黑米色素成分和提取工艺研究进展
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摘要
黑米是一种营养丰富的稻种资源,它的特殊颜色使其具有抗氧化、预防心脑血管疾病等多种功能。因此针对黑米色素的组成成分、鉴定方法、稳定性、提取分离和纯化方法的研究也取得了一定的研究进展。研究证明,黑米色素成分主要为花色素,其中含量最高的是矢车菊素-3-葡萄糖苷;黑米色素的检测方法以液相色谱法和分光光度法应用性最好;稳定性的研究证明黑米色素在酸性、低温和避光的条件下有助于黑米色素的保存;针对黑米色素的提取和纯化方法应用较多的分别是溶剂提取法和大孔树脂纯化法。黑米色素成分和提取工艺的研究进展将会促进黑米色素的利用和黑米的精深加工。
Black rice is a nutritious rice.Its special color also gives its unique properties such as antioxidant activity,cardiovascular and cerebrovascular prevention.Therefore,its components identification,stability,extraction and purification were studied.It was proved that the main components of black rice pigment were anthocyanins,and cyanidin-3-glucoside content was the highest.Liquid chromatography and spectrophotometric were better for the detection of the pigment.Acidic,low temperature,and dark condition help to the preserve the black rice pigment.Solvent extraction and macroporous resin purification method were used as the main extraction and purification methods.The research progresses of black rice pigment composition and extraction technology will promote the further research on the processing and utilization of black rice and its pigment.
Black rice is a nutritious rice.Its special color also gives its unique properties such as antioxidant activity,cardiovascular and cerebrovascular prevention.Therefore,its components identification,stability,extraction and purification were studied.It was proved that the main components of black rice pigment were anthocyanins,and cyanidin-3-glucoside content was the highest.Liquid chromatography and spectrophotometric were better for the detection of the pigment.Acidic,low temperature,and dark condition help to the preserve the black rice pigment.Solvent extraction and macroporous resin purification method were used as the main extraction and purification methods.The research progresses of black rice pigment composition and extraction technology will promote the further research on the processing and utilization of black rice and its pigment.
引文
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[3]孙妩娟,靳玲侠,赵蔡斌,等.高效液相色谱-串联质谱联用法对黑米色素的组成和结构分析[J].理化检验-化学分册.2012,48(9):1023-1026.
[4]Park Y S,Kim S J,Chang H I.Isolation of anthocyanin f r o m b l a c k r i c e(H e u g j i n j u b y e o)a n d s c r e e n i n g o f i t s antioxidant activities[J].Korean Journal of Microbiology and Biotechnology.2008,36(1):55-60.
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[7]应龙彬,俞桑桑,刘催萍,等.高效液相色谱法对黑米中花色苷成分的测定[J].杭州师范大学学报(自然科学版),2012,11(1):28-32.
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[9]周澍堃,曹雁平,黄正华.黑米色素在超声场中稳定性研究[J].中国食品添加剂,2015(3):71-76.
[10]章银良,周文权,郑坚强,等.超声波辅助萃取黑米中的花色苷及其抗氧化性的研究[J].郑州轻工业学院学报(自然科学版),2013,28(1):16-20.
[11]郭梅,史云侠.醇溶法提取黑米色素的工艺研究[J].食品研究与开发,2015,36(8):58-60.
[12]吴素萍.黑米色素的提取及稳定性研究[J].中国调味品,2011,36(12):106-110.
[13]蒋新龙.黑米花色苷降解特性研究[J].中国粮油学报,2013,28(4):27-31.
[14]季云琪,徐从勇,张绍鹏.黑米色素的提取工艺优化及稳定性研究[J].粮食加工,2012,37(2):33-35.
[15]曾惠琴,张艳明,金辉.黑米色素稳定性研究[J].食品研究与开发,2014,35(19):17-20.
[16]米拉,许辉,李金梅,等.黑米紫色素的提取和稳定性研究[J].内蒙古农业大学学报,2011,32(2):263-265.
[17]张吉祥,赵文静,白晓杰.正交试验法优化黑米黑色素的超声辅助提取工艺[J].食品科学,2010,31(4):39-41.
[18]张志辉,于国萍.超声波辅助提取黑米中抗氧化物质[J].食品工业科技,2001(12):338-342.
[19]马萍,郭希娟,郭增旺.黑米黑色素微波辅助提取工艺优化[J].食品与机械,2014,30(5):229-231.
