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《野生樱桃李果皮色素提取及稳定性研究毕业论文》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、摘要樱桃李是我国新疆特有野生果品，依据成熟果实的颜色可分为紫、红、黄三大类型。樱桃李果皮中含有丰富的天然色素，本文着重研究紫色果果皮色素的提取纯化及稳定性。用回流法提取果皮色素，色素提取液稀释300倍后在紫外可见分光光度计上进行全波段扫描，并做空白试剂扫描，确定可见光区在536nm处为最大吸收峰。色素提取的最佳工艺参数为：50%的乙醇，料液比为1：10，在50℃的温度条件下提取0.5h。在此工艺参数下提取的樱桃李果皮色素提取液的呈色强度最强。纯化的最佳工艺参数为：30%的乙醇洗脱剂，稀释比为1:16，pH值为4，在40℃的温
2、度条件下树脂吸附1h。色素在酸性条件下呈紫红色，在碱性条件下呈紫蓝色。樱桃李果皮色素稳定性受pH值影响最为明显，次之依次为温度、光照，金属离子影响效果最不明显，相关色素产品应该避光低温保存。关键词：樱桃李果皮、色素、提取、纯化、稳定性AbstractCherryplumisendemicinxinjianginChina,accordingtothewildfruitthecolorofripefruitcanbedividedintopurpleandred,HuangSanDatype.Cherryplumfruitco
3、ntainsrichnaturalpigment,thispaperfocusedontheresearchofthepurplefruitpeelpigmentextractionandpurificationandstability.Usebackflowlawtoextractpeelpigment,pigmentextract300timesdilutedinuv-visspectrophotometerafterthewholebandscanning,andmakeblankreagentscanning,det
4、erminewhere536nmareainvisiblelightformaximumabsorptionpeaks.Thebesttechnicalparametersandpigmentextractionfor:50%ofethanol,thanformaterialliquidin50℃1:10;thetemperatureconditionextraction0.5h.Inthisprocessparametersofcherryplumfruitextractpigmentextractionliquidcol
5、orintensityisthestrongest.Purificationfor:thebesttechnicalparametersofethanolelutionagents30%,dilutionratiofor1:16,pHvaluein40℃for4,thetemperatureconditionswereresinabsorption.Pigmentispurpleinacidconditions,inalkalineconditionsispurpleandblue.Cherryplumskinpigment
6、stabilitypHvalueinfluencebythemostobvioussecondorder,temperature,light,metalioneffectisnotapparent,themostrelevantpigmentproductsshouldavoidlightkeptatlowtemperature.Keywords:Cherryplumfruit,pigment,extraction,purificationandstability目录摘要¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼
7、I英文摘要¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼II目录¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼III1前言.…¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼11.1文献综述¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼21.2选题依据¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼32实验部分¼¼¼¼¼¼¼¼¼¼¼¼¼¼………………………………...42.1 材料¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼42.2试剂¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼
8、¼¼¼42.3设备与仪器¼¼¼¼¼……¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼42.4实验方法¼¼¼¼¼¼¼¼¼¼…¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼42.4.1樱桃李果皮色素提取工艺的确定¼…¼¼¼¼..¼¼¼¼¼¼¼¼¼42.4.2果皮色素的纯化¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼¼….¼¼¼5
