文档介绍：304 2006, Vol. 27, No. 12 食品科学※工艺技术
黑米黑色素的提取与精制
曾盔 1,黄斌 2,王洁 1,秦丹 2,彭忠魁 3,刘仲华 4
(,湖南长沙 410128;
,湖南长沙 410128;,湖南长沙 410128;
,湖南长沙 410128)
摘要:本文以黑米为原料,研究了提取剂的种类、浓度、温度、pH 与提取时间等因素对提取率的影响。结
果表明以 70% 的乙醇溶液(pH2),在 70℃每次提取 90min 提取率最高。对粗品用再沉淀方法进行了精制。由紫外
光谱和红外光谱推测黑米黑色素可能属于吲哚型和邻苯二酚型混合黑色素。
关键词:黑米;黑色素;提取;再沉淀
Extraction and Refinement of Melanin from Black Kerneled Rice
ZENG Kui1,HUANG Bin2,WANG Jie1,QIN Dan2,PENG Zhong-kui3,LIU Zhong-hua4
( of Sciences, Hunan Agricultural University, Changsha 410128, China;
of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
College, Hunan Agricultural University, Changsha 410128, China; Provincial
Research Center of Natural Products, Hunan Agricultural University, Changsha 410128, China)
Abstract: In this work the black kerneled rice was used as raw maternal to extract melanin. The influence of the extraction agent
kind, extraction agent concentration, temperature, pH and extraction time on the melanin extraction efficiency were investigated.
The results showed that the optimum conditions in extraction were that the melanin was extracted with 70% alcohol (pH2)
at 70℃ for 90min each step. The raw product was refined in re-settlement. The yield rate of the refined product %. The