甘蔗皮花色苷的提取及辅色剂对花色苷的辅色作用研究

Extraction of Anthocyanins from Sugarcane Rind and Co-pigmentation Effect of Co-pigments on Anthocyanins

摘要:

采用溶剂提取法提取甘蔗皮中的花色苷，通过单因素实验方法和正交实验方法确定了花色苷的最佳提取工艺条件；选取三种辅色剂（阿魏酸、香草酸和4-香豆酸）与甘蔗皮花色苷进行辅色反应，研究不同温度和pH值条件下辅色剂的辅色效应。结果表明，最佳提取工艺条件为：提取剂组成（V甲醇:V丙酮 :V水=2:2:1，pH=1.0），料液比1:10（g/mL），提取时间120 min，提取温度20 ℃。在此条件下，花色苷总含量为125.01±1.77 mg/100 g DW(甘蔗皮干重)。在模拟酒体系中，辅色剂对甘蔗皮花色苷的辅色效果随辅色剂质量浓度的增加而增强；降低pH可增强辅色效应，当达到最适辅色pH时辅色反应达到平衡；达到最适辅色温度后辅色效应随温度升高而减弱；三种辅色剂的辅色效应从强到弱依次为：4-香豆酸>阿魏酸>香草酸。

Abstract:

Anthocyanins were extracted from sugarcane rind with mixed organic reagents as extraction solvents. The optimum extraction conditions were determined by single-factor and orthogonal experiments. The co-pigmentations of anthocyanin extracts were conducted with three co-pigments (ferulic acid, vanillic acid, and p-coumaric acid), and the effect of reaction temperature and pH on the co-pigmentation using co-pigments was determined. The optimum extraction conditions were as follows: extraction solvent composition: Vmethanol:Vacetone:V water = 2:2:1 (pH = 1.0); material to liquid ratio: 1:10 (g/mL); extraction time: 120 min; extraction temperature: 20°C. Under this condition, the total anthocyanin content reached 125.01 ± 1.77 mg/100 g dry rind (dry weight). In the wine model system, an increase in the co-pigmentation effect was observed with increasing mass concentration of co-pigments. A decrease in pH value could promote the co-pigmentation effect of co-pigments on anthocyanins, and co-pigmentation reached an equilibrium when the optimal pH value for co-pigmentation was reached. After the optimal temperature for co-pigmentation was reached, a decrease in co-pigmentation was observed with increasing temperature. The co-pigmentation effects of three co-pigments were in a descending order: p-coumaric acid > ferulic acid > vanillic acid.