野生鸡树条荚蒾果皮红色素的提取及稳定性研究
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摘要
以野生鸡树条荚蒾(Viburnum sargentii Koehne)果皮为原料,采用热浸提法提取红色素,通过单因素试验及正交试验优化提取条件,并检测色素的稳定性。结果表明,提取鸡树条荚蒾果皮红色素的最佳工艺条件为体积分数80%、pH 2的乙醇溶液作提取溶剂,料液比m鸡树条荚蒾果皮∶V溶剂=1∶40(g/mL),浸提温度60℃,浸提时间1.5 h,提取2次。色素在自然光照下易退色,温度高于80℃时易褐化。
Using pericarp of Viburmum sargentii koehne as material,red pigment was extracted using heat lixiviation method.The extraction techniques were optimized by single factor tests and orthogonal experiment.Furthermore,the stability of red pigment to light or heat was tested.The results showed that the optimum extraction parameters were as follows,using 80%(volume fraction) ethanol with pH 2 as extract solution,material to liquid ratio mViburnum sargentii pericarp∶Vethanol=1∶40,extraction temperature at 60 ℃,and extraction time for 1.5 h,extracted for twice.The pigment was easy to fade under natural light condition,and would brown when temperature was above 80 ℃.
Using pericarp of Viburmum sargentii koehne as material,red pigment was extracted using heat lixiviation method.The extraction techniques were optimized by single factor tests and orthogonal experiment.Furthermore,the stability of red pigment to light or heat was tested.The results showed that the optimum extraction parameters were as follows,using 80%(volume fraction) ethanol with pH 2 as extract solution,material to liquid ratio mViburnum sargentii pericarp∶Vethanol=1∶40,extraction temperature at 60 ℃,and extraction time for 1.5 h,extracted for twice.The pigment was easy to fade under natural light condition,and would brown when temperature was above 80 ℃.
引文
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[2]杜凤国,孙广仁,刘海军.鸡树条荚迷果实营养成分分析[J].吉林农业大学学报,1996,18(S1):112-114.
[3]孟鑫,胥莉莉,王磊,等.鸡树条荚蒾叶绿原酸的最佳提取工艺研究[J].中医药信息,2012,29(3):57-59.
[4]裴毅,李彦冰,王栋,等.鸡树条荚蒾果实中挥发油的GC-MS分析[J].中草药,2006,37(9):1320-1321.
[5]尹海波,白国申,王荣祥.鸡树条荚迷果实提取工艺的优化选择[J].辽宁中医学院学报,2005,7(6):617-618.
[6]姜福全,孙淑芹,周玉林,等.鸡树条荚蒾果实与种子性状的观测与研究[J].吉林林业科技,2010,39(3):4-6.
[7]李敏,赵权,武晓林.鸡树条荚蒾抗炎活性研究[J].黑龙江农业科学,2012(11):136-138.
[8]李彦冰,张琳,闫静.鸡树条荚蒾果实止咳作用的实验研究[J].中医药信息,2002,19(4):60.
[9]杨连荣,杨珺,胥莉莉,等.鸡树条荚蒾叶的最佳采收期研究[J].中医药信息,2012,29(4):35-37.
[10]弥春霞,陈欢,任玉兰,等.鸡树条荚蒾果实提取物抑菌作用研究[J].安徽农业科学,2010,38(22):11767-11768.
[11]张小曼,马银海,刘柱丽,等.无花果皮红色素微波提取及其稳定性[J].食品科学,2010,31(22):289-292.
[12]吴京平.新型天然食品红色素的提取和稳定性研究[J].北京联合大学学报(自然科学版),2010,24(1):17-20.
[13]PAN Y M,ZHU Z L,HUANG Z L,et al.Characterisation and free radical scavenging activities of novel red pigment from Osmanthus fragrans’seeds[J].Food Chemistry,2009,112(4):909-913.
[14]卫亚丽,杨江.野生火棘果红色素提取工艺优化[J].中国野生植物资源,2010,29(4):50-53.
[15]张竟怡,高旗,张杨,等.女贞子红色素的微波辅助提取工艺及稳定性分析[J].湖北农业科学,2012,51(2):373-376.
[16]李金梅,杨秋林,赵智宏.枸杞红色素的稳定性及其在食品中的应用研究[J].内蒙古农业大学学报(自然科学版),2012,33(1):243-247.
[17]陈仕学,郁建平.梵净山野生阳荷红色素的提取及理化性质研究[J].山地农业生物学报,2010,29(5):432-439.
[18]黄占华,张斌,李杨,等.天目琼花果实中红色素的稳定性[J].东北林业大学学报,2009,37(4):30-31.