蓝莓果渣花青素的提纯、特性及应用研究

发布时间：2018-06-04 02:43

  本文选题：蓝莓果渣 + 花青素　； 参考：《安徽科技学院》2017年硕士论文

【摘要】：蓝莓营养成分丰富,具有多种保健功能,尤其花青素含量很高。蓝莓果汁加工后的果渣中仍然含有丰富的花青素,将果渣丢弃是极大的资源浪费,并且污染环境。本文以蓝莓果渣为原料,研究花青素的提取、纯化工艺,探究了花青素的稳定性和抗氧化活性,并研发了一种花青素咀嚼片,旨在对蓝莓果渣进行综合利用,提高蓝莓果汁加工业的附加值。主要研究内容及结果如下:(1)蓝莓果渣花青素的超声辅助提取工艺优化应用超声波辅助酸化乙醇提取法,从蓝莓果渣中提取花青素。以花青素提取率为指标,通过单因素试验和响应面试验优化了蓝莓果渣花青素的最佳提取工艺条件。结果表明,最佳提取工艺为乙醇浓度65%,pH 3.0,料液比1:70,超声功率为500 W,提取时间为20 min,提取温度为50℃,在此条件下得到的花青素提取率为 83.638%。(2)大孔树脂纯化蓝莓果渣花青素的研究比较了 AB-8型和D101型两种大孔树脂对花青素粗提液的纯化效果,探究了AB-8型大孔树脂对花青素粗提液的最佳吸附解吸条件。结果表明,AB-8型大孔树脂纯化效果更好,其对花青素粗提液的最佳吸附解吸条件为吸附温度60℃,样液浓度2 mg/mL,样液pH3.0,吸附流速1 mL/min,解吸液浓度60%,解吸液pH3.0,解吸流速1mL/min。在此条件下得到的花青素色价为16.900,纯度为64.275%。(3)蓝莓果渣花青素的稳定性及抗氧化活性研究研究pH、温度、光照、抗坏血酸、蔗糖、葡萄糖、苯甲酸钠、金属离子对纯化后花青素稳定性的影响,探究纯化后花青素的Fe3+还原能力、DPPH自由基清除能力、羟基自由基清除能力和脂质过氧化抑制能力,通过与抗坏血酸对比,评价其抗氧化活性。结果表明,花青素在酸性、低温、避光条件下较稳定,光照、高温使其降解;抗坏血酸对其稳定性表现出两重性,低浓度增强,高浓度降低;蔗糖、葡萄糖、苯甲酸钠对其稳定性影响不大;Na+、Zn2+、Ca2+、K+对其稳定性影响较小,Cu2+、Fe2+对其稳定性影响较大,而Fe3+影响最大。纯化后的花青素与抗坏血酸相比,抗氧化活性较高,其抗氧化能力随着自身浓度增大而增强。(4)蓝莓花青素咀嚼片的研制以纯化的花青素和山楂粉为主料,通过单因素试验和正交试验,优化蓝莓花青素咀嚼片的最佳配方,并对产品进行了质量检验。结果表明,咀嚼片的最佳配方为花青素添加量50 mg/g、山楂粉添加量50%、甘露醇与乳糖复配比3:1、山梨糖醇添加量6%、CMS-Na添加量4%、乙醇浓度60%、硬脂酸镁添加量1%。此工艺下得到的产品呈紫红色,表面光滑,色泽均匀,酸甜适口。片重为0.7±0.038g,硬度7496.00 g,咀嚼性630.70mJ,内聚性0.41,弹性21.07mm,每片中花青素含量 17.763 mg。
[Abstract]:Blueberries are rich in nutrients and have a variety of health functions, especially anthocyanins. The fruit residue of blueberry fruit juice is still rich in anthocyanins after processing. It is a great waste of resources and pollutes the environment to discard the fruit residue. In this paper, the extraction and purification of anthocyanin were studied, the stability and antioxidant activity of anthocyanin were studied, and a chewable tablet of anthocyanin was developed to make comprehensive use of blueberry residue. Increase the added value of blueberry juice processing industry. The main contents and results are as follows: (1) Ultrasound-assisted extraction of anthocyanins from blueberry fruit dregs was optimized by using ultrasonic assisted acidified ethanol extraction method to extract anthocyanins from blueberry fruit dregs. The optimum extraction conditions of anthocyanin from blueberry residue were optimized by single factor test and response surface test with anthocyanin extraction rate as the index. The results showed that the optimum extraction conditions were: alcohol concentration 65% pH 3.0, ratio of material to liquid 1: 70, ultrasonic power 500 W, extraction time 20 min, extraction temperature 50 鈩，

本文编号：1975497