仙人掌果红色素提取工艺及其稳定性研究  

Study on extraction process and stability of red pigment from cactus pear fruit

作　　者：马丹雅[1] 赵晶[1] 姚晶[1] 王红梅[1] 宋琳 杨同舟[1] 陈智斌[1] 

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150086 [2]黑龙江天宏工程设计有限公司,黑龙江哈尔滨150090

出　　处：《食品工业科技》2012年第23期214-217,共4页Science and Technology of Food Industry

基　　金：黑龙江省教育厅课题(11553073)

摘　　要：建立了海南野生仙人掌果实中红色素提取的最佳工艺条件,并对提取的红色素的稳定性进行了研究,为利用仙人掌果开发天然色素提供理论依据。红色素的提取工艺条件为:70%的乙醇溶液作为溶剂,提取温度为50℃,提取体系的料液比为1∶20,提取pH5.0,提取时间1h。稳定性实验结果表明:仙人掌果红色素在pH3～5时红色素较稳定,色素随着光照的天数、氧化剂、还原剂浓度增加稳定性变差,红色素对金属离子Na+、Mg2+较稳定,而对Zn2+、Sn2+、Fe3+、Cu2+、Pb2+较不稳定。The purpose was to provide theoretical basis for developing natural colorant from cactus pear fruit.The extraction process conditions were established for red pigment from cactus pear fruit. The stability of the red pigment was researched.The best extraction process condition was as following, extraction agent was 70% ethanol solution, material and extraction agent ratio was 1 ：20 （ w/v）, pH5.0, extraction temperature for 50℃, the extraction time for lh.The results showed that the red pigment from cactus pear fruit was stable at pH3-5, but was unstable to sunlight, oxidizing agent, reducing agent.It was stable to Na^＋ and Mg^2＋ , but unstably to Zn^2＋ , Sn^2＋, Fe^3＋ , Cu^2 ＋ and Pb^2＋.

关 键 词：仙人掌果 红色素 提取工艺 稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]