两种超声提取法对黑米色素稳定性的影响  

Effect of two ultrasonic extraction methods on black rice pigment stability

作　　者：李静[1] 华泽田[1] 周中凯[1] 杨桐[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2016年第11期13-16,共4页Cereals & Oils

基　　金：国家自然科学基金(31471701);科技部农业成果转化项目(2014GB2A100527);天津市高等学校科技发展基金计划(20120608)

摘　　要：采用避光超声水提(蒸馏水为浸提剂)和醇提(95%乙醇∶0.1 mol/L盐酸液(85∶15,v/v)为浸提剂)法提取黑米色素,探讨pH、温度、光照、氧化剂、还原剂等因素对黑米色素稳定性的影响。结果表明,醇提色素和水提色素的最大吸收波长分别在540、495 nm。醇提色素在中强酸介质中稳定,但其热稳定性差;而水提色素的热稳定性较好。醇提色素和水提色素在避光下均呈现较好的稳定性,但醇提色素稳定性更佳。醇提色素的抗氧化活性较高,还原剂对其增色效果明显。该研究内容将为黑米色素的提取、保存和优化设计提供参考。Black rice＇pigment was extracted by two methods including ultrasonic water extraction （distilled water as extracting agent ） and ultrasonic ethanol extraction （95% ethanol ： 0.1 mol/L hydrochloric acid （85 ： 15, v/g ）as extracting agent ）, respectively. The effects of factors such as pH, temperature, light, oxidant and reducer on black rice pigment stability were analyzed. The results showed that the maximum absorption wavelengths of the ethanol and water extraction were 540 and 495 nm. The ethanol extraction should be processed in middle-strong acid medium. It displayed poor thermal stability while the water extraction had better values.The ethanol and water extraction both displayed better stability in the dark, while the ethanol extraction had the higher light-stability. Higher antioxidant capacity and significant hyperchromic effect were found in the ethanol extraction as compared to water extraction. It provided a valuable reference for the extraction, preservation and optimization design of black rice pigment.

关 键 词：黑米 色素 水提 醇提 稳定性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]