[20]王晖.微波辅助提取黑米黑色素影响因素研究[J].广东农业科学,2013(7):92-94.
[21]刘永吉,刘国凌,黄前娣,等.响应曲面法优化纤维素酶辅助提取黑米花色苷研究[J].食品研究与开发,2014,35(10):24-27.
[22]侯召华,翟虎渠,万建民.黑米花色苷的提取及纯化[J].食品科学.2010,31(10):53-59.
[23]韩豪,李新生,张志健,等.膜技术在黑米花青苷色素脱脂和浓缩中的应用[J].食品科学,2012,33(6):297-300.
[24]邓文辉,李新生,吴三桥,等.黑米色素纯化及运动饮料配方研究[J].食品科技,2013,38(6):109-113.
[2]姚树龙.黑米花色苷类成分对胆固醇吸收的影响及机制研究[D].华东理工大学.2014.
[3]孙妩娟,靳玲侠,赵蔡斌,等.高效液相色谱-串联质谱联用法对黑米色素的组成和结构分析[J].理化检验-化学分册.2012,48(9):1023-1026.
[4]Park Y S,Kim S J,Chang H I.Isolation of anthocyanin f r o m b l a c k r i c e(H e u g j i n j u b y e o)a n d s c r e e n i n g o f i t s antioxidant activities[J].Korean Journal of Microbiology and Biotechnology.2008,36(1):55-60.
[5]Mikihlemori,Eunmikoh,Alysone M.Influence of cooking on anthocyanins in black rice(Oryza sativa L.japonica var.SBR)[J].Journal of Agricultural and Food Chemistry.2009,57(5):1908-1914.
[6]张名位,郭宝江,张瑞芬,等.黑米抗氧化活性成分的分离纯化和结构鉴定[J].中国农业科学,2006,39(1):153-160.
[7]应龙彬,俞桑桑,刘催萍,等.高效液相色谱法对黑米中花色苷成分的测定[J].杭州师范大学学报(自然科学版),2012,11(1):28-32.
[8]Osawa Y.Anthocyanins as food colors[M].New York Academic Press.1982.85-85.
[9]周澍堃,曹雁平,黄正华.黑米色素在超声场中稳定性研究[J].中国食品添加剂,2015(3):71-76.
[10]章银良,周文权,郑坚强,等.超声波辅助萃取黑米中的花色苷及其抗氧化性的研究[J].郑州轻工业学院学报(自然科学版),2013,28(1):16-20.
[11]郭梅,史云侠.醇溶法提取黑米色素的工艺研究[J].食品研究与开发,2015,36(8):58-60.
[12]吴素萍.黑米色素的提取及稳定性研究[J].中国调味品,2011,36(12):106-110.
[13]蒋新龙.黑米花色苷降解特性研究[J].中国粮油学报,2013,28(4):27-31.
[14]季云琪,徐从勇,张绍鹏.黑米色素的提取工艺优化及稳定性研究[J].粮食加工,2012,37(2):33-35.
[15]曾惠琴,张艳明,金辉.黑米色素稳定性研究[J].食品研究与开发,2014,35(19):17-20.
[16]米拉,许辉,李金梅,等.黑米紫色素的提取和稳定性研究[J].内蒙古农业大学学报,2011,32(2):263-265.
[17]张吉祥,赵文静,白晓杰.正交试验法优化黑米黑色素的超声辅助提取工艺[J].食品科学,2010,31(4):39-41.
[18]张志辉,于国萍.超声波辅助提取黑米中抗氧化物质[J].食品工业科技,2001(12):338-342.
[19]马萍,郭希娟,郭增旺.黑米黑色素微波辅助提取工艺优化[J].食品与机械,2014,30(5):229-231.
[20]王晖.微波辅助提取黑米黑色素影响因素研究[J].广东农业科学,2013(7):92-94.
[21]刘永吉,刘国凌,黄前娣,等.响应曲面法优化纤维素酶辅助提取黑米花色苷研究[J].食品研究与开发,2014,35(10):24-27.
[22]侯召华,翟虎渠,万建民.黑米花色苷的提取及纯化[J].食品科学.2010,31(10):53-59.
[23]韩豪,李新生,张志健,等.膜技术在黑米花青苷色素脱脂和浓缩中的应用[J].食品科学,2012,33(6):297-300.
[24]邓文辉,李新生,吴三桥,等.黑米色素纯化及运动饮料配方研究[J].食品科技,2013,38(6):109-113.