影响玉米黄素稳定性的因素研究
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摘要
通过单因素及正交试验研究温度、加热时间及p H对玉米黄素稳定性的影响。结果表明,玉米黄素在446nm处有最大吸收峰;当温度60℃,时间3 h时,玉米黄素的保存率大于92%;当温度100℃,时间3 h时,保存率仅71%,说明色素在高温下不稳定且不易长时间受热;当pH 4～12时,保存率大于97%,色素几乎不发生变化而在强酸强碱条件下易被氧化;正交试验表明影响玉米黄素稳定性的因素依次是温度>加热时间>p H,且最好条件为温度60℃,加热时间1.5 h, pH 8,且混合因素对玉米黄素保存率的影响大于单因素对玉米黄素保存率的影响。
The effects of temperature, heating time and pH on the stability of corn yellow pigment were studied by single factor and orthogonal test. The results showed that Corn Yellow Pigment had the maximum absorption peak at 446 nm; At the temperature of 60 ℃ and the time of 3 h, the retention rate of Corn Yellow Pigment was more than 92%; At the temperature of 100 ℃ and the time of 3 h, the retention rate was 71%, indicating that the pigment was unstable at high temperature and was not easily heated for a long time; When pH was 4-12, the retention rate was greater than 97%, and the pigment was almost unchanged and easily oxidized under strong acid and strong alkali conditions. The orthogonal experiment showed that the factors influencing the stability of Corn Yellow Pigment were temperature>heating time>p H, and the best condition was 60 ℃, heating time 1.5 h, and pH 8. The effect of mixed factors on Corn Yellow Pigment retention rate was greater than that on Corn Yellow Pigment preservation rate by single factor.
The effects of temperature, heating time and pH on the stability of corn yellow pigment were studied by single factor and orthogonal test. The results showed that Corn Yellow Pigment had the maximum absorption peak at 446 nm; At the temperature of 60 ℃ and the time of 3 h, the retention rate of Corn Yellow Pigment was more than 92%; At the temperature of 100 ℃ and the time of 3 h, the retention rate was 71%, indicating that the pigment was unstable at high temperature and was not easily heated for a long time; When pH was 4-12, the retention rate was greater than 97%, and the pigment was almost unchanged and easily oxidized under strong acid and strong alkali conditions. The orthogonal experiment showed that the factors influencing the stability of Corn Yellow Pigment were temperature>heating time>p H, and the best condition was 60 ℃, heating time 1.5 h, and pH 8. The effect of mixed factors on Corn Yellow Pigment retention rate was greater than that on Corn Yellow Pigment preservation rate by single factor.
引文
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[3]余永婷,刘绪广,冯作山.玉米黄色素的提取工艺研究[J].农产品加工,2009(9):76-78.
[4]邱涛涛,黄明发,陈颜虹,等.玉米黄素提取及应用研究进展[J].中国调味品,2008,33(11):18-23.
[5]王小兰,冯定远,陶正国,等.玉米黄素功能及饲用价值[J].饲料与畜牧(新饲料),2009(7):34-37.
[6]SCHULMAN J H,STOECKENIUS W,PRINCE L M.Mechanism of formation and structure of micro emulsions by electron microscopy[J].Journal of Physical Chemistry,1959,63(10):1677-1680.
[7]BUSHWAY R J.Separation of carotenoids in fruits and vegetables by high performance liquid chromatography[J].Journal of Liquid Chromatography,1985,8(8):1527-1547.
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