酸钾>1%花青素>对照。

译名：

The Extraction and Preservation Effect of Anthocyanin of Eggplant Peel

作者：

LI Ling;YAN Xuyu;College of Life Science, Yanan University;Shanxi Key Laboratory of Chinese Jujube,Yanan Universit;

关键词：

eggplant peel;;anthocyanin;;extraction and optimization;;pr Kservation;;litchi

摘要：

The anthocyanin was extracted from eggplant peel by ultrasound-assisted ethanol extraction method, and the extraction condition was optimized by an orthogonal test. The preservation effect of anthocyanin on the litchi was analyzed. The results showed that for the best extraction condition the concentration of ethanol was 70%, the solid-liquid ratio was 1:25 (g/m L), the extraction temperature was 40 C, the extraction time was 60 min, and the extraction rate of anthocyanin reached 5.27%. The preservation effect test showed that the weight loss and fruit rot rate of litchi increased with the treatment time. The content of soluble solid and titratable acid decreased gradually. The preservation ability was in the order of the mixture of potassium sorbate and anthocyanin > 0.05% potassium sorbate > 1% anthocyanin > room temperature. The effect of anthocyanin on preservation of litchi was only inferior to that of the potassium sorbate, but the anthocyanin treatment had a certain synergetic effect with the potassium sorbate.

相似文章

pH示差法测定茄子皮中花青苷条件的优化 [张艳侠, 徐超, 张立华] 江苏农业科学 2015,43 (7) 338-340
紫茄子皮色素的纤维素酶提取及其抗氧化研究 [戴晓娟, 李超, 崔珏, 王乃馨] 农业机械 2013 (3) 82-85
茄子越老越安全削皮不能去茄碱 [] 长江蔬菜 2011 (1)
补饲茄子皮对奶山羊的饲喂效果试验 [陈志国, 汪桂玲, 刘缠民] 农业科学研究 2005,26 (4) 48-49
吃茄子能保护心血管 [] 新农业 2006,000 (10) 34
酰基化对花色苷呈色及抗氧化性影响 [陆漫漫, 敬璞] 上海交通大学学报(农业科学版) 2016,34 (6) 29-36
响应面分析法优化茄子皮中原花青素的提取工艺 [魏玮, 程秀玮] 食品工业科技 2014,35 (16) 260-263+269

导出引用

计量

文章访问数: 10

HTML全文浏览量: 0

PDF下载量: 0

茄子皮花青素的提取及其防腐保鲜效果

相似文章

所属期刊

热带农业科学

推荐期刊

江苏农业科学

农业机械