橘皮色素提取工艺优化及性能研究  

Extraction technology and performance of pigment in orange peel

作　　者：林海涛[1] 张培培[2] 唐忠锋[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006 [2]扬州工业职业技术学院应用化学系,扬州225127

出　　处：《中国酿造》2009年第11期102-105,共4页China Brewing

基　　金：柳州市高新开发区资助项目(2007010109)

摘　　要：利用乙醇溶液浸渍处理橘皮,通过L9(34)正交试验优化色素的提取工艺,并对色素的溶解性、稳定性及耐溶剂性进行研究。结果表明:浸渍法提取柑橘皮色素的最佳工艺:桔皮与95%乙醇的料液比为1∶4(g/mL),在70℃浸提3次,每次浸提90min。柑橘皮色素的水溶性好、光稳定性和热稳定性都很好,耐还原能力强,耐氧化能力较差。当pH值为5～8时,色素稳定;Na+对桔皮色素作用不显著,而Cu2+、Mn2+、Fe3+等金属离子对色素影响较大。The extraction of pigment from orange peel with 95% ethanol is examined through L9（3^4） orthogonal experiments. Some factors, such as extraction temperature, extracting time, the ratio of solid to liquid and the number of extracting times, were studied. And the chemical properties of pigment including dissolubility, stability and resistance to solvent were examined. The optimum conditions of immersing technique included that the ratio of orange peel（g） to 95% ethanol （ml） was 1：4, and orange peel was immersed at 70℃ for 3 times and 90 min each time. It was water soluble and has good light resistance and heat resisting property. Its stability was good when the pH was within 5-8. The pigment was reacted much with Cu^2＋, Mn^2＋ Fe^3＋ but Na^＋. It had less resistance capability against oxidizing agent, and has better endurance capability against reducing agent.

关 键 词：橘皮 色素 提取 稳定性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]