一种血红密孔菌色素提取工艺优化及稳定性研究  

Study on Process Optimization and Stability of Pigment Extraction of Pycnoporus sanguineus

作　　者：张新欣[1] 敖天杰 张成程[2] 江念[2] 郑小江[1,2] 

机构地区：[1]湖北民族学院林学园艺学院,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000

出　　处：《湖北民族学院学报（自然科学版）》2016年第4期455-459,474,共6页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：湖北省自然科学基金创新群体项目(2009CDA115);生物资源保护与利用湖北省重点实验室开放基金项目(PKLHB1525;1526);恩施州技术研发项目(2013;2014)

摘　　要：以一株含有大量红色色素的野生血红密孔菌子实体为试验材料,以提取温度、乙醇体积分数、提取时间3个因素为指标对其进行了色素提取工艺优化,并对该子实体色素的稳定性进行了研究.其结果表明:血红密孔菌子实体色素的最佳提取工艺条件为:提取温度为85℃,乙醇体积分数为70%,提取时间为80min,色素含量3.84 mg/g.色素稳定性研究表明,该色素对温度、氧化剂、还原剂、金属离子等的稳定性较好,在食品、工业中具有较大的开发利用价值,值得更加深入的研究.In this study,a strain containing a large amount of red pigment in wild Pycnoporus fruitbody is taken as test material,and 3 factors,namely,extraction temperature,ethanol concentration and extraction time are used for the extraction process of optimization,and the stability of the fruiting body of pigment is studied.The results show that：optimum extraction conditions of blood red hole fruiting body pigment,70%ethanol,extraction temperature of 85℃, extraction time 80 min,pigment content 3.84 mg/g.The research results of pigment stability shows that the pigment has good stability,such as temperature,oxidizing agent, reducing agent,metal ion and so on. It has great development and utilization value in food and industry, and it is worth further research.

关 键 词：血红密孔菌 色素 提取工艺 稳定性 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]