芦柑黄色素的提取及其稳定性研究  

Studies on extraction of a yellow pigment from ponkan peel and its stability

作　　者：莫仕彬[1] 冯炜[1] 刘光智[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《饮料工业》2013年第4期26-28,35,共4页Beverage Industry

摘　　要：以闽南芦柑为材料,研究了芦柑皮中黄色素的最佳提取工艺及其性能。对提取工艺的研究结果表明,采用微波辅助提取,芦柑皮黄色素最佳提取条件为:微波作用4min、料液比1∶25、微波功率600W、温度55℃。芦柑黄色素的热稳定性不是很好,具有极强的还原性,氧化性极差。对芦柑黄色素性能的研究结果表明,碱性或酸性对其都有一定的影响,pH为12时影响最大;Na+、Ca2+、K+、Zn2+、Al3+、Cu2+、Mg2+对芦柑黄色素的稳定性有一定干扰性,而Fe3+对其干扰性最强。A yellow pigment was extracted from ponkan peel. Studies were carried out on the optimal extraction technology as well as the property of the pigment. The results of the study on extraction technology indicated that the optimum conditions for the microwave-assisted extraction of the yellow pigment from ponkan peel included microwave treatment for 4min, material-liquid ratio 1：25, microwave power 600W and microwave temperature 55~C. The thermal stability of the yellow pigment was a little poor, and it had a strong reducibility but a bad oxidability. The results of the study on its property showed that both acidity and alkalinity had certain impacts on it, and the top impact took place at pill2; Fe^3＋, Na^＋, Ca^2＋, K^＋, Zn^2＋, Al^3＋, Cu^2＋ and Mg^2＋ affected its stability to different extents, among which Fe：~＋ had the most intense effect.

关 键 词：微波提取 芦柑黄色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]