用户名: 密码: 验证码:
榛子壳棕色素提取、纯化及性质研究
详细信息    本馆镜像全文|  推荐本文 |  |   获取CNKI官网全文
摘要
榛子壳是榛子加工生产中的废弃物,被丢弃后既污染环境又是资源的巨大浪费。从榛子壳中可以提取出棕色素,该色素水溶性好,性质较稳定,可以作为天然色素应用于饮料、糕点、酱油等食品行业。本论文以榛子壳为原料,对榛子壳棕色素的提取条件、纯化条件、色素的稳定性和体外抗氧化性进行了研究,实验内容及结果如下:
     采用超声波辅助纤维素酶的方法提取榛子壳棕色素,研究了溶剂pH值、料液比、加酶量、酶解时间、超声时间以及超声功率等因素对提取效果的影响,通过正交实验确定色素最佳提取条件为:料液比1:25、超声时间25min、酶用量14.0mg/g、超声功率600W,此条件下的色素吸光值为1.032。
     对大孔树脂吸附分离榛子壳棕色素粗品条件进行研究。在树脂筛选中选取D4020作为纯化树脂,通过静态及动态实验,确定最佳纯化条件为:色素上样液浓度为2.0mg/mL、pH值6.0、吸附流速1.0mL/min、洗脱剂乙醇浓度为80%,洗脱剂洗脱流速0.5mL/min、洗脱剂用量150mL。纯化后的色素比纯化前的色素色价提高了1.39倍。对纯化后的榛子壳棕色素进行定性实验,证明榛子壳棕色素是黄酮类化合物。
     对纯化后的榛子壳棕色素进行稳定性的研究,实验结果表明:榛子壳棕色素对室外自然光较敏感,色素易分解;而对热稳定;在弱酸性、中性以及碱性条件下均能稳定存在;大部分金属离子对榛子壳棕色素影响不大,但是色素对Fe2+、Fe3+、Cu2+Zn2+、Al3+敏感,这些金属离子会导致色素出现沉淀,颜色也发生较大变化,其中Fe2+、Fe3+影响最大,使色素吸光值分别增加了1.004和1.096。
     榛子壳棕色素的体外抗氧化性实验表明:其对羟基自由基、超氧阴离子自由基有很好的清除效果,对脂质体过氧化也具有一定的抑制作用。其中,榛子壳棕色素清除羟自由基的能力优于抗坏血酸22.9%。表明榛子壳棕色素具有较好的抗氧性能力,可以作为天然抗氧化剂。
Hazelnut shell is production of waste when hazelnut is been processed, since it will be pollution of the environment and also an enormous waste to the resources. The brown pigment can be get from the shell of hazelnut, whose water-soluble well, and nature is stable, it can be used to drink, soy sauce, pastry food industry and so on as the natural pigment. In this paper, for the raw material of shell hazelnut, studied the extraction conditions of hazelnut shell brown pigment, purification, stability conditions of pigment and external oxidation, and the results of experimental contents are as follows:
     The technological conditions for ultrasonic-assisted-cellulose extraction of hazelnut shell brown pigment were studied, which included the solvent pH value, solid-liquid ratio, the enzyme concentration, hydrolysis time, ultrasound time and ultrasonic power, etc. By the single factors and orthogonal experimental, the optimum technological parameters of the extraction were as followed: solid-liquid ratio was 1:25, ultrasonic time was 25min, enzyme dosage was 14.0mg/g, ultrasonic power was 600W, on this condition, the pigment absorbance value was 1.032.
     The adsorption and desorption of the hazelnut shell brown pigment with macro porous resin were studied. The optimum purification conditions were as followed:consistence of adsorption liquid was 2.0mg/mL, pH value was 6.0, flowing rate ether on adsorption was 1.0mL/min, and elution of ethanol was 80%,150mLcolumn volume, flowing rate ether on desorption was 0.5mL/min. The color value of purified pigment was 1.39 times higher than that of the beginning. Purified Hazelnut shell pigment preliminary qualitative experiments showed that it was a kind of flavonoids.
