Page 147 - 《精细化工》2020年第2期

第 2 期 刘玲玲，等: 林生茜草果实花青素纯化及稳定性分析 ·349·

醇体积分数 70%，洗脱液用量 60 mL。在此工艺条 Journal of Food Properties, 2015, 18(5): 1046-1058.
[10] ZHANG W Y (张文颖), WU H (吴华), MO C L (莫晨玲). Research
件下，得到的林生茜草果实花青素色价 77.53±0.26，
progress on anthocyan of Lycium ruthenicum Murr[J]. Modern
质量分数 37.99%±0.33%，较纯化前均有明显提高。 Agricultural Science and Technology (现代农业科技), 2019, (24):
这与迪娜·吐尔洪等 [41] 采用 XDA-7A 大孔树脂纯化 212-214.
[11] XU Q (徐青), WANG D B (王代波), LIU G H (刘国华), et al.
黑果小檗总花色苷得到的质量分数相近（39.28%）， Influencing factors and improving methods of anthocyanin stability[J].
高于 BURAN 等 [42] 利用 Amberlite FPX66 树脂纯化 Food Research and Development (食品研究与开发), 2020, 41(7):
218-224.
蓝莓花青素所得质量分数（17.6%）。林生茜草果实 [12] CHEN X Q, LI Z H, WANG Z J, et al. Ultrasound-assisted extraction
花青素适于酸性低温避光环境下储存，金属离子 of total anthocyanins from Rubia sylvatica Nakai fruit and radical
scavenging activity of the extract[J]. Industrial Crops & Products,
3+
+
+
2+
K 、Na 对其稳定性没有影响，而 Al 、Mg 可提高 2020, 150: 112420.
2+
2+
其稳定性，在含有 Ca 、Fe 的溶液中易降解。因 [13] ZHAO B T (赵贝塔), ZHAO W (赵巍), LIU L W (刘邻渭), et al.
Purification of anthocyanins from pomegranate juice using microporous
此，林生茜草果实花青素在生产及贮藏过程中可适 resin[J]. Journal of Northwest A & F University (Natural Science
2+
2+
+
+
3+
量添加 K 、Na 、Al 、Mg ，但应避免与 Ca 、 Edition) (西北农林科技大学学报: 自然科学版), 2014, 42(10):
199-204.
2+
Fe 接触。蔗糖、葡萄糖、草酸、(dl)-酒石酸、柠檬 [14] LIU J L (刘剑利), LIU X (刘晓), CAO X Y (曹向宇), et al.
酸、L-苹果酸可提高花青素的热稳定性，而乳酸、 Purification and in vitro antioxidant activity of anthocyanins from
Padus racemosa[J]. Food Science (食品科学), 2015, 36(15): 5-10.
抗坏血酸、氧化剂和还原剂对花青素稳定性有不良 [15] JIN H M (金慧鸣), GUO H Y (郭红英), TAN X H (谭兴和), et al.
影响。山梨酸钾及苯甲酸钠对林生茜草果实花青素 Purification of total flavonoids from ampelopsis grossedentata by
combined use of microporous adsorption resin and polyamide[J].
稳定性无影响。 Food Science (食品科学), 2016, 37(12): 13-18.
相较于其他纯化方法，大孔树脂法多用于花青 [16] ZHANG Z P (张增沛), ZHAO L P (赵丽萍), NIE W J (聂文静),
et al. Study on purification of anthocyanins from black mulberry by
素的初步纯化，具有简单、高效、成本低、可再生
AB-8 macroporous resin[J]. The Food Industry (食品工业), 2012,
等优点。本文研究中纯化后的花青素距商业化所需 33(9): 43-45.
纯度虽尚有距离，但对茜草属植物果实花青素的开 [17] CASTAÑEDA-OVANDO A, PACHECO-HERNÁNDEZ M L,
PÁEZ-HERNÁNDEZ M E, et al. Chemical studies of anthocyanins:
发应用及其他植物源花青素的相关研究仍具有较好 A review[J]. Food Chemistry, 2008, 113(4): 859-871.
的参考价值，其精制工艺研究及具体花青素成分分 [18] YU Y G (余以刚), LIANG Z M (梁泽明), WAN Z C (万志超), et al.
Purification and thermal stability of anthocyanin from Hibiscus
析将是进一步需要开展的工作内容。 sabdariffa L[J]. Modern Food Science and Technology (现代食品科
技), 2018, 34(12): 58-66.
