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紫甘薯色素的纯化及稳定性研究

时间:2017-12-04 20:23来源:毕业论文
论文以紫甘薯为原料,研究大孔树脂纯化紫甘薯色素的工艺及紫甘薯色素稳定性的研究。紫甘薯色素粗提物中含有大量的杂质, 比较了101、201、301、SA-1四种大孔树脂对紫甘薯色素的吸附
摘要本毕业论文以紫甘薯为原料,研究大孔树脂纯化紫甘薯色素的工艺及紫甘薯色素稳定性的研究。紫甘薯色素粗提物中含有大量的杂质, 比较了101、201、301、SA-1四种大孔树脂对紫甘薯色素的吸附特性,综合评定201树脂的效果最好。201大孔树脂纯化紫甘薯色素的静态工艺为:pH值为2.5的色素液,50℃吸附温度;pH值为2.5解吸,浓度70%乙醇进行解吸。201大孔树脂纯化紫甘薯色素的动态工艺为:上样浓度为13.117 mg/L,上样流速为1.0mL/min吸附;解吸流速为1.0mL/min。以此工艺纯化制备色素,产率为0.275%。饱和吸附容量为0.056g/g干树脂。不同pH值下紫甘薯色素稳定性不同,在较强的酸性条件下(pH≤3),颜色及特征吸收光谱变化不太明显,但在碱性条件下,色素稳定性较差。光照不影响紫甘薯色素的稳定性,高温对色素影响较大。Na2SO3和H2O2对色素具有破坏作用。抗坏血酸对纯化前的紫甘薯色素溶液略有破坏作用;抗坏血酸对纯化后的紫甘薯色素溶液有护色作用。Cu2+、K+、Zn2+、Mg2+对紫甘薯色素溶液稳定性影响较大,而Fe3+、Al3+、Ca2+对紫甘薯色素溶液略有保护作用。糖类能增加紫甘薯色素的稳定性,而且浓度越高就越有利于紫甘薯花色素的稳定。16134
关键词:紫甘薯色素、纯化、树脂、稳定性
 Purification and stability studies of the pigment of the purple sweet potato
Abstract
The present thesis was focused on the purifying purple sweet potato color by macroporous adsorption resin method, the stability of purple sweet potato color. Lots of impurities were existed in the crude purple sweet potato color. Absorption specialities of 101、201、301、SA-1 macropore resin to purple sweet potato color. The 201 resin was the best in integrated estimate. The technological static process to purify purple sweet potato color by 201 macropore resin method was: pH of purple sweet potato color is 2.5, 50℃ was adsorptive temperature;pH of eluting solvent was 2.5,70% alcohol as the elution concentration. The technological dynamic process to purify purple sweet potato color by 201 macropore resin method was:13.117 mg/L was the adsorptive concentration .1.0mL/min was the sample velocity; the eluting velocity was 1.0mL/min.The rate of production of purple sweet potato color is 0.275% . According to this technique. The saturation adsorption capacity of purple sweet potato color is 0.056g/g dry resin. At the different pH value, purple sweet potato color stabilities are different, at a strong acidity condition(pH≤3), the change of colour and absorb spectrum are unconspicuous, however, at the alkalescence condition, the purple sweet potato color showed a instability characteristic. The result indicated, light do not influenced the stability and high temperature influenced more of purple sweet potato color. Na2SO3 and H2O2 break down purple sweet potato color it. Ascorbic acid slightly destructive effects of purple sweet potato pigment solution before purification; ascorbic acid protect the color of the pigment solution of the purified purple sweet potato. Cu2+、K+、Zn2+、Mg2+ influenced the stability more of purple sweet potato color, Fe3+、Al3+、Ca2+ protective effect of purple sweet potato color. Carbohydrate could increase the stability of purple sweet potato color, and the higher the concentration of carbohydrate was, the more stable purple sweet potato color was. 源自六-维+论\文"网*加7位QQ3249.114 www.lwfree.cn
Key Words: purple sweet potato color, purification, resin, stability
目录
1 绪论    1
1.1 紫甘薯色素    1
1.2 紫甘薯色素的生物学活性    1
1.2.1 紫甘薯色素的消除自由基功能    1
1.2.2 紫甘薯色素的抗氧化功能    1
1.2.3 紫甘薯色素的抗突变功能    1
1.2.4 紫甘薯色素的抗肿瘤功能    1 紫甘薯色素的纯化及稳定性研究:http://www.lwfree.cn/shengwu/20171204/17332.html
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