梭子蟹壳红色素提取工艺及稳定性研究  

Study on Extraction and Stability of Red Pigment from Portunus trituberculatus Shell

作　　者：王晓倩[1] 王泽南[1] 张秋子[1] 卢进峰[1] 姜震[1] 李洪伦 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]汕头市侨丰集团有限公司,广东汕头515133

出　　处：《食品科学》2008年第11期256-260,共5页Food Science

基　　金：广东省教育部产学研结合项目(2007A090302090)

摘　　要：通过单因素和正交试验,确定了溶剂提取梭子蟹壳红色素的最佳提取工艺,并分析了色素的稳定性。结果表明:最佳提取工艺为:物料粒度80目,乙醇浓度60%,液料比10:1(ml/g),提取温度70℃,提取时间105min,此时色素得率为10.28%,色价13.1。梭子蟹壳红色素在低于75℃,避光、自然光以及酸性条件下比较稳定;在氧化、还原剂以及紫外光照射下色素降解;碱性条件、蔗糖及K+、Na+对色素有增色效果,Fe3+、Cu2+使其变色,Ca2+、Mg2+、Al3+、Zn2+及柠檬酸、山梨酸钾对色素几乎无影响;高浓度VC使色素产生沉淀。The extraction conditions of red pigment from Portunus trituberculatus shell were optimized by single factor test and orthogonal test, and the stability of the red pigment was analyzed. Results showed that the optimal extraction conditions are as follows： raw material size 80 mesh, ethanol concentration 60%, ratio of liquid to material 10：1 （ml/g）, extraction temperature 70℃ and extraction time 105 min. Under these conditions, the yield of the red pigment is 10.28%, and the color value is 13.1. The red pigment is stable to heat below 75℃, dark, sunlight and acid, it is decomposed easily by oxidant, reductant, and UV light, but alkaline condition, sugar and metal ions, such as K＋ and Na＋ can fortify its color; Fe3＋ and Cu2＋ can change its color. Ca2＋, Mg2＋, Al3＋, Zn2＋ and common food additives, such as citric acid, potassium sorbate can not affect it at all. High concentration of VC can make the red pigment precipitate.

关 键 词：梭子蟹 色素 提取 稳定性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]