     The relevant experimental results about the stability of the purified hazelnut shell brown pigment showed that:hazelnut shell brown pigment was sensitive to the out door natural light and easy to decompose; it was hest-stable; it can stable exist under the weakly acidic, neutral and alkaline conditions; most of metal ions on hazelnut shell brown pigment little effect, but Fe2+, Fe3+, Cu2+, Zn2+, Al3+were sensitive to the pigment, which will lead to pigment precipitation occurs, and color changed., the Fe2+, Fe3+ had great impact, which made the pigment absorbance increased by 1.004 and 1.096.
     Hazelnut shell brown pigment oxidation in vitro experiments showed that the pigment had scavenging effects on hydroxyl radical, superoxide anion radical and aliphatic radicals on lipid-per oxidation. Hazelnut shell brown pigment removal ability of hydroxyl radical was also much better thanVc 22.9%.The results suggested that Hazelnut shell brown pigment can be used as natural anti-oxidants.
引文
[1]侯智霞,原牡丹,刘雪梅,翟明普.我国榛子生产研究概况.经济林研究,2008,26(2):123-126
    [2]夏翔,吴德才主编.家庭食养食疗全书[M].辽宁:科学技术出版社,1999
    [3]彭宪祥,杨宾,马传和.对榛属植物资源开发前景的探讨.吉林林业科技,2001,30(4):40-42
    [4]翼爱青,吴国良,郝瑞玉,贾明光.我国榛子生产现状及发展对策.山西果树,2003,(1):31-32
    [5]邵则夏.国外榛子的育种与栽培综述.云南林业科技,1997,(3):66-70
    [6]庞发虎,王勇,杜俊杰.榛子的特性及在我国的发展前景.河北果树,2001,(2):1-2
    [7]王德全,夏德贤.榛子的食用和药用价值.内蒙古林业,1991,(9):20-21
    [8]金锋主编.中华食疗大观[M].北京:中国青年出版社,1999
    [9]金哲雄,张秀娟.榛子叶鞣质类化学成分研究.中草药,2001,32(3):193-194
    [10]胡博路,杭瑚.核桃壳抗氧化作用的研究.中国油脂,2002,27(2):22-23
    [11]余大坤,陈治明.不同浓度的花生壳提取物对食用油脂的抗氧化作用.贵州师范大学学报,2004,22(3):74-76
    [12]李好枝,吕永俊,梁卉等.松果有效成分的研究.中草药,1995,26(7):347-350
    [13]李维莉,马银海,刘增康,马庆梅.核桃壳棕色素的提取及性质研究.食品科学,2008,29(12):339-341
    [14]王光彦,彭焕芬.苦荞麦壳色素的提取及性质的研究.四川师范大学学报(自然科学版),2007,30(2):232-234
    [15]李颖.板栗壳棕色素的提取及其相关性质的研究.食品与机械,2009,25(4):86-88
    [16]吕凯,詹少华,林毅.棉籽壳棕色素的提取纯化及其稳定性研究的初报.中国农学通报,2006,22(9):81-84
    [17]徐清海,明霞,李秉超.榛子壳棕色素的提取及稳定性研究.沈阳农业大学学报,2009,40(1):58-61
    [18]王桃云,王飞,万承永.我国天然植物色素研究与开发探索.食品工业,2001,(3):32-33
    [19]李建英.红曲色素稳定性的研究.食品科学,1994,175(7):13-17
    [20]李传欣,张华,李景琳.食用天然色素的应用及发展趋势.辽宁农业科学,2001,(1):29-32
    [21]张华,李景琳.对食用天然色素研究与开发的思考.辽宁农业科学,1998,(6):27- 29
    [22]高荣海,张辉等.天然食用色素的研究进展.农产品加工学刊,2009,(6):64-66
    [23]杜志坚,于新.火龙果红色素稳定性研究.华南农业大学学报,2003,24(4):79-83
