Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (20): 180-187    DOI: 10.13995/j.cnki.11-1802/ts.026007
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
紫蓝草紫色素提取工艺优化及其对糯米染色的表观性能研究
弘子姗, 陆挎仙, 黄文豪, 龚加顺*
(云南农业大学 食品科学技术学院,云南 昆明,650201)
The optimization of extraction method of pigment from Peristrophe roxburghiana and its dyeing on glutinous rice
HONG Zishan, LU Kuaxian, HUANG Wenhao, GONG Jiashun*
(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)
下载:  HTML  PDF (10345KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该文以云南产的紫蓝草为原料,研究紫蓝草紫色素的提取工艺,并研究紫蓝草紫色素对糯米染色前后表观性能。在单因素试验基础上,以吸光度为响应值,采用响应面法对紫蓝草紫色素提取工艺进行优化;并将优化提取的色素对糯米进行染色,通过扫描电子显微镜(scanning electron microscope,SEM)对糯米染色前后的表观性能进行研究。结果表明,紫蓝草紫色素的最佳提取工艺为:提取时间20 min,提取温度45 ℃,提取料液比 1∶30(g∶mL),在此条件下进行6次重复试验,吸光度为1.412;SEM分析表明,紫蓝草紫色素颗粒呈碎片状;糯米淀粉粒与色素发生相互作用,经染色后,糯米淀粉粒表面由光滑状态变为皱缩、粗糙不均匀状态;紫蓝草紫色素与淀粉粒的吸附作用影响了淀粉的糊化。该研究为紫蓝草开发利用和功能性彩色米的产业化生产提供了一定的技术支持。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
弘子姗
陆挎仙
黄文豪
龚加顺
关键词:  紫蓝草紫色素  糯米  提取工艺  扫描电镜    
Abstract: The extraction technology of pigment from Peristrophe roxburghiana was explored in this study, and the apparent properties of dyeing glutinous rice was also been investigated. The absorbance was measured as the index, and a response surface methodology was carried out to optimize the extraction process based on a single factor experiment. Subsequently, the characteristics of dyed glutinous rice were studied. The results showed that the optimized conditions were as follows: The extraction time for 20 min at 45 ℃ with the solid to liquid ratio of 1∶30 (g∶mL). Furthermore, the scanning electron microscope results showed that the pigment presented a fragmental surface, the starch grains interacted with pigment, and the smooth surface turned into a wrinkled and rough state after dyeing. And the adsorption of purple pigment onto starch grains affected the gelatinization of starch grains. This study provides technical support for the development and utilization of the Peristrophe roxburghiana and the industrialization of functional color rice.
Key words:  pigment from Peristrophe roxburghiana    glutinous rice    extraction technology    scanning electron microscope
收稿日期:  2020-10-26      修回日期:  2021-03-01           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: “十三五”国家重点研发计划子课题(2018YFD0400103-5)
作者简介:  博士研究生(龚加顺教授为通讯作者,E-mail:gong199@163.com)
引用本文:    
弘子姗,陆挎仙,黄文豪,等. 紫蓝草紫色素提取工艺优化及其对糯米染色的表观性能研究[J]. 食品与发酵工业, 2021, 47(20): 180-187.
HONG Zishan,LU Kuaxian,HUANG Wenhao,et al. The optimization of extraction method of pigment from Peristrophe roxburghiana and its dyeing on glutinous rice[J]. Food and Fermentation Industries, 2021, 47(20): 180-187.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026007  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/180
[1] 曹庆玺, 邓洁媚, 姬生国, 等.红丝线药材的HPLC指纹图谱研究[J].中国药房, 2016, 27(36):5 130-5 132.
CAO Q X, DENG J M, JI S G, et al.Study on HPLC fingerprint of Lycianthes biflora[J].China Pharmacy, 2016, 27(36):5 130-5 132.
[2] 刘同方, 于华忠, 刘建兰, 等.红丝线化学成分及药理活性研究进展[J].广东农业科学, 2013, 40(19):116-119;124.
LIU T F, YU H Z, LIU J L, et al.Research progress on chemical components and pharmacological activities of Peristrophe roxburghiana (Schult.) Brem[J].Guangdong Agricultural Sciences, 2013, 40(19):116-119;124.
[3] 徐玉琳, 李英, 林秋晓, 等.红丝线草醇提取物的降压作用研究[J].今日药学, 2011, 21(2):77-78;87.
XU Y L, LI Y, LIN Q X, et al.Study on the antihypertensive effect of alcohol extract from Radix Aucklandiae[J].Pharmacy Today, 2011, 21(2):77-78;87.
[4] 韦正, 黄秀香, 赖红芳.红蓝草的化学成分、药理活性及开发应用[J].天然产物研究与开发, 2016, 28(12):2 035-2 043.
