林生茜草果实花青素纯化及稳定性分析

Purification and stability analysis of anthocyanin from Rubia sylvatica Nakai fruit

摘要:

以林生茜草果实为原料，比较了6种大孔树脂对其花青素的吸附及解吸性能，确定林生茜草果实花青素的纯化工艺条件，并对纯化后的花青素进行了稳定性研究。结果表明，LX-8树脂为最佳纯化树脂，吸附平衡时间3 h，最佳工艺条件：吸附及解吸液pH 2.0，解吸剂乙醇体积百分数70%，吸附与解吸流速均为0.5 mL/min，解吸剂用量60 mL。纯化后色价77.53，纯度（质量分数）37.99%。稳定性研究结果表明，林生茜草果实花青素在酸性、低温、避光环境中较为稳定；Na+ 、K+ 、Al3+ 、Mg2+ 的加入对其稳定性无不良影响，Ca2+ 、Fe2+ 则对其稳定性具有破坏作用；氧化还原剂对花青素具有破坏作用；而防腐剂对其稳定性没有影响；加热条件下，糖与酸味剂的加入均对花青素稳定性产生影响。

Abstract:

Adsorption and desorption of anthocyanin from Rubia sylvatica Nakai fruit by six macroporous resins, the optimal extraction conditions of anthocyanin, and the stability of purified extract were studied. The purification results showed that, LX-8 resin was the best resin, the adsorption equilibrium time was 3 h. The optimal extraction conditions were as follows: Sample loading solution and desorption solution pH value 2.0, desorption ethanol volume fraction 70%, adsorption velocity and desorption velocity 0.5 mL/min, dosage of desorption agent 60 mL. After purification, the color value and the purity of the anthocyanin extract were 77.53 and 37.99 %, respectively. The stability study results showed that，anthocyanin from R.sylvatica fruit were stable in acidic, low temperature and dark environment, the addition of Al3+ , Mg2+ , Na+ and K+ had no adverse effect on its stability, Ca2+ , Fe2+ and reductant-oxidant have destructive effect on the anthocyanin, preservative had no effect on its stability. The stability of anthocyanin was affected by the addition of sugar and acid agents under heating conditions.