微波法辅助提取小米黄色素及其稳定性的研究
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摘要
本文在单因素实验的基础上进行正交实验,优化微波法提取小米黄色素的最佳工艺条件,并研究了温度、酸、碱、阳离子、阴离子对其稳定性的影响。结果表明:微波时间60 min,微波功率300 w,乙醇体积分数90%,液料比20∶1时,小米黄色素得率最高,达到2.95%。对小米黄色素稳定性研究可得出:小米黄色素在温度20～80℃较稳定,pH=3～10条件下也较稳定,Na~+、Mg~(2+)、SO_4~(2-)、HPO_4~(2-)对其影响不大,但K~+对其有增色的作用,且在NO_3~-中稳定性较差。
Based on single factor experiment, orthogonal experiment was used to optimize microwave extraction of millet yellow pigment, the effects of several kinds of temperature, acids, bases, cation and anion on the millet yellow pigment were studied. The results indicated that the highest millet yellow pigment extraction rate reached 2.93 % under the optimal conditions: microwave time 50 min, microwave power 350 w, ethanol concentration 80 %, ratio of material to liquid 25∶1.Millet yellow pigment was stable to temperature 20～80 ℃, it was also stable in pH=3～10. The millet yellow pigment was positively affected by K~+, but not affected by Na~+, Mg~(2+), SO_4~(2-)and HPO_4~(2-). NO_3~-negatively effacted the millet yellow pigment.
Based on single factor experiment, orthogonal experiment was used to optimize microwave extraction of millet yellow pigment, the effects of several kinds of temperature, acids, bases, cation and anion on the millet yellow pigment were studied. The results indicated that the highest millet yellow pigment extraction rate reached 2.93 % under the optimal conditions: microwave time 50 min, microwave power 350 w, ethanol concentration 80 %, ratio of material to liquid 25∶1.Millet yellow pigment was stable to temperature 20～80 ℃, it was also stable in pH=3～10. The millet yellow pigment was positively affected by K~+, but not affected by Na~+, Mg~(2+), SO_4~(2-)and HPO_4~(2-). NO_3~-negatively effacted the millet yellow pigment.
引文
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[16]陈红,王秀娟,李侠,等.微波辅助提取玉米皮中黄色素及其稳定性研究[J].食品科学,2009,30(14):57-61.
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[2]赵猛,朱洪梅.小米黄色素超声波辅助提取工艺的响应面法优化[J].西北农林科技大学学报(自然科学版),2009,37(10):181-187.
[3]王海棠,田子俊,阳勇,等.小米黄色素的研究Ⅱ-提取工艺及稳定性[J].中国粮油学报,2005(05):44-49.
[4]王海棠,尹卫平,阳勇,等.小米黄色素的初步研究-化学成分及应用研究[J].中国粮油学报,2004(03):26-30.
[5]谭国进,蒋林斌,韩耀玲.食用粟米黄色素的提取及稳定性研究[J].广州食品工业科技,2004,20(3):34,54-55.
[6]杨延兵,管延安,秦岭,等.不同地区谷子小米黄色素含量与外观品质研究[J].中国粮油学报,2012,27(01):14-19.
[7]周立国.食用天然色素及其提取应用[M].山东科学技术出版社,1993.
[8]于伟,李朝阳,贾鹏禹,等.响应面法优化小米糠黄色素的微波法提取工艺研究[J].黑龙江八一农垦大学学报,2016,28(01):46-52.
[9]朱洪梅,赵猛.响应面法优化小米黄色素提取工艺[J].中国粮油学报,2009,24(11):42-46.
[10]黄宏轶,黄玲艳,张海燕,等.正交实验优化微波辅助豆腐柴总黄酮提取工艺[J].安徽农业科学,2016,44(18):132-133.
[11]Chandrika L P,Fereidoon S.Optimization of extraction of phenolic compounds from wheat using response surface methodology[J].Food Chemistry,2005,93(1):47-56.
[12]Kumar K V,Porkodi K.Mass transfer,kinetics and equilibrium studies for the biosorption of methylene blue using Paspalum notatum[J].Journal of Hazardous Materials,2007,146(1):214-226.
[13]田龙.小米黄色素的部分理化特性研究[A].中国食品添加剂生产应用工业协会.第十一届中国国际食品添加剂和配料展览会学术论文集[C].中国食品添加剂生产应用工业协会,2007:5.
[14]Ru Shen,Senpei Yang,Guanghua Zhao,et al.Identification of carotenoids in foxtail millet(Setaria italica)and the effects of cooking methods on carotenoid content[J].Journal of Cereal Science,2015,61:86-93.
[15]孙桃,张凌,张艳明,等.微波法提取菠萝蜜果皮中色素工艺研究[J].中国食品添加剂,2017(10):97-101.
[16]陈红,王秀娟,李侠,等.微波辅助提取玉米皮中黄色素及其稳定性研究[J].食品科学,2009,30(14):57-61.
[17]汪洪涛,陈成,何海艳.桂花果色素的体外抗氧化性和稳定性研究[J].食品工业,2018,39(04):256-260.
[18]龙英,于惠,王旭日,等.微波法提取玉米蛋白粉中玉米黄色素的研究[J].黑龙江科技信息,2017(10):137.