巴旦杏壳天然黄色素提取及其稳定性研究  

Extraction and stability of natural yellow pigment from almond shell

作　　者：王凤洁[1] 沈国良[1] 李良[1] 马少君[1] 程贵刚[1] 邹明旭[1] 

机构地区：[1]沈阳工业大学石油化工学院,辽宁辽阳111003

出　　处：《南京林业大学学报（自然科学版）》2013年第1期105-110,共6页Journal of Nanjing Forestry University：Natural Sciences Edition

摘　　要：巴旦杏壳是巴旦杏加工过程中的废弃物,利用水/乙醇为浸提剂,在75℃,浸提时间为2 h,料液比为1 g∶15 mL条件下,可提取巴旦杏壳黄色素及木质素。对提取出的黄色素稳定性进行了研究,结果表明,杏壳黄色素在避光条件下的稳定性较好,日光照射会影响黄色素稳定性;杏壳黄色素在一定温度下稳定性较好,但当温度达到85℃时,吸光度明显下降;蔗糖、pH对杏壳黄色素稳定性有影响;Na+、K、Ca2+、Mg2+等金属离子对杏壳黄色素稳定性没有明显影响,而Cu2+、Al3+对杏壳黄色素稳定性影响较大;氧化剂对杏壳黄色素稳定性影响较大;还原剂Vc对杏壳色素稳定性影响不大。Almond shell is processing waste from the almond process and it was used as the raw material for extracting pigment and lignin with water/ethanol as extractant at 75 ℃,2 h,and the ratio of material to liquid was 1 g∶15 mL.It was shown from the light stability results that the almond shell pigment was relatively stable in dark condition,but it was sensitive in the natural light and easily degradable.It was stable under 85 ℃,but the absorbance decreased obviously at 85 ℃.Sucrose and pH also influence the stability of pigment.In addition,Na＋,K＋,Ca2＋,Mg2＋ had little effect on the stability of almond shell pigment,but Cu2＋ and Al3＋ were effect on the pigment stability seriously.Oxidants were effect on stability of the pigment very much.Vc was little effect on the almond shell pigment.This research provides a reference for development and utilization of natural almond shell pigment.

关 键 词：巴旦杏壳 天然黄色素 提取条件 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]