单 位：
宁波天宏生物科技有限公司;中北大学化工与环境学院
摘 要：
研究了黑萝卜花青素的提取工艺和稳定性。通过单因素和正交实验优化提取工艺,并测定环境因素和添加物对其稳定性的影响。结果表明:黑萝卜花青素的最佳提取工艺条件为:浸提温度60℃,浸提时间2.5h,液料比5∶1,浸提p H2.0,黑萝卜花青素得率可达6.820mg/g。低温、酸性(p H为1~4)、避光条件有利于黑萝卜花青素的保存;氧化剂(H2O2)和还原剂(抗坏血酸)对黑萝卜花青素的破坏作用都随着时间的延长而增加,并且随着氧化剂(H2O2)或还原剂(抗坏血酸)的浓度的升高,破坏作用逐渐增强;Zn2+、Al3+、Ba2+、K+、Na+和Ca2+对黑萝卜花青素的降解作用较小,而Fe2+对黑萝卜花青素的降解作用较大。
译 名：
Study on the extracting technology and stability of anthocyanin from Black radish
作 者：
YANG Yan;LI Hui-zhen;LIU Ming-she;ZHANG Zhi-jun;Institute of Chemical and Environmental Engineering,North University of China;Ningbo Tianhong Biotech Co.,Ltd.;
关键词：
Black radish;;anthocyanin;;extracting;;stability
摘 要：
The extraction technique and stability of Black radish anthocyanin were studied. Single factor tests and orthogonal design were conducted to optimize extraction technique. Effect of some environmental factors and additives on the stability of Black radish anthocyanin were determined. The result showed that the optimal extraction conditions were as follows:extraction temperature 60℃,extraction time 2.5h,liquid-solid ratio 5 ∶1,p H2.0,the extraction rate of anthocyanin was 6.820mg/g. The conditions of lower temperature,dark and acidity(p H1~4) were helpful for the stable storage of Black radish anthocyanin. The destructive effects of oxidant(H2O2) and reducing agent(ascorbic acid) to the stability of Black radish anthocyanins were enhanced with the increasing of time. The destructive effects to the stability of Black radish anthocyanins were enhanced with the increasing of concentrations of oxidant(H2O2) or reducing agent(ascorbic acid). The solution of Zn2+,Al3+,Ba2+,K+,Na+and Ca2+play smaller role in the degradation of Black radish anthocyanin,but Fe2+play greater role in this process.
