甜菜叶红色素的提取优化及稳定性研究  

Optimization of Extraction Technology of Red Pigment from The Leaves of Beta Vulgaris Esculenta and Its Stability Studies

作　　者：丁皓玥 胡迎芬[2] 郑妮[2] 王莉[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨陵712100 [2]青岛大学生命科学学院,青岛266071

出　　处：《青岛大学学报（自然科学版）》2016年第3期25-30,共6页Journal of Qingdao University(Natural Science Edition)

基　　金：山东省科技发展计划项目(批准号:2014GSF120011)资助

摘　　要：以红甜菜叶为原料,通过单因素试验对甜菜叶红色素提取条件进行初步探究,并通过正交试验对色素提取工艺进行优化设计,初步探讨了红甜菜叶色素的稳定性。实验结果表明,影响提取最显著的因素是提取液的pH值,其次是乙醇浓度和提取时间,最后是提取温度。最佳提取条件为:提取液pH4.5,70%乙醇浓度,提取4.0h,提取温度20℃。对提取的甜菜叶红色素粗提液进行稳定性研究,结果表明,温度、pH对其稳定性影响显著,添加适量的维生素C和蔗糖有助于提高甜菜叶红色素的稳定性。In present study, the appropriate extraction conditions of Red Pigment from the leaves of Betavulgaris esculenta by single factor experiment were determined and, the influential factors for optimizingextraction of red pigment including extraction temperature, extraction times, pH of extracting agent andethanol concentration were investigated by orthogonal experiments. The results showed that among thefour factors, the pH of extracting agent most significantly affected the absorbance, followed by ethanolconcentration and extraction time, and the last is the extraction temperature. The optimal conditions wereas follows： pH4. 5 , 70% ethanol concentration, extraction time for 4. Oh and extraction temperature at 20℃. Meanwhile, the results for stability suggested that the pH and temperature had significant impact onthe stability of red pigment from leaves of Beta vulgaris esculenta,and adding an appropriate amount of vitaminC and sucrose can improve its stability effectively.

关 键 词：红甜菜叶 色素 正交试验 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]