    [24]吕绍杰.食用化学品的发展前景.现代化工,2000,29(9):1-5
    [25]刘晓庚,黄敏,周家蓉.对我国林产天然食用色素研究与开发的思考.江西林业科技,2000,(4):40-43
    [26]蔺定运.食用色素的识别与应用[M].北京:中国食品出版社,1987:13-98
    [27]Stringheta,P.C.etal.Food Cemistry.1992,(44):37
    [28]鲁志环.食用天然色素简介.广州食品工业科技,1993,(3):18-23
    [29]谭建军.食用色素的性质及其应用.化学教育,1998,(2):1-4
    [30]王可.天然食用色素的现状与动向.中国调味品,1990,(11):1-5
    [31]龚盛昭.天然食用色素的化学结构和稳定性的关系.广州化工,2002,30(4):11-14
    [32]钟秋,谢建春,孙保国.天然食用色素的来源、制备及应用.食品研究与开发,2008,29(2):174-177
    [33]徐清海,明霞.天然色素的提取及其生理功能.应用化工,2005,34(5):269
    [34]黄佩丽.p-胡萝卜素.大学化学,2001,16(4):24-26
    [35]吴晶,黄源,吕圭源.天然色素的药理作用研究概况.时珍国医国药,2005,16(9):915-916
    [36]孙庆杰,丁霖宵.番茄红素的保健作用与开发.食品发酵与工业,1997,23(4):72-75
    [37]马庆一,卫军.天然色素作为防腐剂的筛选及应用研究(一).食品科学,2002,23(5):121-124
    [38]贺喜莹.桔黄色素的微波辅助工艺及其HPLC分析和稳定性的研究.西北农林科技大学硕士学位论文,2007
    [39]余焕玲,杨参,阚健全.食品中食用天然色素的作用.广州食品工业科技2001,17(3):63-65
    [40]Rayner, P.B.FSTA,1994,26 (4):250
    [41]陈斌,谷伏安,于华忠.天然食用色素的生产现状与研究进展.广州食品工业科技,14(3):35
    [42]马丽,方尚玲,胡爱红.天然食用色素研究现状与进展.山东食品科技,2002,(7):3-4
    [43]阎炳宗.食用着色剂发展趋势.食品科技,2004,(2):48
    [44]温广宇,朱文学.天然植物色素的提取与开发利用.河南科技大学学报,2003,23(2):68-73
    [45]郭清泉,陈焕钦.功能性食用天然色素.中国食品添加剂,2003(1):49-52
    [46]植中强,李红缨,杨海贵.天然食用色素提取工艺与稳定性研究的概括.广州化工,1999,27(4):19
    [47]符玉.蝙葛红色素的提取与越橘、蓝靛果红色素性质的比较研究.延边大学硕士论文,2004:3
    [48]姚成立,毕建设.天然色素的提取和研究进展.安徽化工,2007,33(3):2
    [49]吴宇宽.红枣红色素的提取纯化及其性质和应用研究.武汉工业学院硕士学位论文.2008:5
    [50]唐永良.微波萃取技术概论.贵州化工,2004,(4):8-9
    [51]舒娜,芮汉明.火龙果皮色素的提取和稳定性研究.粮油食品科技,2003,(11):10-12
    [52]林棋,魏林海,陈焦阳.微波萃取花生壳天然黄色素及其稳定性研究.化学研究,2002,13(3):38-40
    [53]李晓银,岳红,朱峰.天然色素提取和分析技术研究进展.林产化学与工业,2006,26(3):118-122
    [54]孙庆杰,顾琼芬.超临界流体萃取技术在天然色素中的应用.农牧产品开发,1997,(12):3-5
    [55]秦正龙,梁燕波,童景山.超临界CO2萃取天然食用色素的实验研究.徐州师范大学学报,1998,16(2):38-40
    [56]高彦祥,马清香.天然色素超临界CO2萃取技术研究进展.食品科学,2005,(26):149-154
    [57]孙庆杰,丁宵霖.超临界CO2萃取番茄红素的初步研究.食品与发酵工业,1997,24(1):3-6
    [58]Daooda HG.Illesb V, Gnayfeeda M H, etal.Extraction of pungent spice paprika by supercritical carbon dioxide and subcritical propane.Journal of Supercritical Fluids, 2002,23:143-152
    [59]Galan M J.Teven U N,Schwartz J. Parika oleoresin extraction with supercritical carbon dioxide.Journal of Agricultural and Food Chemistry,1997,47:3558-3564
    [60]解新生,王路,张新龙等.超声波技术在植物HT-CT色素提取中的应用.毛纺科技,2007,(10):5-8
    [61]顾文秀,谢为明,夏之水,朱传征.超声波提取乌饭树叶色素及其稳定性的研究.林产化学与工业,2005,25(4):74-77
