بررسی تاثیر مقدار بنتونیت و pH عصاره بر میزان رنگ و شفافیت عصاره گیاه استویا ربودیانا (Stevia rebaudiana Bertoni)

نویسندگان
روح الله احمدی 1
یوسف حمیداوغلی 2
بهمن شریفزاده 3
1 دانشجوی گروه علوم باغبانی، دانشکده کشاورزی، داشگاه گیلان، رشت
2 دانشیار، گروه علوم باغبانی، دانشکده کشاورزی، داشگاه گیلان، رشت
3 استادیار، گروه علوم ومهندسی، دانشکده فنی، دانشگاه گیلان، رودسر
10.52547/fsct.17.103.119
چکیده
به منظور بررسی اثر مقادیر مختلف بنتونیت و pH عصاره در هنگام تماس با بنتونیت بر میزان شفایت عصاره گیاه استویا Stevia) (rebaudiana Bertoni، پژوهشی روی دو عامل به صورت جداگانه در قالب طرح کاملا­ تصادفی در چهار تکرار اجرا گردید. عامل اول، شامل مقادیر بنتونیت در چهار سطح با غلظت­های، 0 (شاهد)، 10، 20 و 30 ­گرم در لیتر و عامل دوم، شامل pH های مختلف عصاره خام در پنج سطح با مقادیر 9/5 (شاهد)، 5/5، 5، 5/4 و 4 بودند. نتایج به­دست آمده از تجزیه واریانس داده­ها نشان داد که تیمار مقادیر مختلف بنتونیت اثر بسیار معنی­داری بر میزان فنول، کارتنوئید، کلروفیل a، کلروفیل b و کلروفیل ­کل و فلاونوئید عصاره­ها دارد. همچنین بهترین سطح از بنتونیت با کمترین مقدار و بیشترین رنگزدایی، مقدار 20 گرم در لیتر با مقادیر فنول 07/0 میلی­گرم در میلی­لیتر، کارتنوئید 36/0 میلی­گرم در لیتر، کلروفیل a 1 میلی­گرم در لیتر، کلروفیل b 03/2، کلروفیل­ کل 04/3 میلی­گرم در لیتر و در نهایت با مقدار فلاونوئید 69/2 میکرو­گرم در میلی­لیتر جهت انجام آزمایش بعدی انتخاب گردید. pH عصاره برای بهبود عملکرد بنتونیت، بیانگر اثر معنی­دار بر میزان فنول عصاره و اثر بسیار معنی­داری بر بقیه صفات ذکر شده بود. بهترین سطح از pH عصاره با بیشترین رنگ­زدایی و توجه به سلامت بشر، pH (5) با مقادیر فنول 15/0 میلی­گرم در میلی­لیتر، کارتنوئید 42/1 میلی­گرم در لیتر، کلروفیل a 77/0 میلی­گرم در لیتر، کلروفیل b 84/0 میلی­گرم در لیتر، کلروفیل ­کل 61/1 میلی­گرم در لیتر و در نهایت فلاونوئید با مقدار 17/2 میکرو­گرم در میلی­لیتر انتخاب گردید. بنابراین نتایج به دست آمده از این تحقیق نشان می­دهد که می­توان با در نظر گرفتن مقادیر مناسب ترکیبات رنگ­بری همچون بنتونیت (20 گرم در لیتر) در یک pH مناسب (5) عصاره خام، رنگ و شفافیت عصاره گیاه استویا را بهبود بخشید.

کلیدواژه‌ها
عصاره گیاه استویا ربودیانا
فنول
فلاونوئید
کلروفیل

موضوعات

عنوان مقاله English

Effect of amount of bentonite and pH level on color and clarification of Stevia (Stevia rebaudiana Bertoni) extracts.

نویسندگان English

Roohollah Ahmadi 1
Yousef Hamidoghli 2
Bahman Sharifzadeh 3
1 Student Department of Horticultural Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
2 Associate Professor, Department of Horticultural Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
3 Assistant Professor, Department of Engineering Science, Faculty of Engineering, University of Guilan, Rudsar, Iran
چکیده English

In order to investigate the effect of different levels of bentonite and pH of the extract on exposure to bentonite on the healing rate of stevia extract (Stevia rebaudiana Bertoni), a study was conducted on two factors in a completely randomized design with four replications. The first factor contains bentonite in four levels with concentrations of 0 (control), 10, 20 and 30 g / l and the second factor contains different pH of crude extract in five levels with 5.9 (control), they were 5.5, 5, 4.5 and 4, respectively. The results of analysis of variance showed that treatment with different amounts of bentonite had a significant effect on phenol, carotenoid, chlorophyll a, chlorophyll b and chlorophyll and flavonoid extracts. Also the best level of bentonite with the least amount and maximum clarification was 20 g / l with 0.07 mg / ml phenol, 0.36 mg / l carotenoid, chlorophyll a 1 mg / l, Chlorophyll b.03, Chlorophyll 3.03 mg / l and flavonoid content of 2.69 µg / ml were selected for subsequent experiment. The pH of the extract showed a significant effect on the phenol content of the extract and a significant effect on other traits. The best level of pH of the extract with the highest clarification and attention to human health, pH (5) with 0.15 mg/ml phenol, 1.42 mg / l carotenoid, 0.77 mg chlorophyll a Chlorophyll b 0.84 mg/l, chlorophyll b 1.61 mg / l and flavonoid with 2.17 µg / ml were selected. Therefore, the results of this study show that by considering appropriate amounts of dye compounds such as bentonite (20 g / l) at a suitable pH (5), the crude extract, color and transparency of stevia extract can be improved.

کلیدواژه‌ها English

stevia rebaudiana extract
phenol
flavonoid
Chlorophyll
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