甘蔗皮色素的提取工艺及稳定性研究  

Study on Extraction Technology and Stability of Sugarcane Skin Pigment

作　　者：王朝宇[1] 张文静[2] 毕艳红[2] 迟雪文 杨荣玲[2] 赵骏[2] 

机构地区：[1]淮阴工学院化学工程学院,江苏淮安223003 [2]淮阴工学院食品科学与工程学院,江苏淮安223003

出　　处：《食品与发酵科技》2017年第4期55-59,共5页Food and Fermentation Science & Technology

基　　金：国家自然科学基金(21676114;31501421);江苏省青蓝工程项目;江苏省高校自然科学研究面上项目(16KJB530001)

摘　　要：本实验以甘蔗皮为原料,通过正交试验优化得到甘蔗皮色素最佳提取条件:乙醇浓度为80%,提取温度为50℃,提取时间为60min,料液比为1∶40。在此基础上研究pH、光照、温度、金属离子、H_2O_2、抗坏血酸、食盐、蔗糖、葡萄糖、苯甲酸钠对甘蔗皮色素稳定性的影响。甘蔗皮色素在pH<7、避光、较低温度等条件下稳定性较好;甘蔗皮色素的耐氧化性和耐还原性都较差;低浓度食盐、蔗糖、葡萄糖对甘蔗皮色素影响较小,Fe^(3+)、Cu^(2+)导致甘蔗皮色素的吸光度明显降低,高浓度食盐、蔗糖、苯钾酸钠、Fe^(2+)对甘蔗皮色素略有增色的效果。Extracting process of pigment from sugarcane skin through orthogonal experiment was studied. The opti- mum extraction conditions were as follows： ethanol concentration 80%, extraction temperature of 50℃, extraction time 60min, material to liquid ratio of 1：40. On the basis, .the effects of pH, light, temperature, metal ions, H2O2, ascorbic acid, salt, sucrose, glucose, sodium benzoate on the stability for the sugarcane skin pigment were investigated. Under the condition of pH〈7, away from light, low temperature, the stability of sugarcane skin pig- ment was good; the oxidative resistance and reducibility of sugarcane skin pigment were poor; low concentration of salt, sucrose and glucose caused little effective on sugarcane skin pigment; the content of Fe3＋, Cu2＋ decreased ab- sorbance of sugarcane skin pigment, and high concentrations of salt, sucrose, sodium benzoate, Fe2＋ had slight hyperchromic effect on sugarcane skin pigment.

关 键 词：甘蔗皮 色素 提取工艺 稳定性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]