不同处理方法对红花黄色素中异戊酸含量的影响

目的探究不同提取方法、储存条件对红花黄色素中异戊酸含量的影响。方法运用不同的提取方法提取红花的红花黄色素,对提取物采用不同的保存方法,分析比较红花黄色素和异戊酸的变化。结果水提、碱提和温浸法提取得到红花黄色素的含量相当,异戊酸的含量不同,温浸法的含量最低,其次碱提和水提,碱提和水提含量相当。温浸法提取物经高压蒸汽灭菌、37℃烘箱和4℃存放15 d后,高压蒸汽灭菌的红花黄色素略有降低,高压蒸汽灭菌、37℃和4℃存放的异戊酸浓度显著降低,3种方法的异戊酸的水平相当,但37℃保存的气味评分最高,高压蒸汽灭菌最低。结论异戊酸是红花的成分,放置可降低;高压蒸汽灭菌有利于红花黄色素提取物除臭;气味评分与异戊酸含量不成正比,提取物的气味可能与微生物发酵有关。

Impacts of Different Processing Methods on Isovaleric Acid Content in Carthamin Yellow

Objective To explore the impacts of different extraction methods and storage conditions on isovaleric acid content in carthamin yellow.Methods The different extraction methods were used to extract carthamin yellow from safflower.The different storage methods were applied for the extract.The changes of carthamin yellow and isovaleric acid contents were analyzed and compared.Results With different extraction methods such as water extraction,alkali extraction and digeratur extraction,the contents of carthamin yellow were similar,but those of isovaleric acid were different.That with digeratur extraction was the lowest,and it was lower with alkali extraction and water extraction.The contents of it were similar in alkali extraction and water extraction.In digeratur extraction,after autoclaving,37 ℃ in oven and 4 ℃ in storage for 15 days,the content of carthamin yellow was reduced slightly.The percentage of isovaleric acid under the same condition was reduced significantly and the level of it was similar under these three conditions,but the odor score at 37 ℃ storage was the highest and that in autoclaving was the lowest.Conclusion Isovaleric acid is the component of safflower and the content of it is reduced under storage.Autoclaving promotes deodorization of carthamin yellow extraction.The odor score is not indicated direct ratio to isovaleric acid content.The odor of extraction is probably related to microbial fermentation.