草莓和蓝莓果实花青素提取及定量方法的比较

被引：64

作者：

刘仁道 ^{[1
]}

张猛 ^{[1
]}

李新贤 ^{[2
]}

机构：

[1] 西南科技大学生命科学与工程学院

[2] 日本青旗株式会社果品加工研究中心

来源：

园艺学报 | 2008年 / 05期

关键词：

草莓; 蓝莓; 花青素; 分析方法; 提取液;

D O I：

10.16420/j.issn.0513-353x.2008.05.013

中图分类号：

S668.4 [草莓]; S663.9 [其他];

学科分类号：

090201 ;

摘要：

本研究旨在比较果实花青素提取液的提取效果以及花青素分析方法的准确性。用丙酮—水—甲酸(A)、乙腈—乙酸(B)、乙醇—水—乙酸(C)、甲醇—水—乙酸(D)以及含有盐酸的甲醇(E)等5种提取液分别提取了草莓和蓝莓果实中的花青素,用比色法和液相色谱法分别测定了花青素的含量。试验结果表明:由于提取液中有机溶剂和酸种类的不同,提取效果差异甚大。提取草莓花青素时,以D的提取效果最好,其次是E、C和A,B的提取量最低,还不到D的1/3。提取蓝莓花青素得到的结果与草莓相似。用比色法分析,D、E、C提取液提取的草莓和蓝莓果实的花青素含量明显低于液相色谱分析的结果,但B提取液比液相色谱结果高2倍以上,A提取液提取蓝莓时比色法与液相色谱法的结果相近,而提取草莓时比色法比液相色谱结果高出约50%。建议花青素的定量方法应尽量使用液相色谱法,对同一种果实,尤其是以低沸点醇类作提取液时可以用比色法。

引用

页码：655 / 660

页数：6

共 11 条

[1]

Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Giusti MM,Rodriguez-Saona L E,Wrolstad R E. Journal of Agriculture and Food Chemistry . 1999

[2]

The use of acetone as extraction solvent for strawberry fruit anthocyanins. Garca-Viguera C,,Zafrilla P,Tomas-Barberan F A. PhytochemicalAnalysis . 1998

[3]

Pigments in the fruit of red-fleshed kiwifruit(Actinidia chinensisandActinidia delicio-sa). Montefiori M,McGhie TK,Costa G,Ferguson AR. Journal of Agriculture and Food Chemistry . 2005

[4]

Antioxidantcapacity as influenced by total phenolic and anthocyanin content,maturity,and variety ofVacciniumspecies. Prior R L,Cao G,Martin A,Sofic E,McEwen J,O Brien C,Lischner N,Ehlenfeldt M,Kalt W,Krewer G,Mainland C M. Journal of Agriculture and FoodChemistry . 1998

[5]

Identification of procyanidins and anthocyanins in blueberries and cran-berries(Vacciniumspp.)using high-performance liquid chromatography/mass spectrometry. Prior R L,Lazarus S A,Cao G,Muccitelli H,Hammerstone J F. Journal of Agriculture and Food Chemistry . 2001

[6]

Reliability of analytical methods for determining anthocyanins in blood orange juices. Rapisarda P,Fanella F,Maccarone E. Journal of Ag-riculture and Food Chemistry . 2000

[7]

Color and pigment analyses in fruit products. Wrolstad R E. . 1976

[8]

A simple and reliable method for determining anthocyanins in blood orange juices. Rapisarda P,Fallico B,Izzo R,MacCarone E. Agrochimica . 1994

[9]

Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the UnitedStates:Fruits and berries. Wu X L,Prior R. Journal of Agriculture and Food Chemistry . 2005

[10]

Effect of high-oxygen atmospheres on blueberry phenolics anthocyanins,and antioxidant ca-pacity. Zheng Y H,Wang C Y,Wang S Y,Zheng W. Journal of Agriculture and Food Chemistry . 2003

← 1 2 →