摘要
对超声波辅助提取紫马铃薯花色苷工艺条件进行优化,并用NKA-9大孔吸附树脂进行纯化,液相色谱结合紫外-可见光谱扫描分离和鉴定花色苷组成。结果表明:花色苷最佳提取条件为料液比1:50(2.5g/100mL柠檬酸溶液)、超声功率400W、提取温度45℃、提取时间10min,以干质量计算紫马铃薯种花色苷含量为1.362mg/g;用NKA-9大孔吸附树脂纯化,8倍柱床体积洗脱出占总量98.35%的的花色苷,花色苷纯度达到90.23%;高效液相色谱鉴定出紫马铃薯含有5种组分,其中3种分别是矢车菊素-3-葡萄糖苷、矢车菊素-3-芸香糖苷和芍药-3-葡萄糖苷,其含量分别为0.27、0.057mg/g和0.46mg/g,三者总和占马铃薯中总花色苷含量的57.78%。马铃薯中含量最高的花色苷成分出峰保留时间为12.224min,其结构未知。
The main goals of the current study were to optimize the ultrasonic-assisted extraction process for anthocyanins from purple potato,purify extracts using NKA-9 macroporous adsorption resin,and separate and identify anthocyanin constituents.The optimal conditions for anthocyanin extraction were found as follows： 2.5% citric acid aqueous solution as extraction solvent at a material-to-liquid ratio of 1：50 and 400 W ultrasonic power for an extraction duration of 10 min at 45 ℃.Under these conditions,the extraction yield of anthocyanins from purple potato was 1.362 mg/g（dry weight）.Further,anthocyanins with 98.35% recovery and 90.23% purity were obtained after purification using NKA-9 macroporous adsorption resin as a result of elution with 8 bed volumes of pH 2.5,55% ethanol aqueous solution containing citric acid.Using HPLC,5 anthocyanin fractions were identified,including cy-3-glu,cy-3-rut and pn-3-glu with respective contents of 0.27,0.057 and 0.46 mg/g sweet potato（dry weight）,altogether accounting for 57.78% of total anthocyanins.The retention time of the most predominant anthocyanin was 12.224 min,while the structure was unknown.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第22期55-59,共5页
Food Science
基金
江苏省高校自然科学基金项目(KJD180118)
江苏省植物生理学精品课程建设项目(2010)
江苏省现代教育技术研究重点课题(2010)
南京市环境科学重点学科建设项目(2011)
