[目的]为乌骨鸡黑色素的提取提供科学依据.[方法]用改良酸提法对乌骨鸡鸡皮和鸡肉中黑色素的提取方法进行优化,探索制定出详细、可靠的提取方法.[结果]新鲜肌肉、鸡皮均用剁碎的方法,剁得的鸡肉和鸡皮比较细(不能用绞肉机绞);浸泡时间缩短:用浓度6 mol/L盐酸按40 ml/g比例浸泡,时间8.0 h(原12.0 h);回流时间增加:水浴100 ℃回流1.5 h(原1.0 h);在加热回流后进行快速冷冻,用小匙除去其油块,缩短时间,效果较好.利用该方法提取乌骨鸡黑色素平均提取百分含量为0.347%.[结论]建立了乌骨鸡黑色素改良的提取方法.该方法具有可靠、简单、易操作、重复性好、收得率高的优点.%[Objective] The scientific basis of melanin extraction was provided. [Method] The extraction method of the melanin from Wugu chicken skin and meat was optimized through the improved acid formulation method and the reliable extraction method was explored in detail. [ Results] The fresh muscle and skin were chopped into grinder, which was soaked with 40 ml/g of 6 mol/L hydrochloric acid for 8.0 hours(original 12.0 h), then in water at 100℃ for 1.5 hours (original 1.0 h) and finally, was rapidly frozen. The oil block could be removed. The content of melanin extracted from Wugu chicken with the method was averagely 0.347%. [ Conclusion ] The improved extraction method of melanoma from Wugu chicken was established and the method was reliable, simple, easy -to -use, reproducible and high yield.
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