紫色马铃薯色素提取及稳定性研究
毕业论文关键词：紫色马铃薯；色素；提取；稳定性；花色苷
Extraction and Stabilities of the Pigment from Purple potato
Abstract: The extraction and stabilities of the pigment from purple potato have been investigated. The results showed that using solvent extraction method, the optimal extraction conditions of the purple potato pigment were: extraction temperature 40oC, extraction time 60 min, ethanol volume fraction of 40%, and solid-liquid ratio 1:10 (g/ml). The light stability of Purple potato pigment is good, while its thermal stability is poor. Metal ions such as K+, Al3+ have no adverse effects on the stability of pigment, however, Cu3+ and Fe3+ have great influence on the stability of pigment. Pigment under acid condition is the most stable, but highly instable in alkaline conditions. Common food additives and food preservative with certain concentrations have no obvious effects on the stability of pigment.
Key Words: Purple potato; Pigment; Extraction; Stability; Anthocyanins
目录
1 绪论 1
1.1.2紫色马铃薯色素 1
1.1.3紫色马铃薯色素的提取 1
1.1.4花色苷结构的鉴定方法 3
1.2 紫色马铃薯色素的稳定性研究概述 4
1.3.1 抗氧化、清除自由基作用 5
1.3.2 抗癌、抗肿瘤作用 5
1.3.3.抗突变活性 6
1.3.4 抗动脉粥样硬化 6
1.4 花色苷类物质应用概述 6
1.4.1 花色苷作为食品添加剂的优势 6
1.4.2 花色苷在普通食品中的应用 7
1.4.2 饮料 7
1.4.3 糖果 7
1.4.4 酒精饮料和乳品 7
1.4.5 花色苷在功能食品中的应用 7
2材料与方法 9
2.1 实验材料 9
2.1.1 实验试剂 9
2.1.2 实验设备 10
2.1.3 实验原料 10
2.2 实验方法 10
2.2.1试剂配制 10
2.2.4乙醇体积分数的选择 11
2.2.5提取温度的选择 11
2.2.6料液比的选择 11
2.2.7提取时间的选择 11
2.2.8紫色马铃薯色素提取最佳条件确定 11
2.2.9光稳定性研究 12
2.2.10 pH对色素稳定性的影响 12
2.2.12 金属离子对马铃薯色素稳定性的影响 12
2.2.13常见食品防腐剂对色素稳定性的影响 12
2.2.14常见食品添加剂对色素稳定性的影响 12
3 结果与讨论 13
3.1紫色马铃薯色素最佳提取条件确定 13
3.1.1提取溶剂的筛选 13
3.1.2乙醇体积分数的选择 13
3.1.3提取温度的选择 14
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