WEI Z, HUANG X X, LAI H F, et al.Review on chemical composition,pharmacological activity and application of Peristrophe baphica (Spreng) Bremek[J].Natural Product Research and Development, 2016, 28(12):2 035-2 043.
[5] 蒋小华, 谢运昌, 梁靖, 等.红丝线化学成分的研究[J].中成药, 2017, 39(11):2 319-2 321.
JIANG X H, XIE Y C, LIANG J, et al.Chemical constituents from Peristrophe baphica[J].Chinese Traditional Patent Medicine, 2017, 39(11):2 319-2 321.
[6] KHUE D B, SAO MAI D, TUAN P M, et al.Peristrophe roxburghiana—A review[J].Annals:Food Science and Technology, 2014, 15(1):1-9.
[7] 蒋小华, 谢运昌, 李娟, 等.鲜、干品红丝线叶挥发油化学成分的GC-MS分析[J].精细化工, 2012, 29(4):326-329;351.
JIANG X H, XIE Y C, LI J, et al.GC-MS Analysis of the essential oils from fresh and dry leaves of Peristrophe baphica[J].Fine Chemicals, 2012, 29(4):326-329;351.
[8] THUY T T, HUONG N T T, NHUNG L T H, et al.Isolation, characterisation and biological evaluation of a phenoxazine, a natural dyestuff isolated from leaves of Peristrophe bivalvis[J].Natural Product Research, 2013, 27(8):771-774.
[9] CHENG Z, LU J, LIU J.Effects of Peritrophe roxburghiana on blood pressure in renal hypertensive and hyperlipidemic rats[J].Journal of Chinese Medicinal Materials, 2004, 27(12):927-930.
[10] ALUKO E O, ADEJUMOBI O A, FASANMADEA A.Peristrophe roxburghiana leaf extracts exhibited anti-hypertensive and anti-lipidemic properties in L-NAME hypertensive rats[J].Life Sciences, 2019, 234:116753.
[11] YANG Z J, ZHANG Y H, YAO X Q, et al.Anti-inflammatory activity of chemical constituents isolated from Peristrophe roxburghiana[J].Latin American Journal of Pharmacy, 2012, 31(9):1 279-1 284.
[12] 何思陆, 郭小葆, 徐灵源, 等.红丝线多糖对鼠源肝星状HSCs-T6细胞增殖的抑制作用及其机制研究[J].中国药房, 2016, 27(4):485-488.
HE S L, GUO X B, XU L Y, et al.Study on inhibitory effect of Lycianthes biflora polysaccharide on the proliferation of hepatic stellate HSCs-T6 cells in rats and its mechanism[J] China Pharmacy, 2016, 27(4):485-488.
[13] 李志超, 黄俊敏, 李红莉.红丝线草对肝纤维化大鼠肝组织MMP-1及TIMP-1表达的影响[J].贵阳医学院学报, 2015, 40(1):52-55.
LI Z C, HUANG J M, LI H L, et al.Effect of Peristrophe japonica on the expression of MMP-1 and TIMP-1 in hepatic tissue of hepatic fibrosis rats[J] Journal of Guizhou Medical University, 2015, 40(1):52-55.
[14] YANG W, GU F, LU J, et al.Effect of the extract from Peristrophe roxburghiana on hemorheology in rats[J].Zhong Yao Cai, 2002, 25(10):727-728.
[15] 成黎. 天然食用色素的特性、应用、安全性评价及安全控制[J].食品科学, 2012, 33(23):399-404.
CHENG L.Characteristics, application, safety evaluation and safety control of natural food pigments[J].Food Science, 2012, 33(23):399-404.
[16] 黎海利, 刘锴栋, 袁长春, 等.红肉火龙果果皮色素提取工艺优化及其抗氧化活性[J].食品与发酵工业, 2014, 40(12):203-209.
LI H L, LIU K D, YUAN C C, et al.Extraction and antioxidant activity of pigment from red pitaya peel[J].Food and Fermentation Industries, 2014, 40(12):203-209.
[17] 刘长姣, 于徊萍, 孟宪梅.黑米色素成分和提取工艺研究进展[J].中国食品添加剂, 2015(11):141-145.
LIU C J, YU H P, MENG X M.Research on the components and extraction process of black rice pigment[J].China Food Additives, 2015(11):141-145.
[18] 隆金桥, 谢宇奇.紫蓝草紫色素的提取及稳定性研究[J].食品研究与开发, 2014, 35(10):70-72.
LONG J Q, XIE Y Q.Stability of purpurin of Peristrophe roxburghiana[J].Food Research and Development, 2014, 35(10):70-72.
