微波辅助提取玉米皮中黄色素及其稳定性研究  

Microwave-assisted Extraction and Stabilization of Yellow Pigment from Corn Bran

作　　者：陈红[1] 王秀娟[1] 李侠[1] 张艳荣[1] 王大为[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2009年第14期57-61,共5页Food Science

基　　金："十五"国家重大科技攻关专项(2001BA501A01)

摘　　要：探讨微波辅助提取玉米皮中黄色素的工艺条件,研究黄色素的稳定性。正交试验结果表明,微波辅助提取的优化条件:辐射功率400W,提取溶剂浓度80%,辐射时间60s,料液比1:8。常用食品添加剂蔗糖、柠檬酸和氯化钠对玉米皮中黄色素的影响不大,而苯甲酸钠对其稳定性有一定影响;耐热性较好,耐光性较差,应避免光照;耐氧化性较好,耐还原性稍差;在酸性、中性和弱碱性范围内,稳定性较好。Yellow pigment is traditionally extracted from corn bran with organic solvent in water bath. This extraction method, however, is reagent- and time- consuming, gready toxicity-causing and lowly effective, and the yellow pigment extracted by the method is easily oxidized. This study aimed to set up a microwave-assisted organic solvent extraction method of yellow pigment from corn bran. The one-factor-at-a-time method was applied to investigate four parameters affecting the extraction of yellow pigment, and then the four parameters were optimized using orthogonal test design. Furthermore, stability of the yellow pigment under various environmental conditions was analyzed. The results showed that the optimal microwave-assisted extraction conditions were as follows： microwave power 400 W, ethanol concentration （extraction solven0 80%, irradiation duration 60 s, and material/liquid ratio 1：8. Common food additives such as sugar, citrate acid and chloride sodium had little effects on stability of the yellow pigment, while sodium benzoate had some effect. The yellow pigment had good heat resistance, but poor light resistance. Good oxidation resistance was observed in it, but its reducing resistance was slightly poor. The yellow pigment was stable in acid, neutral and weakly alkaline media.

关 键 词：玉米皮 黄色素 微波辅助提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]