银杏叶色素超声辅助提取工艺优化及其稳定性研究
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(1. 湖南科技学院化学与生物工程学院,湖南 永州 425199;2. 湖南省银杏工程技术研究中心,湖南 永州 425199;3. 延安大学生命科学学院,陕西 延安 716000)

作者简介:

李玲(1982—),女,湖南科技学院副教授,博士。E-mail:liling7826@126.com

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湖南省教育厅科学研究项目(编号:17B108);湖南科技学院科学研究项目(编号:16XKY065)


Study on the optimization of ultrasonic assisted extraction and stability of pigments obtained from leaves of Ginkgo biloba L.
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(1. Department of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; 2. Hunan Provincial Engineering Research Center for Ginkgo biloba, Yongzhou, Hunan, 425199, China; 3. College of Life Science, Yanan University, Yanan, Shaanxi 716000, China)

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    摘要:

    以银杏叶为研究对象,采用超声辅助乙醇提取其色素,在单因素试验基础上,通过正交试验优化银杏叶色素的提取条件,研究酸碱度、温度、金属离子和光照对银杏叶色素稳定性的影响。结果表明,银杏叶色素最佳提取工艺为:乙醇浓度95%,pH值6.0,提取温度60 ℃,提取时间2 h,该条件下银杏叶色素的吸光度为0.831。稳定性试验结果表明:银杏叶色素在弱酸和弱碱条件下较稳定;对金属离子Na+、Ca2+比较稳定,对 Fe3+、Cu2+、Mg2+不稳定;70 ℃以上的高温会促进银杏叶色素分解;银杏叶色素对日光和室内光均不稳定,宜避光保存。

    Abstract:

    The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na+ and Ca2+, but unstable to Fe3+, Cu2+ and Mg2+ relatively. It would accelerate the pigments decomposition when the temperature was higher than 70 ℃, and it had instability to the sunlight and indoor light, so it should be stored away from light.

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引用本文

李玲,闫旭宇.银杏叶色素超声辅助提取工艺优化及其稳定性研究[J].食品与机械,2017,33(11):179-183.
LILing, YANXuyu. Study on the optimization of ultrasonic assisted extraction and stability of pigments obtained from leaves of Ginkgo biloba L.[J]. Food & Machinery,2017,33(11):179-183.

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  • 在线发布日期: 2023-03-10
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