超声波作用下提取茜草色素及稳定性实验  

Extraction of the pigment of cabbage under ultrasonic and its stability

作　　者：陈小全[1] 杨晓东 邵辉莹[1] 翟虎[1] 周秀艳[3] 

机构地区：[1]泰山医学院化学与化学工程学院,山东泰安271000 [2]泰安市园林局,山东泰安271000 [3]四川大学化工学院,四川成都610065

出　　处：《泰山医学院学报》2013年第3期173-176,共4页Journal of Taishan Medical College

基　　金：泰山医学院科研计划课题:2010ZR0222010-2011

摘　　要：目的探讨超声波法作用下提取茜草中色素的影响因素,确定超声波法提取茜草色素的最佳条件;研究茜草色素稳定性条件。方法以超声波的功率、超声的时间、温度、料液比为4因素,进行3水平的单因素试验和正交试验,探讨外部条件更改时的稳定性。结果结果表明,提取的最佳工艺条件为超生辅助功率70 W,浸提时间40 min,浸提温度40℃,蒸馏水为浸提剂,液固比为50∶1(ml/g)。结论茜草色素对光的稳定性较好;在室温下亦很稳定,温度升高其降解速度加快;对酸稳定性较好,对碱和热稳定性较差;食品添加剂蔗糖和柠檬酸对其稳定性影响较小;耐氧化性较好,耐还原性稍差;Na+、和Ca2+等离子对色素基本无影响,Fe2+、Cu2+和等对其稳定性有一定的影响。Objective： The purpose was to explore the method of extracting for pigment under ultrasound and its stability from cabbage. Methods： The single factor and orthogonal tests for extraction were used to determine the optimum conditions andits stability of the pigment. Results ：The results indicated that the optimal conditions were determined as follows： ultrasound70w , time 40 min, extraction temperature 40℃, ratio was 1： 50（per 1.0g black rice）. The effect of light on stability and at room temperature on pigment it were high and the effects of acid was low, and the effects of alkali and food additives sucrose and citric acid were low. Antioxi - dant p roperty of the purple Rubiaceae was high but anti - reductive property of itwas low. Na＋ ,Ca2＋ plasma had little effect on pigment and Fe2＋ , Cu2＋ Conclusion： The method of extracting Rubiaceae shorten the time of extraction, more effective and more economical.

关 键 词：茜草色素 超声波 稳定性 提取 

分 类 号：R283[医药卫生—中药学]