香水柠檬果皮绿色素提取工艺及其稳定性研究
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摘要
为探讨超声波辅助法提取香水柠檬果皮绿色素的最佳工艺条件,以废弃的香水柠檬果皮为原料,以绿色素溶液吸光度为响应值,采用Box-Behnken响应面分析法优化绿色素的提取工艺,并观察温度、光照、山梨酸等8种食品添加剂和金属离子对提取绿色素稳定性的影响。结果表明,香水柠檬果皮绿色素最佳提取条件为:提取时间75 min,提取功率640 W,乙醇体积分数80%,液料比31∶1(mL/g)条件下,提取的绿色素吸光度均值为0.459。香水柠檬果皮中的绿色素不耐高温和长时间光照,部分金属离子可影响其稳定性,但食品添加剂对其稳定性无显著影响。
In order to optimize the extraction process of green pigment from Citrus Limon(L.Burm.F.)peel,the Citrus Limon(L.Burm.F.)peel was used as raw material,the absorbance of green pigment solution was taken as the response value,and the optimal process of green pigment was optimized by Box-Behnken response surface analysis method. Then the effects of temperature,light,sorbic acid and other eight kinds of food additives,and metal ions on the stability of extracting green pigment were observed. Results showed that the extraction conditions of green pigment from Citrus Limon(L.Burm.F.)peel were as follow:extraction time was 75 min,extraction power was 640 W,ethanol concentration was 80 % and liquid-solid ratio was 31 ∶ 1(mL/g). The absorbance of green pigment extract was 0.459. The stability was affected by temperature,light and some metal ions;but it was not affected by food additives.
In order to optimize the extraction process of green pigment from Citrus Limon(L.Burm.F.)peel,the Citrus Limon(L.Burm.F.)peel was used as raw material,the absorbance of green pigment solution was taken as the response value,and the optimal process of green pigment was optimized by Box-Behnken response surface analysis method. Then the effects of temperature,light,sorbic acid and other eight kinds of food additives,and metal ions on the stability of extracting green pigment were observed. Results showed that the extraction conditions of green pigment from Citrus Limon(L.Burm.F.)peel were as follow:extraction time was 75 min,extraction power was 640 W,ethanol concentration was 80 % and liquid-solid ratio was 31 ∶ 1(mL/g). The absorbance of green pigment extract was 0.459. The stability was affected by temperature,light and some metal ions;but it was not affected by food additives.
引文
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[14]朱荣莉,邰杰,刘军海.残茶中绿色素的微波提取工艺及其稳定性研究[J].食品与发酵科技,2010,46(6):43-46
[15]黄茜,李建凤,廖立敏.超声波辅助提取脐橙皮多糖研究[J].食品研究与开发,2016,37(19):40-43
[2] Hamdan D, Ashour ML, Mulyaningsih S, et al. Chemical composition of the essential oils of variegated pink-fleshed lemon(Citrus x limon L. Burm. f.)and their anti-inflammatory and antimicrobial activities[J]. Z Naturforsch C, 2013,68(7/8):275-284
[3] Riaz A, Khan RA, Mirza T, et al. In vitro/in vivo effect of Citrus limon(L.Burm.F.)juice on blood parameters, coagulation and anticoagulation factors in rabbits[J]. Pak J Pharm,2014,27(4):907-915
[4] Gironés-Vilaplana A, Valent觔o P, Andrade PB, et al.Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects[J]. Food Chem,2015, 170:16-21
[5]章斌,秦轶,邓其海,等.柠檬果皮精油的应用研究进展[J].食品研究与开发,2013, 34(21):119-122
[6]王毅,刘学文,伍学明,等.柠檬果醋醋酸发酵工艺的研究[J].食品研究与开发,2011,32(1):75-78
[7]谢林,张泗淮,王平先.柠檬酒的研制[J].酿酒科技,2002(2):94
[8]范兰娣.冻干柠檬片生产工艺的研究[J].食品科技,2009,34(5):54-56
[9]刘学文,徐汉虹,鞠荣,等.植物精油在农药领域中的研究进展[J].香精香料化妆品,2004(2):36-39
[10]邵海,龚钢明.植物精油在药理和农药方面的研究进展[J].中国野生植物资源,2008,27(5):5-9
[11]韩娅婷,谢惠,邵佩兰,等.红枣色素的抗脂质过氧化作用[J].食品工业科技,2018,39(2):35-39
[12]董艳红,李姝婧,郑惠华,等.响应曲面优化超声波提取灵芝多糖工艺研究[J].食品科学,2009,30(16):98-101
[13]李钟玉,张京东,李临生.超声波法提取灵芝多糖的研究[J].中国食用菌, 2004(2):42-44
[14]朱荣莉,邰杰,刘军海.残茶中绿色素的微波提取工艺及其稳定性研究[J].食品与发酵科技,2010,46(6):43-46
[15]黄茜,李建凤,廖立敏.超声波辅助提取脐橙皮多糖研究[J].食品研究与开发,2016,37(19):40-43