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| 葡萄果皮花色素的提取及其理化性质 | |
| 引用本文： | 杨夫臣,吴江,程建徽,徐凯,陈俊伟.葡萄果皮花色素的提取及其理化性质[J].果树学报,2007,24(3):287-292. |
| 作者姓名： | 杨夫臣 吴江 程建徽 徐凯 陈俊伟 |
| 作者单位： | 1. 安徽农业大学园艺学院,合肥,230036;浙江省农业科学院园艺研究所,杭州,310021 2. 浙江省农业科学院园艺研究所,杭州,310021 3. 安徽农业大学园艺学院,合肥,230036 |
| 基金项目： | 浙江省自然科学基金 , 浙江省农业科技基金 |
| 摘 要： | 以红地球葡萄品种为试材,研究了葡萄果皮中花色素的提取方法及色素理化性质。结果表明,1%盐酸-无水甲醇的提取葡萄果皮色素效率最高,其次是95%乙醇-4.7%盐酸(v/v=85/15)、1%盐酸-无水乙醇;以1%盐酸-无水乙醇为提取液,葡萄果皮质量与提取液的料液比宜为1∶5～1∶10(m∶v,g/mL)。光谱特性分析表明,葡萄皮花色素属于花色素苷类,其稳定性受溶液的pH值影响最大,当溶液pH≥9时,特征光谱消失。葡萄花色素具有一定的热稳定性,但在光下降解速度加快,受热后在光下降解更快;Fe3+对葡萄花色素的不良影响大于Zn2+、Ca2+;高浓度的蔗糖、果糖对花色素有一定的护色效应,而葡萄糖对其影响不明显;维生素C、苯甲酸钠对花色素有不良影响。 |
| 关 键 词： | 葡萄 花色素 提取 理化性质 |
| 文章编号： | 1009-9980（2007）03-287-06 |
| 修稿时间： | 2006-11-13 |
Studies on extraction and physical-chemical properties of anthocyanin from Red Globe grape peel |
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| YANG Fu-chen,WU Jiang,CHENG Jian-hui,XU Kai,CHEN Jun-wei.Studies on extraction and physical-chemical properties of anthocyanin from Red Globe grape peel[J].Journal of Fruit Science,2007,24(3):287-292. | |
| Authors: | YANG Fu-chen WU Jiang CHENG Jian-hui XU Kai CHEN Jun-wei |
| Institution: | 1 Department of Horticulture , A nhui Agricultural University, Hefei, A nhui 230036 China; 2 Institute of Horticulture, Zhejiang A cademy of Agricultural Science, Hangzhou , Zhejiang 310021 China |
| Abstract: | Extraction method and physical-chemical properties of anthocyanin from Red Globe Grape (Vitis vinifera L.) peel were preliminarily studied. Results showed that the highest extraction efficiency of anthocyanin could be obtained by 1% HCl-methanol. 95% Ethanol-1.5 mol/L HCl (v/v=85/15) and 1% HCl-ethanol were also the optimum extractors of anthocyanin. When 1% HCl-ethanol used,the optimum ratio of grape peel and extractor should be at 1∶5 to 1∶10(g∶mL). Pigments from grape peels were a kind of anthocyanin based on their absorption spectrum. pH value of anthocyanin solution had significant effects on the stability of anthocyanin. When pH≥9 the special absorption spectrum of anthocyanin disappeared. pH value of anthocyanin solution should be kept at 2 to 3. Anthocyanin had hot stability when heated temperature ≤60 ℃.The degradation of anthocyanin could be accelerated under sun light. Heated anthocyanin degraded more quickly under sun light than in dark place. Fe3+ had more deleterious effects on anthocyanin than Zn2+,Ca2+. High concentrations of sucrose and fructose could maintain its color. Compared with sucrose and fructose,glucose had no significant effects on anthocyanin. Vitamin C and sodium benzoate decreased its stability. |
| Keywords: | Red Globe Grape Anthocyanin Extraction Physico-chemical properties |
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