Study on the optimization of ultrasonic assisted extraction and stability of pigments obtained from leaves of Ginkgo biloba L.

Authors

LI Ling, Department of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; Hunan Provincial Engineering Research Center for Ginkgo biloba, Yongzhou, Hunan, 425199, China; College of Life Science, Yanan University, Yanan, Shaanxi 716000, China
YAN Xuyu, Department of Chemistry and Biological Engineering, Hunan University of Science and Engineering, Yongzhou, Hunan 425199, China; College of Life Science, Yanan University, Yanan, Shaanxi 716000, China

Abstract

The pigments were obtained from leaves of Ginkgo biloba L. using ultrasound-assisted ethanol extraction method. The main influence factors of pigments extraction were selected from the results of single factor test and optimized by orthogonal experimental design, and its stability to pH, temperature, metal ions and light was studied. The optimum extraction technology was using the ethanol concentration of 95%, with the pH value 6.0, extracted at 60 ℃ for 2 h. Under this condition, the absorbance of pigments was 0.831. The stability results indicated that the pigments was stable in acidic and alkine media, and was stable to Na⁺ and Ca²⁺, but unstable to Fe³⁺, Cu²⁺ and Mg²⁺ relatively. It would accelerate the pigments decomposition when the temperature was higher than 70 ℃, and it had instability to the sunlight and indoor light, so it should be stored away from light.

Publication Date

11-28-2017

First Page

179

Last Page

183

DOI

10.13652/j.issn.1003-5788.2017.11.037

Recommended Citation

Ling, LI and Xuyu, YAN (2017) "Study on the optimization of ultrasonic assisted extraction and stability of pigments obtained from leaves of Ginkgo biloba L.," Food and Machinery: Vol. 33: Iss. 11, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.11.037
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/37

References

[1] STROMGAARD K, NAKANISHIK. Chemistry and biology of terpene trilactones from Ginkgo biloba[J]. Angewandte Chemie International Edition, 2004, 43(13): 1 640-1 658.
[2] LIN Xiao-han, ZHANG Jin, LI Ying, et al. Functional genomics of a living fossil tree, Ginkgo, based on next-generation sequencing technology[J]. Physiologia Plantarum, 2011, 143(3): 207-218.
[3] 池静端, 徐礼, 马辰. 银杏叶的化学成分研究[J]. 中国中药杂志, 1997, 22(2): 105-107.
[4] 杨静峰, 张旭, 梁忠岩. 银杏叶水溶性多糖的分离、纯化、初步鉴定及活性研究[J]. 特产研究, 2006, 28(4): 51-53.
[5] BEEK T A V, SCHEEREN H A, MELGERW C, et al. Determination of ginkgolides and bilobalide in Ginkgo biloba leaves and phytopharmaceuticals[J]. Journal of Chromatography A, 1991, 543: 375-387.
[6] 刘咏, 陈莉. 银杏叶中绿色素的组成及稳定性研究[J]. 食品科技, 2007, 33(6): 174-176.
[7] 文赤夫, 向小奇, 刘旋, 等. 银杏叶黄色素提取及稳定性研究[J]. 食品科学, 2010, 31(8): 43-45.
[8] 赵磊, 张玲珑, 裴付宇, 等. 银杏叶黄色素对大麻/桑皮/羊毛混纺纱的染色性能[J]. 毛纺科技, 2015, 43(3): 33-36.
[9] 许海棠, 廖艳娟, 欧小辉, 等. 密蒙花黄色素的提取及其稳定性研究[J]. 食品与发酵工业, 2015, 41(6): 218-222.
[10] 崔荣健， 岳鹍. 辣椒红素超声波辅助提取工艺的研究与优化[J]. 食品研究与开发, 2010, 31(12): 48-50.
[11] 王芳, 张庆庆, 乔璐, 等. 响应面法优化乌饭叶色素提取工艺[J]. 山西农业科学, 2014, 42(8): 917-920.
[12] 黄昕蕾, 李晓东, 孙国峰, 等. 萱草花色素的超声波辅助提取及其稳定性研究[J]. 山西农业科学, 2013, 41(5): 440-445.
[13] 罗璇, 何景. 超声辅助提取花生红衣色素工艺的优化[J]. 食品与机械， 2016, 32(9): 172-176.
[14] 张瑞, 邢军, 毛居代·亚尔买买提, 等. 红苋菜天然红色素的提取及其稳定性[J]. 食品与发酵工业, 2013, 39(1): 208-214.
[15] 杨萍, 牛春艳. 响应面法优化紫色甘薯茎、叶色素提取工艺[J]. 食品科学, 2010, 31(12): 148-152.
[16] 杨钰钦, 吴赞敏, 任崇玲, 等. 辣椒红色素的提取、乳化及对牛奶蛋白复合纤维的染色[J]. 毛纺科技, 2010, 38(6): 24-29.
[17] 张娜, 魏龙, 蒋彩飞, 等. 莴笋叶色素稳定性研究[J]. 中国食品添加剂, 2016(12): 94-98.
[18] PATRAS A, BRUNTON N P, O'DONNELL C, et al. Effect of thermal processing on anthocyanin stability in foods, mechanisms and kinetics of degradation[J]. Trends in Food Science ＆ Technology, 2010, 21(1): 3-11.
[19] 崔福顺, 金清, 李铉军, 等. 兴安杜鹃花色素提取及理化性质研究[J]. 食品与机械, 2011, 27(4): 61-64.
[20] 王芳, 张庆庆, 赵森妙, 等. 乌饭叶色素的稳定性研究[J]. 湖南农业科学, 2014(15): 56-59.
[21] 杨萍. 紫色甘薯茎叶色素理化性质研究[J]. 东北农业大学学报, 2010, 41(7): 113-117.
[22] 章斌, 侯小桢, 郭丽莎. 山竹壳色素稳定性研究[J]. 食品与机械, 2011, 27(3): 35-37.