    [62]刘晓轩,张小曼,马银海等.正交法超声波提取密蒙花黄色素.特产研究,2003,(2):5-8
    [63]任苏玲,王泽南,陈小举,易际苗.超声波提取荞麦壳色素工业的研究.食品研究与开发,2007,128(11):88-91
    [64]苗颖,吴淑娟.超声波法提取葡萄皮色素.食品研究与开发,2009,30(3):190-192
    [65]李大婧,宋江峰等.超声波辅助提取黑豆皮色素工艺优化.农业工程学报,2009,25(2):273-278
    [66]向道丽.酶法提取越桔果渣花色苷酶解条件的研究.中国林副特产,2005,(6):1-3
    [67]邱业先,王桃云.野菊花黄色素提取工艺研究.食品与发酵工业,2002,28(3):33-36
    [68]徐忠,薄凯.千日红花色苷酶法提取及纯化研究.食品与发酵工业,2006,32(8):139-141
    [69]王萍,苗雨.酶法提取黑加仑果渣花色苷的研究.林产化学与工业,2008,28(1):113-118
    [70]赵玉红,苗雨,张立钢.双酶法提取蓝靛果果渣花色苷降解条件的研究.中国食品学报,2008,8(4):75-79
    [71]王立,蒋甜燕,张晖,姚慧源.酶法提取乌饭树树叶黑色素及其稳定性研究.食品工业科技,2008,(10):224-258
    [72]Margalith P z.Appl Micrbiol Biotechnol,1999,51:431-438
    [73]贺菊萍,姜中阳,秦卫东.大孔吸附树脂纯化紫甘蓝色素的研究.徐州工程学院学报,2007,22(2):17-20
    [74]黎海彬,李小梅.大孔吸附树脂及其在天然产物研究中的应用.广东化工,2005,(3):22-25
    [75]欧阳杰,赵佳丽,陈旭华.天然食用色素的稳定化技术研究进展.食品科技,2006,(8):182-184
    [76]Mehmet Ozkan. Degradation of Anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acid. Food Chemistry,2002,78: 499-504
    [77]孙存曾,张建中,段绍瑾.自由基生物学导论[M].合肥:中国科学技术大学出版社,1999:4
    [78]赵保路.氧自由基和天然抗氧化剂[M].北京:科学出版社,1999:7
    [79]Yagui K,Nakano M.Active Oxygen Species[M].Tokyo: Yihayaku Publishing House: 1987
    [80]Beyer RE.The participation of coenzyme Q in free radical production and antioxidation.Free Radic Biol Med.,1990, (8):545-565
    [81]Sies H.Oxidative stress:introductory remarks [M].London:Academic Press,1985: 1-7
    [82]Afanas'ev I B.Superoxide Ion-Chenmistry and Biological Immplications[M].Florida: CRC Press,1989
    [83]Nakano M, Asada K, Oyanaki S. Reactive Oxygen Species.PND (Jpn.J.Protein Nucleic Acid and Enzyme),1988,33 (33):2653-3188
    [84]Sawyer D T.Oxygen Chemistry[M].NewYork:Oxford UniversityPress,1991
    [85]Nakano M, Yoshikawa T.Active Oxygen Species andLuminescence[M]. Tokyo: Nippon Yikagaku Kan Press:1990
    [86]Arruda S F, Souza E M T, Siqueira E M A.Carotenoids from malanga(Xanthosoma sagittifolium)leaves protect cells against oxidative stress In rats.International Journal for Vitamin and Nutrition Research,2005,75 (2):161-168
    [87]Hadley C W, Clinton S K, Schwartz S J.The consumption of processed tomato products enhances plasma lycopene concentrations in association with a reduced lipoprotein sensitivity to oxidative damage.Journal of Nutrition,2003,133 (3):727-732.
