超声波辅助提取紫甘蓝天然色素及其稳定性研究  

Studies on the Ultrasound-assisted Extraction Purple Cabbage Pigment and its Stability

作　　者：孙雪花[1] 高鹏飞[1] 

机构地区：[1]延安大学化学与化工学院,陕西延安716000

出　　处：《安徽农业科学》2008年第32期13927-13929,共3页Journal of Anhui Agricultural Sciences

基　　金：陕西省教育厅科研基金资助项目(08JK489);陕西省延安大学校内专项基金(YDK2006-25)

摘　　要：[目的]探讨超声波辅助提取紫甘蓝色素的新方法以及色素的稳定性。[方法]采取超声波辅助提取紫甘蓝色素的单因素试验和正交试验,确定最佳工艺条件,并研究色素的稳定性。[结果]结果表明,提取的最佳工艺条件为:超声辅助功率80%,浸提时间50 min,浸提温度为40℃,蒸馏水为浸提剂,液固比为40∶1(ml∶g)。紫甘蓝色素对光的稳定性较好;在室温下亦很稳定,温度升高其降解速度加快;对酸、碱和热稳定性较差;食品添加剂蔗糖和柠檬酸对其稳定性影响较小;Vc和苯甲酸钠影响较大;耐氧化性较好,耐还原性稍差;K+、Na+、Cu2+、Mg2+、Zn2+和Ca2+等离子对色素基本无影响,Fe3+、Al3+和Sn2+等对其稳定性有一定的影响。[结论]该方法提取色素缩短了提取时间,更有效、更经济。[Objective] The purpOse was to discuss the method of extracting purple Cabbage pigment with ultrasound-assisted and its stability. [ Method] The single factor and orthogonal tests of taking ultrasound-assisted extraction of the purple cabbage pigment were carried on to deter-mine the optimum conditions and to study the stability of the pigment. [ Result] The results indicated that the optimal conditions were deter- mined as follows ： ultrasound-assisted power was 80%, extraction time was 50 min, extraction temperature was 40℃, the extraction was water distilled, liquid-solid ratio was 40：1 （ml：g）. The effect of light on stability and at room temperature of it were high, while the effects of acid and alkali of the purple cabbage pigment were low, and the effects of food additives sucrose and citric acid were high and the effects of Vc and sodium benzoate were low. Antioxi-dant property of the purple cabbage pigment was high but anti-reductive property of it was low. K^＋, Na^＋ , Cu^2＋ , Mg^2＋ , Zn^2＋ , Ca^2＋ plasma had no influence on pigment impact, Fe^3＋ , Al^3＋, Sn^2＋ and so on had an impact on the stability. [ Conclusion] The method of extracting pigment can shorten the time of extraction, more effective and more economical.

关 键 词：紫甘蓝色素 超声波 稳定性 提取 

分 类 号：S635[农业科学—蔬菜学]