无花果皮红色素微波提取及其稳定性  

Microwave Extraction and Stability of Red Pigment from Pericarp of Ficus carica L.

作　　者：张小曼[1] 马银海[1] 刘柱丽[1] 陈小妮[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650214

出　　处：《食品科学》2010年第22期289-292,共4页Food Science

基　　金：云南省教育厅科研基金项目(09Y0346)

摘　　要：利用微波辅助提取无花果皮红色素,采用正交试验方案,对影响色素收率的微波功率、微波时间、微波温度及提取料液比等主要因素进行优化组合试验,并研究无花果皮红色素的稳定性能。结果表明:微波功率400W、微波时间15min、微波温度35℃、料液比1:20(g/mL),无花果皮红色素收率可达89.69%。无花果皮红色素耐热、耐光性强,酸性环境中稳定性较好,常用食品添加剂、氧化剂、还原剂及Na+、K+、Ca2+、Mg2+、Zn2+、Al3+等金属离子对该色素无影响,但Fe3+对色素有破坏作用。微波辅助能高效提取无花果皮红色素,该色素具有良好稳定性能。A red pigment was extracted from pericarp of Ficus carica L. by microwave technology. The optimal extraction conditions were explored by orthogonal experiments to be microwave power of 400 W, microwave treatment of 15 min, microwave treatment temperature of 35 ℃, and material-liquid ratio 1：20 （g/mL） through evaluating the extraction rate of red pigment. The extraction rate of red pigment was 89.69% under optimal extraction conditions. Meanwhile, red pigment from pericarp of Ficus carica L. exhibited strong stability to heat, light and acids. Commonly used food additives, oxidant, reluctant and metal ions such as Na^＋, K^＋, Ca^2＋, Mg^2＋, Zn^2＋, Al^3＋ except Fe^3＋ did not affect the stability of red pigment. The extraction rate of red pigment of Ficus carica L. can be enhanced by microwave technology, and this red pigment has excellent stability.

关 键 词：无花果皮 红色素 微波 提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]