荸荠皮中色素的提取工艺优化
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摘要
以干荸荠皮粉为原料,利用木瓜蛋白酶提取荸荠皮色素,采用吸光光度值反映荸荠皮色素提取效果,并利用单因素试验和正交试验优化提取工艺条件。结果表明最佳提取工艺条件为:乙醇浓度90%,酶用量0.7%,液料比35∶1(mL/g),提取温度60℃,提取时间5 h。在最佳条件下,提取液经过在50 mL容量瓶中定容和再次稀释5倍的处理后的吸光度值可达0.896,远高于相同条件下不使用酶时的测得值0.769。
With dried Eleocharis tuberosa peel as raw materials,pigment was extracted from Eleocharis tuberosa peel by papain,the extraction effect was reflected with absorbency,and the extraction technological conditions were optimized with single-factors experiments and orthogonal tests. The result showed that the optimal extraction conditions were ethanol concentration of 90 %,enzymatic dosage of 0.7 %,liquid-solid ratio of 35∶1(mL/g),extraction temperature of 60 ℃,and extraction time of 5 h. Under the optimal conditions,the absorbency of the extract,which was constant-volumed in 50 mL volumetric flask and then was diluted five times,could reach 0.896,which was largely higher than the absorbency of 0.769 without enzyme at the same conditions.
With dried Eleocharis tuberosa peel as raw materials,pigment was extracted from Eleocharis tuberosa peel by papain,the extraction effect was reflected with absorbency,and the extraction technological conditions were optimized with single-factors experiments and orthogonal tests. The result showed that the optimal extraction conditions were ethanol concentration of 90 %,enzymatic dosage of 0.7 %,liquid-solid ratio of 35∶1(mL/g),extraction temperature of 60 ℃,and extraction time of 5 h. Under the optimal conditions,the absorbency of the extract,which was constant-volumed in 50 mL volumetric flask and then was diluted five times,could reach 0.896,which was largely higher than the absorbency of 0.769 without enzyme at the same conditions.
引文
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[2]刘航,杨明,平志豪,等.多菌种混合发酵制备活菌型荸荠汁的关键技术[J].现代食品,2017(22):121-128
[3]林志超,陈曦曦.荸荠皮色素的提取工艺研究[J].漳州师范学院学报(自然科学版),2011(2):62-66
[4]吴鹏,程雅琴,王知龙.团风荸荠皮色素的超声波提取工艺研究[J].中国酿造,2013,32(9):68-70
[5]项俊,胡婷婷.马蹄的去皮及红色素提取工艺的研究[J].食品工业科技,2007,28(7):159-161
[6]郭艳华.荸荠皮色素的提取和稳定性研究[J].食品科学,2004,25(12):115-121
[7]Luo Y,Li X,He J,et al.Isolation,characterization and antioxidant activities of flavonoids from chufa(Eleocharis tuberosa)peels[J].Food Chemistry,2014,164(3):30-35
[8]陈飞平,曾凡坤,吴剑.甜橙皮渣中柠檬苦素类似物提取工艺研究[J].食品工业科技,2012,33(6):276-279
[9]罗杨合.马蹄皮资源化利用研究[J].应用化工,2009,38(9):1367-1370
[10]冯靖,时玉正,邱晓,等.葡萄皮天然色素的提取工艺及其稳定性研究[J].食品研究与开发,2018,39(4):60-68
[11]邹青飞,吴跃中,杨士花,等.仙人掌果色素的提取工艺优化及体外抗氧化活性[J].食品研究与开发,2018,39(13):33-39
[12]梁志,胡鑫鑫,车文成,等.罗非鱼鱼尾色素提取及其稳定性研究[J].中国食品添加剂,2018(6):80-85
[13]赵二劳,王桂林,郝丽琴.南瓜黄色素提取技术及其稳定性的研究进展[J].食品研究与开发,2017,38(13):210-212
[14]罗杨合,陈振林,谢复青,等.马蹄皮棕色素的微波提取工艺研究[J].中国调味品,2009,34(1):92-94
[15]姜曼.微波辅助提取玫瑰花多糖的工艺研究[J].食品研究与开发,2017,38(1):33-36
[16]杨巧,刘燕,李靖,等.响应面法优化微波辅助提取雪莲果粗多糖工艺条件及体外抗氧化性测定[J].食品科技,2017,42(10):198-204
[17]GAC Kiss,E Forgács,T Cserháti,et al.Optimisation of the microwave-assisted extraction of pigments from paprika(Capsicum annuum L.)powders[J].Journal of Chromatography A,2000,89(1):41-49
[18]金黎明,陈苛蒙,王宁,等.板栗壳棕色素的提取及性质研究[J].食品研究与开发,2016,37(6):50-54
[19]王丽霞,王贤龙,王玉玲,等.超声波辅助提取玫瑰茄色素的工艺研究[J].食品研究与开发,2017,38(14):38-43
[20]刘永,李新茹,韦寿莲.超声辅助提取椰枣核色素的研究[J].食品工业,2018,39(5):142-144
[21]谢勇,江飞凤,何坤明,等.酶醇复合法提取紫甘蓝色素工艺优化及其稳定性[J].食品工业科技,2018,39(5):203-208
[22]汪建红,刘浩.木瓜蛋白酶法提取荸荠皮多糖[J].天然产物研究与开发,2016,28(8):1251-1255
[23]汪建红,袁伟,韩平东.荸荠皮中多糖的提取、纯化及抗氧化性研究[J].食品与机械,2016,32(7):156-160
[24]安冬,朱蓓薇.响应面优化酶法提取蛹虫草培养基多糖的研究[J].安徽农业科学,2012,40(25):12666-12668
[25]李波,宋江良,赵森,等.酶法提取香菇多糖工艺研究[J].食品科学,2007,28(9):274-277
[26]罗杨合,韦飞梅,马冰琼,等.马蹄皮色素成分的初步分析[J].化学工程师,2009(9):17-18
[27]华中师范大学,东北师范大学,陕西师范大学,等.分析化学[M].北京:高等教育出版社,2011:335-336