红豆越橘色素的提取工艺及稳定性研究
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摘要
为研究水浴浸提红豆越橘色素的工艺及其稳定性,以料液比、乙醇体积分数、浸提温度和浸提时间为因素,以红豆越橘色素提取液的吸光度为指标,采用正交试验优化最佳提取工艺,并考察了浸提温度、p H值、金属离子对色素稳定性的影响。结果表明,红豆越橘中色素提取的最佳条件为料液比1∶4,乙醇体积分数80%,浸提温度55℃,浸提时间3.5 h。随浸提温度升高,红豆越橘色素稳定性下降;在酸性条件下色素的稳定性较好;Ca~(2~+),Zn~(2~+),Cu~(2~+)对红豆越橘色素能起到一定的保护作用,而Na~+,Fe~(3~+),Fe~(2~+),Mg~(2~+)会降低色素的稳定性。
Inorder to inves tigate water- bath extraction of pigment from Lingonberry and its stabilities. Using solid- liquid ratio,solvent concentration, extraction temperature and extraction time as factors, absorbance value of the pigment extract as indicator to optimize the extraction conditions of pigment from Lingonberry by orthogonal experiment,the effects of extraction temperature, p H and metalions on the stability of pigment are also investigated systematically. The results show that the optimal extraction conditions are as follows,solid- liquid ratio 1∶4,alcohol 80%,extraction temperature 55 ℃,extraction time 3.5 h. The stability of Lingonberry pigment decrease with the increase of temperature,the pigment is stable under acidic conditions,and Cu~(2~+),Zn~(2~+) and Ca~(2~+) can increase the stability of Lingonberry pigment,but Na~+,Fe~(3~+),Fe~(2~+) and Mg~(2~+) can lead to a decrease in Lingonberry pigment stability.
Inorder to inves tigate water- bath extraction of pigment from Lingonberry and its stabilities. Using solid- liquid ratio,solvent concentration, extraction temperature and extraction time as factors, absorbance value of the pigment extract as indicator to optimize the extraction conditions of pigment from Lingonberry by orthogonal experiment,the effects of extraction temperature, p H and metalions on the stability of pigment are also investigated systematically. The results show that the optimal extraction conditions are as follows,solid- liquid ratio 1∶4,alcohol 80%,extraction temperature 55 ℃,extraction time 3.5 h. The stability of Lingonberry pigment decrease with the increase of temperature,the pigment is stable under acidic conditions,and Cu~(2~+),Zn~(2~+) and Ca~(2~+) can increase the stability of Lingonberry pigment,but Na~+,Fe~(3~+),Fe~(2~+) and Mg~(2~+) can lead to a decrease in Lingonberry pigment stability.
引文
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[2]杨华,刘亚娜,郭德军.红豆越橘功能性成分的研究进展[J].安徽农业科学,2014(35):12 637-12 639.
[3]祖桂芳,赵晓红,崔胜楠.红豆越橘活性成分研究及开发利用[J].生命科学,2009(1):151-155.
[4]Viljanen K,Kylli P,Kivikari R,et al.Inhibition of protein and lipid oxidation in liposomes by berry phenolics[J].J Agric Food Chem,2004,52(24):7 419-7 424.
[5]吕春茂,王新现,包静,等.越橘果实花色苷的体外抗氧化性[J].食品科学,2010,31(23):27-31.
[6]马奇虎.枣皮红色素的提取、纯化及稳定性研究[D].银川:宁夏大学,2014.
[7]张水军,张学兵,熊勇.天然食用色素的研究进展[J].中国食品添加剂,2014(8):172-177.
[8]夏洁如,向晨茜,王洪伟.食用天然色素功能应用及发展趋势[J].中国酿造,2008(22):1-4.