超声波作用下提取黑芝麻色素及稳定性试验  

Study on the extraction and stability of sesame black pigment by ultrasonic wave

作　　者：陈小全[1] 仇玉芹[2] 黄田[1] 邵辉莹[1] 翟虎[1] 周秀艳[3] 毕玉水[1] 

机构地区：[1]泰山医学院化学与化学工程学院,泰安271000 [2]华东师范大学图书馆,上海20002 [3]四川大学化工学院,成都610065

出　　处：《中国食品添加剂》2009年第6期114-117,81,共5页China Food Additives

摘　　要：采用有机溶剂浸泡法和超声波辅助技术从黑芝麻中提取色素,对不同温度、不同时间下的色素提取率进行测试,以确定最佳提取条件,比较两者的提取效率。结果表明:超声波作用下提取黑米色素能够缩短提取时间、降低提取温度。最佳提取工艺条件:提取剂:蒸馏水;料液比(g/mL):1:20;提取温度:75℃;提取时间:30min;超声波功率:80W;色素在酸性条件下相对稳定;光照、加热、金属离子对色素的影响不大;其抗氧化性较差。The pigment of black sesame is extracted with organic solvent and ultrasonic wave.The extraction rate at different temperatures and times was studied by orthogonal design to get the optimize extracting conditions.The result showed that the optimum extraction condition was as follows:extracting media-distillation water,the amount of the solvent(per 1.0g black sesame):20mL,extraction temperature:75℃,extraction time:30minutes,ultrasonic wave power:80W.The pigment was relatively stable under acidic condition an...

关 键 词：黑芝麻 色素 提取 超声波 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]