为探索茶叶中花青素综合提取方法及其提取液稳定性等问题，采用超声辅助、酸性乙醇提取法，综合提取分离茶叶中的花青素物质；通过单因素和正交分析法确定最佳的提取条件，以获得花青素粗提液。研究结果表明，乙醇浓度为80%、酸浓度为0.6%、料液比1/25、提取3次，可以获得含量较高的花青素，提取率为378.25 mg/100 g。pH稳定性的研究结果表明，酸性条件下花青素保留率较高；碱性条件下花青素保留率降低。该研究将为拓展花青素的生产来源、组成鉴定、开发特色茶叶保健产品等奠定前瞻性的研究基础。
Abstract
red and purple tea is a special tea resource and draws attention because of anthocyanin. As a natural pigment anthocyanin has many biological effects and can be used in food, medicine, health product and cosmetic field. The research used ultrasonic and acid ethanol to extract and separation anthocyanin in tea; we confirmed the best extraction conditions by single factor and orthogonal analyse and obtained anthocyanin crude extracts. The result showed that 80% ethanol concentration, 0.6% acid concentration, 1 to 25 mass to liquid and 3 extract time could obtain high content anthocyanin, and extraction ratio was 378.25mg/100g. pH stability showed that in acid condition anthocyanin had higher reservation while alkali condition anthocyanin reservation was relatively lower. This research will provide prospective research base for widening producing source, identification and developing special tea health products of anthocyanin.
关键词
茶叶； 花青素； 分离； 稳定性
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Key words
tea; anthocyanin; separation; stability
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