桑葚酒渣中花青素提取工艺研究.doc

四川理工学院学士学位论文 摘 要 = 2 \* ROMAN II = 1 \* ROMAN I 四川理工学院毕业论文 桑葚酒渣中花青素提取工艺研究 学 生： 学 号： 专 业： 班 级：08级3班 指导教师： 二O一二 年 五 月 摘 要 桑葚为桑科桑属植物桑的成熟聚花果，桑树在全国大部分地区均有栽培。桑葚花青素水溶性强，在碱溶液中呈蓝色，在酸溶液中呈深紫红色，且在酸性条件下可以稳定存在，具有补血、润脑、利肝、利尿、降血脂、润便及抗氧化等作用。桑葚中含有的花青素，是一种安全的天然色素，并且具有一定的营养和药理保健作用，而日益受到人们的青睐。本文论文以桑堪果渣为原料，对桑堪色素的提取工艺系统研究桑葚酒渣中花青素的提取工艺，为桑堪的多方位及进一步利用提供参号，同时也为桑堪天然色素的开发利用提供理论依据。现将主要研究成果报告如下:采用溶剂浸提法对桑葚花青素的提取工艺研究。最优工艺为：时间210min，温度80℃，物料比1:15。采用超声波辅助提取法对桑葚花青素的提取工艺研究。最优工艺为：时间270s，功率80%，物料比1:30。采用微波辅助提取法提取桑葚花青素的提取工艺研究。最优工艺为：时间120min，微波火力80，温度60 关键词：桑葚，花青素，溶剂浸提法，超声波辅助提取法，微波辅助提取法 ABSTRACT Mulberry is a the Sangke Sang the genus Sang mature collective fruit, mulberry trees are cultivated in most parts of the china. Mulberry soluble strong, blue in alkaline solution in the acid solution, dark purple, and can be stable under acidic conditions, with the blood, Yun brain, benefit the liver, diuretic, lowering blood pressure, Run it and anti-oxidation effect. Mulberry contain anthocyanins, natural pigments is a safe, and the role of nutritional and pharmacological care, and increasingly by people of all ages. This dissertation mianly studies the extraction technology，Physicochemical properties,stabilities,antioxidant activities and application of red pigment from mulberry pomace,purposing on providing stable foundation for the further research and application of mulberry red pigment. Now the main research report are as follows: solvent extraction of mulberry anthocyanins extraction process The optimal process: time 210min, temperature 80 ° C, the material ratio of 1:15. Ultrasonic assisted extraction of mulberry anthocyanins extraction process. The optimal process: time 270 s, microwave power 80, the material ratio of 1:30. Using microwave-assisted extraction method mulberry anthocyanin extraction process. The optimum process: when 120min, power 80%, temperature 60 ° C, the material ratio of 1:20. Keyword： Mulberry, anthocyanins, solvent extraction,