芒果叶中黄色素的提取及其稳定性研究  

STUDY OF EXTRACTION AND STABILITY OF YELLOW PIGMENT FROM MANGO LEAVES

作　　者：韦国锋[1] 程金生[1] 黄祖良[1] 何有成[1] 

机构地区：[1]右江民族医学院应用化学研究室,广西百色533000

出　　处：《食品研究与开发》2008年第10期185-188,共4页Food Research and Development

摘　　要：以芒果叶为原料,采用正交实验,建立了从芒果叶中提取黄色素的最佳工艺条件,并分析了该色素的稳定性。结果表明:提取溶剂为体积分数60%乙醇,料液比1∶9(g:mL),提取温度60℃,提取时间1.5h,提取次数为2次,浸提率为81.23%。芒果叶黄色素对酸、热稳定,Na+、Zn2+、氧化剂及食品添加剂(葡萄糖、柠檬酸、苯甲酸钠)对色素无影响,Fe3+、Cu2+和Vc对色素有一定影响。An optimizedly experimental design was developed for the extraction of yellow pigment from mango leaves by performing orthogonal test and using mango leaves as raw materials. The stability of the extracted pigment was also analyzed. Results indicated that the best extraction solvent is 60 % ethanol, the ratio of raw material to solvent is 1：9 （g：mL）, the extraction temperature is 60℃ and it needs 1.5 h for twice extraction, the extraction rate is 81.23 %. The yellow pigment of mango leaves was stable when treated with acid and heat, Na^＋, Zn^2＋, oxidant and food additives（such as glucose, citric acid and sodium benzoate ） can not affect the yellow pigment, Fe^3＋, Cu^2＋ and Vc affects slightly on the extracted pigment.

关 键 词：芒果叶 黄色素 提取物 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]