天然红心鸭蛋中类胡萝卜素色素的提取及稳定性的研究  

Study on Extraction and Stability of Carotenoids from Natural Duck Eggs Red Yolk

作　　者：刘良忠[1,2] 彭光华[1] 石嘉怿[3] 张声华[1] 

机构地区：[1]华中农业大学食品科技学院 [2]武汉工业学院食品学院,湖北武汉430023 [3]长江大学生命科技学院

出　　处：《食品科学》2004年第9期115-120,共6页Food Science

基　　金：国家博士点基金(20020504008)

摘　　要：探讨了天然红心鸭蛋类胡萝卜素色素的提取及其稳定性的影响因素。结果表明:以冻干天然红心蛋粉为原料的提取最优条件为:石油醚-丙酮(2:1,V/V),温度40℃,料液比1:4,提取3次,每次提取时间60min。天然红心鸭蛋类胡萝卜素色素在低温下稳定;对金属离子K+、Na+、Ca2+、Mg2+、Cu2+、Zn2+、Fe3+、Al3+等不稳定;对二价铁离子及光线极不稳定。常用抗氧化剂VC,VE,二丁基羟基甲苯(BHT)及常用食品防腐剂对羟基苯甲酸乙酯等对提取物中的类胡萝卜素有保护作用。The paper probed into the extraction methods and affective factors on the stability of carotenoids pigments fromthe natural red yolk of duck eggs. The results showed: for extracting the carotenoids pigments of freeze-dried red yolk powderthe optimum conditions were perfomed by petroleum ether: acetone=2:1(V/V), red yolk powder: solvent = 1:4 (W/V), extracting3 times with 60min per time and 40℃; The carotenoids pigments were stable under the condition of low temperature. Thecarotenoids pigments were not stable when K+、Na+、Ca2+、Mg2+、Cu2+、Zn2+、Fe3+ or Al3+ existed; The carotenoidspigments were very unstable under the prosence of Fe2+ or ray, while VC, VE, BHT, or ethyl-P-hydroxybenzoate had a good protecteffect on the carotenoids pigments.

关 键 词：天然红心鸭蛋 类胡萝卜素色素 提取条件 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]