[19] 隆金桥, 谢宇奇.紫蓝草紫色素微波水提工艺优化及耐氧化性分析[J].南方农业学报, 2013, 44(12):2 062-2 065.
LONG J Q, XIE Y Q.Microwave H2O extraction technology optimization and antioxidant analysis of purpurin from Peristrophe roxburghiana[J].Journal of Southern Agriculture, 2013, 44(12):2 062-2 065.
[20] 徐塬, 王立.乌饭树树叶色素对大米蛋白的染色机理[J].中国食品学报, 2016, 16(4):58-64.
XU Y, WANG L.The dyeing mechanism of Vaccinium bracteatum Thunb.Leaves′ pigment and rice protein[J].Journal of Chinese Institute of Food Science and Technology, 2016, 16(4):58-64.
[21] 徐塬, 王立, 钱海峰, 等.乌饭树树叶色素与大米蛋白相互作用的研究[J].现代食品科技, 2015, 31(12):121-127.
XU Y, WANG L, QIAN H F, et al.Interactions between Vaccinium bracteatum Thunb.Leaf pigment and rice protein[J].Modern Food Science and Technology, 2015, 31(12):121-127.
[22] 徐塬. 乌饭树树叶提取物与大米蛋白和淀粉相互作用的研究[D].无锡:江南大学, 2015.
XU Y.The interaction between Vaccinium bracteatum Thunb.Leaf extraction and rice protein/starch[D].Wuxi:Jiangnan University, 2015.
[23] 刘立增, 孟宪昉, 郭俊杰, 等.红曲红色素在淀粉颗粒表面吸附机制研究[J].食品研究与开发, 2015, 36(14):41-44.
LIU L Z, MENG X F, GUO J J, et al.Study on the adsorption mechanism of Red Monascus pigment on the surface of starch[J].Food Research and Development, 2015, 36(14):41-44.
[24] AMOAKO D B, AWIKA J M.Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose[J].Food Chemistry, 2019, 285:326-333.
[25] 曹昌伟, 杨越超, 张建跃, 等.响应面法优化密蒙花黄色素染制黄米饭工艺研究[J].食品研究与开发, 2017, 38(20):75-79.
CAO C W, YANG Y C, ZHANG J Y, et al.Study on optimization of colorful rice dyed with yellow pigment by response surface methodology[J].Food Research and Development, 2017, 38(20):75-79.
[26] BUIJS K, MAURICE M J.Some considerations on apparent deviations from lambert-beer′s law[J].Elsevier, 1969, 47(3):469-474.
[27] 蒲立柠, 陈光静, 阚建全.响应面试验优化青稞麸皮薏仁红曲霉发酵工艺[J].食品科学, 2017, 38(2):264-270.
PU L N, CHEN G J, KAN J Q.Optimization of fermentation process of a mixture of highland barley bran and Coix seed by Monascus using resonse surface methodology[J].Food Science, 2017, 38(2):264-270.
[28] 赵存朝, 王雪峰, 黄梦, 等.贯筋藤酶解山羊乳酪蛋白糖巨肽的工艺研究[J].中国乳品工业, 2017, 46(9):25-29.
ZHAO C C, WANG X F, HUANG M, et al.Study on enzymatic hydrolysis of goat milk preparation casein glycomacropeptide by protease in dregea sinensis (hemsl.) [J].China Dairy Industry, 2017, 46(9):25-29.
[29] SARRATE R, TICÓ J R, MIÑARRO M, et al.Modification of the morphology and particle size of pharmaceutical excipients by spray drying technique[J].Powder Technology, 2015, 270:244-255.
[30] 瞿波, 徐运启, 傅丽霞.品质不同的稻米胚乳细胞形态特征的扫描电镜观察[J].华中农业大学学报, 1991(4):404-408;433-434.
QU B, XU Y Q, FU L X.Morphological characteristics of rice endosperm cells with different qualities were observed by scanning electron microscope[J].Journal of Huazhong Agricultural University, 1991(4):404-408;433-434.
[31] 王立峰, 陈超, 杨精华, 等.大米小包装储藏过程中脂类及微观结构的变化[J].中国农业科学, 2015, 48(9):1 807-1 817.
WANG L F, CHEN C, YANG J H, et al.Lipid and microstructure changes of small packaged rice during storage[J].Scientia Agricultura Sinica, 2015, 48(9):1 807-1 817.
[32] RENZETTI S, ARENDT E K.Effect of protease treatment on the baking quality of brown rice bread:From textural and rheological properties to biochemistry and microstructure[J].Journal of Cereal Science, 2009, 50(1):22-28.
[33] 周显青, 张玉荣, 李里特.不同模拟储藏条件下粳米胚乳显微结构变化[J].农业工程学报, 2010, 26(5):329-334.
