紫甘蓝色素提取条件优化及其稳定性研究  

Optimized Extraction Conditions and Stability of Purple Cabbage Pigment

作　　者：闻月冰 邹宇[1] 胡立明[2] 田密霞[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]空军勤务学院航空军需系,江苏徐州221006

出　　处：《北方园艺》2014年第10期127-130,共4页Northern Horticulture

基　　金：国家科技支撑计划资助项目(2012BAD38B05);大连市科技计划资助项目(2012E13SF106);大连民族学院"大学生创新创业训练计划"资助项目(X201403046)

摘　　要：以紫甘蓝为试材,对紫甘蓝色素的最佳提取条件以及温度、光照、金属离子和食品添加剂对其稳定性的影响进行了研究。结果表明:紫甘蓝色素的最佳提取条件为30%乙醇溶液提取剂,液固比25∶1mL/g,浸提温度30℃,浸提时间40min;在此条件下,紫甘蓝色素提取液的最大色价为8.4U/mL。高温和光照会降低紫甘蓝色素的稳定性,金属离子Cu2+、Fe2+、Fe3+可使其变色;紫甘蓝色素在葡萄糖、蔗糖、山梨酸钾和苯甲酸钠溶液中比较稳定,而柠檬酸对其有增色作用。Taking purple cabbage as material, the optimum extraction conditions of purple cabbage pigment and effect of temperature, light, metal ions and food additives on pigment stability were studied. The results showed the optimum extraction conditions as follows： extractant, 30% ethanol; liquid-solid rate, 25 ： 1 mL/g; extraction temperature, 30℃ ; extraction time,40 min. Under these conditions, the largest color value of pigment extraction was 8. 4 U/mL. Heat and light could reduce the stability of purple cabbage pigment. Some metal ions such as Cu2＋ ,Fe2＋ and Fe3＋ could change its color. The pigment was relatively stable under glucose, sucrose, potassium sorbate and sodium benzoate solutions, but the citric acid might lead to increase in its color.

关 键 词：紫甘蓝 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]