The extraction and the stability of anthocyanin in litchi pericarp

Subtropical Plant Science ›› 1999, Vol. 28 ›› Issue (02): 20-23.

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The extraction and the stability of anthocyanin in litchi pericarp

YIN Jin-hua, GAO Fei-fei, HU Gui-bing, CHEN Da-cheng

Department of Horticulture, South China Agricultural University, Guangzhou, 510642, China

Received:1999-01-05 Online:1999-06-10 Published:1999-06-10

荔枝果皮花色苷提取及稳定性研究

尹金华,高飞飞,胡桂兵,陈大成

华南农业大学园艺系, 广东广州 510642

作者简介:尹金华(1972-),男,硕士研究生,果树生理学专业。

Abstract

Abstract: The extraction and the stability of anthocyanins in litchi pericarp were studied. HCL-ethanol was recommended as the best extracting agent for the anthocyanins. Light and temperature had little effect on the stability of anthocyanins. The amount of anthocyanins in litchi pericarp changed with the pH of the extract.

Key words: litchi pericarp, anthocyanin, extracting method, stability

摘要： 通过对荔枝果皮花色苷提取方法的比较,认为盐酸甲醇为最适提取剂,提取的色素液对光照和温度均较稳定,而pH值显著影响花色苷的稳定性。

关键词: 荔枝果皮, 花色苷, 提取剂, 稳定性

CLC Number:

S667.1

YIN Jin-hua, GAO Fei-fei, HU Gui-bing, CHEN Da-cheng. The extraction and the stability of anthocyanin in litchi pericarp[J]. Subtropical Plant Science, 1999, 28(02): 20-23.

尹金华,高飞飞,胡桂兵,陈大成. 荔枝果皮花色苷提取及稳定性研究[J]. 亚热带植物科学, 1999, 28(02): 20-23.

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The extraction and the stability of anthocyanin in litchi pericarp

荔枝果皮花色苷提取及稳定性研究

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