本文選題：藍莓果渣 + 花青素��； 參考：《安徽科技學(xué)院》2017年碩士論文

【摘要】：藍莓營養(yǎng)成分豐富,具有多種保健功能,尤其花青素含量很高。藍莓果汁加工后的果渣中仍然含有豐富的花青素,將果渣丟棄是極大的資源浪費,并且污染環(huán)境。本文以藍莓果渣為原料,研究花青素的提取、純化工藝,探究了花青素的穩(wěn)定性和抗氧化活性,并研發(fā)了一種花青素咀嚼片,旨在對藍莓果渣進行綜合利用,提高藍莓果汁加工業(yè)的附加值。主要研究內(nèi)容及結(jié)果如下:(1)藍莓果渣花青素的超聲輔助提取工藝優(yōu)化應(yīng)用超聲波輔助酸化乙醇提取法,從藍莓果渣中提取花青素。以花青素提取率為指標(biāo),通過單因素試驗和響應(yīng)面試驗優(yōu)化了藍莓果渣花青素的最佳提取工藝條件。結(jié)果表明,最佳提取工藝為乙醇濃度65%,pH 3.0,料液比1:70,超聲功率為500 W,提取時間為20 min,提取溫度為50℃,在此條件下得到的花青素提取率為 83.638%。(2)大孔樹脂純化藍莓果渣花青素的研究比較了 AB-8型和D101型兩種大孔樹脂對花青素粗提液的純化效果,探究了AB-8型大孔樹脂對花青素粗提液的最佳吸附解吸條件。結(jié)果表明,AB-8型大孔樹脂純化效果更好,其對花青素粗提液的最佳吸附解吸條件為吸附溫度60℃,樣液濃度2 mg/mL,樣液pH3.0,吸附流速1 mL/min,解吸液濃度60%,解吸液pH3.0,解吸流速1mL/min。在此條件下得到的花青素色價為16.900,純度為64.275%。(3)藍莓果渣花青素的穩(wěn)定性及抗氧化活性研究研究pH、溫度、光照、抗壞血酸、蔗糖、葡萄糖、苯甲酸鈉、金屬離子對純化后花青素穩(wěn)定性的影響,探究純化后花青素的Fe3+還原能力、DPPH自由基清除能力、羥基自由基清除能力和脂質(zhì)過氧化抑制能力,通過與抗壞血酸對比,評價其抗氧化活性。結(jié)果表明,花青素在酸性、低溫、避光條件下較穩(wěn)定,光照、高溫使其降解;抗壞血酸對其穩(wěn)定性表現(xiàn)出兩重性,低濃度增強,高濃度降低;蔗糖、葡萄糖、苯甲酸鈉對其穩(wěn)定性影響不大;Na+、Zn2+、Ca2+、K+對其穩(wěn)定性影響較小,Cu2+、Fe2+對其穩(wěn)定性影響較大,而Fe3+影響最大。純化后的花青素與抗壞血酸相比,抗氧化活性較高,其抗氧化能力隨著自身濃度增大而增強。(4)藍莓花青素咀嚼片的研制以純化的花青素和山楂粉為主料,通過單因素試驗和正交試驗,優(yōu)化藍莓花青素咀嚼片的最佳配方,并對產(chǎn)品進行了質(zhì)量檢驗。結(jié)果表明,咀嚼片的最佳配方為花青素添加量50 mg/g、山楂粉添加量50%、甘露醇與乳糖復(fù)配比3:1、山梨糖醇添加量6%、CMS-Na添加量4%、乙醇濃度60%、硬脂酸鎂添加量1%。此工藝下得到的產(chǎn)品呈紫紅色,表面光滑,色澤均勻,酸甜適口。片重為0.7±0.038g,硬度7496.00 g,咀嚼性630.70mJ,內(nèi)聚性0.41,彈性21.07mm,每片中花青素含量 17.763 mg。
[Abstract]:Blueberries are rich in nutrients and have a variety of health functions, especially anthocyanins. The fruit residue of blueberry fruit juice is still rich in anthocyanins after processing. It is a great waste of resources and pollutes the environment to discard the fruit residue. In this paper, the extraction and purification of anthocyanin were studied, the stability and antioxidant activity of anthocyanin were studied, and a chewable tablet of anthocyanin was developed to make comprehensive use of blueberry residue. Increase the added value of blueberry juice processing industry. The main contents and results are as follows: (1) Ultrasound-assisted extraction of anthocyanins from blueberry fruit dregs was optimized by using ultrasonic assisted acidified ethanol extraction method to extract anthocyanins from blueberry fruit dregs. The optimum extraction conditions of anthocyanin from blueberry residue were optimized by single factor test and response surface test with anthocyanin extraction rate as the index. The results showed that the optimum extraction conditions were: alcohol concentration 65% pH 3.0, ratio of material to liquid 1: 70, ultrasonic power 500 W, extraction time 20 min, extraction temperature 50 鈩，

本文編號：1975497