菠萝皮色素的提取及其稳定性研究  

Study on extraction of a pigment from pineapple peel and its stability

作　　者：张肖娜 曾懿 代红灵[1] 朱沛沛 

机构地区：[1]陕西理工学院化工学院,陕西汉中723001

出　　处：《饮料工业》2012年第10期14-17,共4页Beverage Industry

摘　　要：研究了菠萝皮色素的提取工艺,并采用正交试验对其进行了优化,确定菠萝皮色素的最佳提取工艺条件为:微波温度50℃、时间150s、功率300W、料液比1∶10(g/ml)。同时研究了微波温度、pH、金属离子及常见食品添加剂对菠萝皮色素稳定性的影响,结果表明:抗坏血酸,金属离子Fe2+、Fe3+和Cu2+对该色素的稳定性有显著影响,菠萝皮色素在酸性、中性环境中稳定性较好,而在强碱性环境中稳定性较差。The process of extracting a pigment from pineapple peel was studied, which was optimized through orthogonal experi- ments. The optimum conditions for pigment extraction were determined as： microwave treatment at 50℃ for 150s, microwave power 300W and solid-solvent ratio 1：10 （g/ml）. In addition, a study was carried out on the influences of microwave temperature, pH, metal ions and some conventional food additives on the stability of the pigment. The results showed that VC and metal ions Fe2＋, Fe3＋ and Cu2＋ had significant influences on its stability, and that the pigment was relatively stable in acidic and neutral envi- ronments but unstable in a strong alkaline environment.

关 键 词：菠萝皮 色素 正交试验 提取 稳定性 

分 类 号：S668.3[农业科学—果树学]