紫色番茄花青素提取条件筛选及稳定性分析

Anthocyanin Extraction Conditions Screening and Stability Analysis of Purple Tomato

DOI：10.3969/j.issn.1673-1689.2018.01.015

中文关键词: 紫色番茄 花青素 单因素试验 正交试验 稳定性

英文关键词: purple tomato,anthocyanin,single factor test,orthogonal test,stability

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中文摘要:

以紫色番茄为原料测定果实中花青素质量分数并优化其提取条件。以花青素质量分数为指标，通过设计单因素和正交试验对影响紫色番茄提取效果的甲醇体积分数、提取时间和提取温度进行分析，得出紫色番茄果实花青素的最佳提取条件，并分析了光、温度、pH值和金属离子对紫番茄浸提液中花青素的影响效应。结果表明，基于单因素试验和正交试验发现体积分数80%甲醇，30 ℃提取温度，浸提时间为2 h的提取效果最好；光、温度、pH值、某些金属离子均能对花青素浸提液产生显著影响，光强和温度均与花青素质量分数呈现出负相关性，pH值在酸性范围内对花青素影响较小，受测离子中Mg2+、 Ca2+、Al3+、Na+、Mn2+在提取过程中能保护和提高花青素，而Zn2+、Cu2+却降低了花青素的提取量。该结论为简单、快速、高效、测定紫色番茄果实中花青素质量分数提供了依据。

英文摘要:

In this study，the content of anthocyanin in fruit was determined by purple tomato，and the extraction conditions were optimized. Based on the relative content of anthocyanin，through the single factor and orthogonal test extraction，the effect of methanol concentration，extraction time and extraction temperature were analyzed. Analysis of the effects of light，temperature，pH and metal ions on the purple tomato extract anthocyanin. Based on single factor and orthogonal tests，the optimum extraction was achieved with 80% methanol concentration at 30 ℃ for 2 hours. Light，temperature，pH value，certain metal ions could have a significant impact on the anthocyanin extracts. Light intensity and temperature were associated with anthocyanin content showed a negative correlation. pH value in the acidic range of the internal anthocyanins less affected. Mg2+，Ca2+，Al3+，Na+，Mn2+ in the extraction process to protect and improve the anthocyanin，and Zn2+，Cu2+，but reduces the amount of anthocyanin extract. The conclusions provided a basis，which was simple rapid and efficient determination of the purple tomato fruit anthocyanin content.

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