红果小檗色素的提取及其稳定性研究  

Research on Berberis nummularia Bge.Pigment Extraction and Its Stability

作　　者：邸翔[1] 刘长涛 高莉[1] 阿不都拉.阿巴斯[1] 

机构地区：[1]新疆大学生命科学与技术学院 [2]新疆呼图壁县水利水电勘察设计所,新疆呼图壁831200

出　　处：《食品与发酵工业》2010年第6期184-189,共6页Food and Fermentation Industries

摘　　要：利用响应面分析法对红果小檗色素提取工艺进行优化,根据中心组合设计原理,采用三因素三水平的响应面分析法,依据回归分析确定最优提取工艺条件;同时对该色素从常用食品添加剂、部分氧化剂和还原剂、pH值、温度、光和部分金属离子对色素稳定性的影响进行了初步研究。结果表明:红果小檗色素的最佳提取条件为,浸提剂为体积分数75%乙醇,浸提温度为51.9℃,浸提时间为2.6h,料液比为1∶41.3(g∶mL);红果小檗色素对葡萄糖、柠檬酸较稳定;山梨酸具有护色作用,而抗坏血酸具有减色作用;对氧化剂H2O2耐受性差;较高浓度的还原剂Na2S2O3具有护色作用;适合在酸性条件下使用(pH<7);具有一定的热稳定性(<80℃);耐光性较差;Fe3+、Cu2+、Pb2+对色素有较大影响。The response surface method was applied in optimization of the extraction of Berberis nummularia Bge Pigment. According to the principle of central combination design , the response surface method three factors at three levels was adopted. The factors of optimum conditions for the extraction were determined by regression analysis. The effects of common food additives, oxide, reductant, pH, temperature, light and different metallic ions on the stability of the pigment were studied. The results showed that the optimum conditions for the Berberis nummularia Bge. pigment extraction was as follows： 75% ethanol solvents, extraction temperature 51.9℃ , extraction time 2.6 h, material fluid ratio 1：41.3;the pigment of Berberis nummularia Bge is stable to glucose and citric acid; sorbic acid and high consistence Na2S2O3 have the function of protecting the color; ascorbic acid has the discoloration; the pigment was unstable in H2O2 and light; it is better used in acid condition（pH 〈7） and stable to heat（ 〈80℃ ） ; however, Fe^3＋ ,Cu^2＋ , Pb^2＋ have great influence on the pigment stability.

关 键 词：红果小檗 色素 响应面 稳定性 

分 类 号：TQ461[化学工程—制药化工]