超声辅助提取黄栀子色素及热降解动力学  

Ultrasonic-Assisted Extraction of Gardenia Pigment and Its Thermal Degradation Kinetics

作　　者：刘永[1] 李彩瑜 黄惠敏[1] 彭辉辉[1] 沈曼玉 胡晓慧[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《食品工业》2017年第2期84-87,共4页The Food Industry

基　　金：肇庆学院大学生创新创业训练计划项目(201510580090);肇庆市科技计划项目(2014F012)

摘　　要：以黄栀子为原料,利用超声波辅助提取黄栀子色素,采用响应面法进行优化黄栀子色素的提取参数,建立了超声时间、乙醇体积分数和料液比对黄栀子色素提取的数学模型,并对黄栀子色素的热降解动力学进行研究。结果表明,超声时间和乙醇体积分数对黄栀子色素的提取影响显著,料液比对黄栀子色素的提取影响不显著。最佳提取参数为:超声时间41 min、乙醇体积分数54%、料液比1︰82(g/m L)。在此条件下黄栀子色素提取液的吸光度为1.828,与预测值无显著性差异。热降解动力学研究表明黄栀子色素应避免在高温和酸性环境中使用。Gardenia was used as the raw materials to extract gardenia pigment using ultrasonic technology. The response surface methodology was used to optimize the extraction parameters of gardenia pigment and a mathematical model of ultrasonic time, ethanol concentration and solid-liquid ratio on the extraction of pigment was established, and the thermal degradation kinetics of the pigment was also studied. The results showed that the effects of ultrasonic time and ethanol concentration on the extraction of pigment were significant, while the effect of solid-liquid ratio was not significant; the optimal extraction parameters were that ultrasonic time of 41 min, ethanol concentration of 54%, solid-liquid ratio of 1 ： 82 （g/ mL）, under which the absorbance was 1.828 and there was no significant difference with prediction value; Thermal degradation kinetics studies showed gardenia pigment should be avoided at high temperature and acidic environment.

关 键 词：超声波 黄栀子色素 热降解动力学 

分 类 号：TS264.4[轻工技术与工程—发酵工程]