参考文献： [19] SUN Q Y (孙倩怡), CAI E B (蔡恩博), XIA Y T (夏玉婷), et al.
Purification of anthocyanins from blueberry using microporous
[1] Chinese Materia Medica Editorial Committee, National Administration resin[J]. Chinese Traditional and Herbal Drugs (中草药), 2017,
of Traditional Chinese Medicine (国家中医药管理局中华本草编委 48(22): 4668-4674.
会). Chinese materia medica[M]. Shanghai: Shanghai Scientific & [20] WEBER F, BOCH K, SCHIEBER A, et al. Influence of
Technical Publishers (上海科学技术出版社), 1999:470-472.
[2] LIU L (刘路), WANG J J (王佳佳), CUI X J (崔雪靖) et al. Advance copigmentation on the stability of spray dried anthocyanins from
blackberry[J]. LWT Food Science and Technology, 2017, 75: 72-77.
on chemical components of Rubia genus[J]. Chinese Journal of [21] CHEN S S (陈莎莎), SUO Y R (索有瑞), BAI B (白波), et al.
Experimental Traditional Medical Formulae (中国实验方剂学杂志), Evaluation of the stability of anthocyanins in Lycium ruthenicum
2015, 21(17): 225-229.
[3] HOU B L (侯柏玲), WANG S X (王素贤). Studies on the chemical Murr. from Qinghai Tibet Plateau[J]. Natural Product Research and
constituents of the root of Rubia sylvatica[J]. Chinese Traditional and Development (天然产物研究与开发), 2017, 29(2): 322-328.
Herbal Drugs (中草药), 2000, 7: 14-16. [22] YU W J (于文娟), WANG C Q (王常青), ZI Y (訾艳), et al. Stability
[4] LIU D C (刘德财), WANG X (王雪), LI J (李晶), et al. Study of of purple potato anthocyanin[J]. Farm Products Processing (农产品
anti-tumor activity in tumor-bearing mice on S-180 with Rubia 加工), 2015, 8: 58-61.
Sylvatica flavonoids[J]. Heilongjiang Medicine Journal (黑龙江医 [23] LALEH G H, FRYDOONFAR H, HEIDARY R, et al. The effect of
药), 2016, 29(3): 392-395. light, temperature, pH and species on stability of anthocyanin
[5] JING P, RUAN S Y, DONG Y, et al. Optimization of purification pigments in four Berberis species[J]. Pakistan Journal of Nutrition,
conditions of radish (Raphanus sativus L. ) anthocyanin-rich extracts 2006, 5(1): 90-92.
using chitosan[J]. LWT-Food Science and Technology, 2011, 44(10): [24] LIU Y, LIU Y X, TAO C, et al. Effect of temperature and pH on
2097-2103. stability of anthocyanin obtained from blueberry[J]. Journal of Food
[6] ZENG Q Q (曾茜茜), LEI L (雷琳), ZHAO G H (赵国华), et al. Measurement and Characterization, 2018, 12(3): 1744-1753.
Improving the stability of anthocyanins during processing and storage: [25] SIGURDSON G T, TANG P P, GIUSTI M M. Natural colorants:
A review[J]. Food Science (食品科学), 2018, 39(11): 269-275. Food colorants from natural sources[J]. Annual Reviews of Food
[7] LI J R (李俊儒), ZHANG C (张彩), WANG J X (王静霞), et al. Science and Technology, 2017, 8: 261-280.
Study on enrichment and purification of mulberry anthocyanins[J]. [26] YANG W Z (杨万政), CHEN H Y (陈慧英), LI D Y (李道远). The
Modern Food (现代食品), 2020, 2: 87-89. extraction of natural rose pigment and the study of its stability[J].
[8] CUI L X (崔丽霞), ZHANG Z J (张志军), LI X J (李晓君), et al. Journal of Minzu University of China (Natural Sciences Edition) (中
Research progress on extraction, separation and purification of 央民族大学学报: 自然科学版), 2003, 1: 64-68.
anthocyanins[J]. Food Research and Development (食品研究与开 [27] ZU Y (左玉), TIAN F (田芳). The direction of research and
发), 2017, 38(20): 195-199. development of the stability of anthocyanins[J]. Cereals & Oils (粮食
[9] YANG Y, YUAN X H, XU Y Q, et al. Purification of anthocyanins 与油脂), 2014, 27(7): 1-5.
from extracts of red raspberry using microporous resin[J]. International （下转第 357 页）