ZHOU X Q, ZHANG Y R, LI L T.Microscopic structure changes of Japonica milled rice endosperm under typical simulating storage conditions[J].Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(5):329-334.
[34] 朱晓倩, 范志红, 王淑颖, 等.家用压力锅烹调对米饭品质的影响[J].食品科学, 2013, 34(21):55-59.
ZHU X Q, FAN Z H, WANG S Y, et al.Effect of domestic cooking on quality of cooked rice[J].Food Science, 2013, 34(21):55-59.
[35] XIE F, HUANG Q, FANG F, et al.Effects of tea polyphenols and gluten addition on in vitro wheat starch digestion properties[J].International Journal of Biological Macromolecules, 2019,126:525-530.
[36] SUN L, MIAO M.Dietary polyphenols modulate starch digestion and glycaemic level:A review[J].Critical Reviews in Food Science & Nutrition, 2020,60(4):1-15.
[37] AMOAKO D B, AWIKA J M.Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose[J].Food Chemistry, 2019,285:326-333.
[38] GUO Z, ZHAO B, CHEN J, et al.Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure[J].Food Chemistry, 2019, 297:124992.
[1] 袁国亿, 王春晓, 何宇淋, 邱树毅. 酶标仪比色法检测浊米酒中高级醇含量[J]. 食品与发酵工业, 2021, 47(6): 221-227.
[2] 宫春宇, 徐硕, 徐先梅, 刘羽婷. 超滤分离制备玉米须粗多糖及其促益生菌增殖活性研究[J]. 食品与发酵工业, 2021, 47(17): 166-171.
[3] 曹莹莹, 包小康, 赵楠, 刘飞, 范文广, 赵萍. 复凝聚法制备芥末油微胶囊工艺优化及其理化特性分析[J]. 食品与发酵工业, 2021, 47(13): 154-160.
[4] 李扬, 杨宁线, 谢国芳, 王艳秋, 阳娇, 张明生. Plackett-Burman联用响应面法优化超声波-酸法提取狐臭柴果胶工艺[J]. 食品与发酵工业, 2021, 47(13): 210-218.
[5] 李信, 余永建, 陈雯, 张俊红, 陆平, 朱胜虎, 崔鹏景. 不同种类大米对酿造香醋品质的影响[J]. 食品与发酵工业, 2020, 46(8): 167-172.
[6] 孙克奎, 姜雪娟, 潘雅燕, 纵心想, 熊国远, 周希. 超微茶粉和糯米粉对猪肉肌原纤维蛋白乳化特性的影响[J]. 食品与发酵工业, 2020, 46(2): 188-193.
[7] 王杰, 王瑞芳, 王园, 任雪荣, 陈秋燕, 齐景伟, 王浩然, 杨帆, 赵旭阳, 郭文浩, 安晓萍. 响应面优化马齿苋黄酮水提工艺及其抗氧化活性评价[J]. 食品与发酵工业, 2020, 46(19): 197-204.
[8] 袁媛, 荣雅利, 杨丰, 陈露珠, 施文正, 汪之和. 甲壳素/壳聚糖的分离提取方法及在食品工业中的应用研究现状[J]. 食品与发酵工业, 2020, 46(18): 252-258.
[9] 于卓然, 陈程鹏, 张耀, 邱晓曼, 莫晶, 田冉, 洪厚胜. 基于两阶段L-谷氨酸添加的功能性红曲产酸式Monacolin K的发酵工艺优化[J]. 食品与发酵工业, 2020, 46(16): 127-134.
[10] 尹旭敏, 刘月如, 杨茂, 李晓英, 曾志红, 曾小峰, 商桑. 微细化薯渣粉对小麦面团特性的影响[J]. 食品与发酵工业, 2020, 46(13): 190-195.
[11] 张婷婷, 马博, 麦馨允, 盘翠君. 密蒙花黄色素提取动力学及其糯米饭染制工艺[J]. 食品与发酵工业, 2020, 46(12): 206-212.
[12] 游茂兰, 覃小丽, 段娇娇, 刘雄. 超声-微波协同提取青稞β-葡聚糖[J]. 食品与发酵工业, 2019, 45(8): 178-183.
[13] 詹永, 樊保敏, 廖霞, 杨勇. 凤尾茶精油提取工艺及凉茶饮料配方的优化[J]. 食品与发酵工业, 2019, 45(24): 196-201.
[14] 司风玲, 刘小裕, 邓俊林. 玉木耳根膳食纤维提取工艺优化及理化性质测定[J]. 食品与发酵工业, 2019, 45(20): 209-214.
[15] 王雅露, 朱丽娟, 刘肖, 周才琼. 发酵对糯米鲊海椒淀粉理化特性及营养特性的影响[J]. 食品与发酵工业, 2019, 45(2): 53-59.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn