超声法提取玉米黄色素及其稳定性的研究  

Studies on Ultrasonic Extraction of Maize Yellow Pigment and its Stability

作　　者：吴素萍[1] 黄小平[2] 

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]国家粮食储备局武汉科学研究设计院,湖北武汉430079

出　　处：《粮食与饲料工业》2007年第11期23-26,共4页Cereal & Feed Industry

摘　　要：以制备玉米汁饮料的副产品玉米渣为原料,利用超声技术提取玉米黄色素。研究了其工艺过程和工艺条件,通过单因素实验和正交实验得到最佳提取工艺条件:提取溶剂为乙醇,体积分数80%,固液比1∶6,超声功率60W,超声温度50℃,超声时间40min,pH7,此条件下玉米黄色素的得率可高达14.7%。同时对玉米黄色素的稳定性进行了研究,结果表明:光、热对玉米黄色素具有较大影响,还原剂、蔗糖等添加剂和Ca2+、K+对玉米黄色素有较好的稳定性,氧化剂及Fe2+、Cu2+对玉米黄色素的稳定性影响较大。The maize yellow pigment was extracted with ultrasonic technology from maize dregs, by-product of maize juice production, as raw material. The technological process and conditions of ultrasonic extraction of maize yellow pigment and its stability were studied. Through single-factor and orthogonal experiments, the optimal technological conditions were found as follows ： using ethanol as extraction agent, volume fraction 90% , solid-liquid ratio 1：6 g/ml, ultrasonic power 60 W, ultrasonic temperature 50℃, ultrasonic processing time 40 min and pH value 7. Under these conditions, the extraction rate of maize yellow pigment was 14.7%. The stability of maize yellow pigment was also studied. The result showed that light and heat had some effects on it, and reductant, sucrose and other additives and Ca^2＋K ＋ could enhance its stability, and oxidant and Fe^2 ＋ , Cu^2＋ also effected its stability greatly.

关 键 词：玉米黄色素 超声波提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]