微波辅助提取玉米天然黄色素及其稳定性研究  

Studies on the Microwave Extraction of the corn Pigment & Pigment Stability

作　　者：王启明[1] 

机构地区：[1]商丘师范学院生物系,河南商丘476000

出　　处：《安徽农业科学》2006年第13期3178-3179,3194,共3页Journal of Anhui Agricultural Sciences

基　　金：河南省商丘市科技攻关资助项目(200210902)

摘　　要：探讨微波辅助提取玉米黄色素的新方法,研究色素的稳定性。结果表明,提取的最佳工艺条件:微波功率360 W,时间为90 s,溶剂浓度为70%,原料与提取剂配比为1 g∶8 ml;玉米黄色素对酸、碱和热稳定性较好,对光稳定性较差;食品添加剂蔗糖和柠檬酸对其稳定性影响较小,而维生素C和苯甲酸钠影响较大;耐氧化性较好,耐还原性稍差。New method of microwave extraction of corn pigment extraction was studied and the pigment stability was investigated. The optimal conditions were determined as follows： microwave power was 360 W, extraction time was 90 s, the concentration of extraction agent was 70%, the ratio of material weight to extraction agent volume was 1：8; the effects of acid, alkali and heat on stability of the corn yellow pigment were high while the effect of light on stability of it was low; the effects of food additives： sucrose and citric acid were high and the effects of Vitamin C and sodium benzoate were low; Antioxidant property of the corn yellow pigment was high but anti - reductive property of it was low.

关 键 词：玉米 天然黄色素 微波辅助提取 稳定性 

分 类 号：S513[农业科学—作物学]