    [88]Noda Y, Kaneyuki T, Mori A, etal.Antioxidant activities of pomegranate fruit extract and its anthocyanidin:delphinidin, cyanidin, and pelargonidin.Journal of Agricultural and Food Chemistry,2002,50 (1):166-171.
    [89]Cetkovic G S, Djilas S M,, Canadanovic-Brunet J M, etal.Antioxidant properties of marigold extracts.Food Research International,2004,37 (7):643-650.
    [90]Suna Kim, Jaebok Park, In Kyeong Hwang.Changes in FA composition and antioxidative activity of pigment extracts from Korean red pepper powder (Capsicum annuum L.) due to processing conditions.Journal of the American Oil Chemists Society,2002,79 (12):1267-1270.
    [91]王振宇,杨谦.酶法制备花色苷的研究.中国甜菜糖业,2004,4:26-34
    [92]胡爱军,郑捷.食品工业中的超声波提取技术.食品与机械,2004(8):57-60
    [93]Burfoot D, Smith, R L, etal.Ultasound decontamination of minimally processed fruits and vegetables.International Journal of Food Science and Technology,2002,37:547-557
    [94]郭孝武.超声技术在中草药成分提取中的应用.中草药,1993.24(10):548-549
    [95]韩兆轩,王维民.大孔树脂纯化菠萝皮黄酮类化合物的研究.广东海洋大学学报,2009,29(3):90-94
    [96]何伟,李伟.大孔树脂在中药成分分离中的应用.南京中医药大学学报,2005,21(2):134
    [97]王锋,谭兴和,郭时印等.大孔树脂纯化黑花生衣色素的研究.湖南农业大学学报,2007,33(4):500-505
    [98]杨红.中药化学实用技术[M].北京:化学工业出版社,2004:33-35
    [99]苗雨.黑加仑果渣中花色苷的制备及其功能特性研究.东北林业大学硕士学位论 文.2008:26-27
    [100]古共伟,陈健,魏玺群.吸附分离技术在现代工业中的应用.合成化学,1997,(4):346-353
    [101]麻秀萍,蒋朝晖,杨玉琴等.大孔吸附树脂对银杏叶黄酮的吸附研究.中国中药杂志,1997,22(9):137-138
    [102]刘平.板栗壳棕色素提取、纯化及抗氧化性的研究.武汉工业学院硕士学位论文.2008:35
    [103]李莉蓉.3种黑色粮油作物种皮花色苷的抗氧化作用及其理化特性比较.西北农林科技大学硕士学位论文.2006:1-35
    [104]陈欣欣.黑莓渣的开发利和利用.江南大学硕士学位论文.2006:26-33
    [105]翟爱华,赵明生.麦胚黄酮在不同氧化体系中的抗氧化作用的研究.黑龙江八一农垦大学学报,2004,16(1):79-82
    [106]李贵荣.野菊花多糖的提取及其对活性氧自由基的清除作用.中国公共卫生,2002,18(3):269-270
    [107]许雅娟,赵艳景,胡虹.邻苯三酚自氧化法测定超氧化物歧化酶活性的研究.西南民族大学学报,2006,32(6):1208-1212
    [108]姜平平,吕晓玲等.紫心苷薯花色苷抗氧化活性体外研究.中国食品添加剂,2002,(6):7-11
    [109]Ock-Sook Yi.Antioxidant Activity of Grape Extracts in a Lecithin Liposome.AOAC, 1997,74 (10):1301-1306
    [110]周波,王晓红等.玉米紫色植株花色苷色素抗脂质过氧化的研究.沈阳医学院学报,2007
    [111]张长贵.蚕豆壳中原花色素提取、纯化及抗氧化性研究.西南大学硕士学位论文,2007:46

© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号

地址:北京市海淀区学院路29号 邮编:100083

电话:办公室:(+86 10)66554848;文献借阅、咨询服务、科技查新:66554700