超声波法提取苋菜中红、绿色素的工艺研究  

Optimization of the preparation process for red pigment and green pigment of amaranth

作　　者：王宁[1] 贾珺璋 孙体健[1] 曹晓峰[1] 

机构地区：[1]山西医科大学化学教研室,太原030001

出　　处：《山西医科大学学报》2007年第7期650-653,共4页Journal of Shanxi Medical University

基　　金：山西省高校科技开发研究项目(20051305)

摘　　要：目的研究利用超声波法从红苋菜中提取红、绿色素的方法。方法利用苋菜中红色素在水中溶解度较大,不溶于乙醇,绿色素不溶于水,在乙醇中溶解度较大的性质可对两种色素分别进行提取分离,并通过单因素和正交实验考察了超声波提取绿、红色素的工艺参数和提取效果,并与常用溶剂浸泡法做了对比。结果红色素在超声波频率为40%,液料比为1:10(g:ml),温度50℃提取,处理20min时提取率最高;绿色素在超声波频率为90%,液料比为1:10(g:ml),温度35℃提取,处理30min时提取率最高。结论该提取方法较传统浸提法具有提取率高,不影响色素性质的优点,还可提高利用效率,降低成本,具有良好的实用价值和应用前景。Objective To explore a way to extract the red pigment and green pigment from the edible amaranth by ultrasound extraction. Methods The red pigment was water-soluble, and the solubility of the green pigment was much higher in the ethyl alcohol. Based on these characteristics, the red and green pigments were extracted and separated simultaneously by ultrasound extraction. With the orthogonal design and univariate analysis, the technological parameter and extraction effects of the ultrasound extraction were investigated, and compared with the normal solvent soaking method. Results The optimum technological parameter were as follows： red pigment with the condition of ultrasonic frequency 40%, the ratio of liquid and powder 1 ： 10 （g：ml）, extraction time 20 min, temperature 50 ℃ ; and green pigment with the condition of ultrasonic frequency 90%, the ratio of liquid and powder 1：10 （g ：ml）, extraction time 30 min, temperature 25 ℃. Conclusion The method of ultrasound extraction can extract the pigments with higher efficiency and lower cost than classical diffusion method, and do not change the qualities of pigment. These provide strong theoretical support for the application of ultrasonic technology.

关 键 词：食品工艺学 苋菜 红色素 绿色素 超声波提取 

分 类 号：R927.2[医药卫生—药学]