建阳桔柚果皮色素的超声提取及其稳定性研究  

Research on Stability of Jianyang Tangelo Peel Pigment by Ultrasonic Extraction

作　　者：纪颖[1,2] 吕峰[1] 陈华瑜[2] 林滢颖 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建林业职业技术学院,福建南平353000

出　　处：《武夷学院学报》2017年第9期6-12,共7页Journal of Wuyi University

基　　金：福建省教育厅科技项目(2016JAT160736)

摘　　要：采用超声工艺提取建阳桔柚果皮色素,通过单因素和正交试验进行分析,最佳提取条件为:料液比1∶25,超声时间14min,浸提温度40℃。研究表明:建阳桔柚果皮色素的热稳定性差,温度越高越不利于色素稳定,适宜的温度是20~40℃;光照和氧气都可降低色素的稳定性;Na^+、K^+、Ca^(2+)对建阳桔柚果皮色素稳定性影响不大,而蔗糖、Mg^(2+)、Fe^(2+)影响色素稳定性,pH在8.0~9.0时,色素较稳定。Extracting pigment from Jianyang tangelo peel by ultrasonic method was analyzed. The results of single-factor and orthogonal experiments showed that the optimal extraction conditions were following: material-liquid radio 1 ∶ 25, ultrasonic time 14 min, extracting temperature 40℃. Jianyang tangelo peel pigment was unstable to heat, and it was the stablest at temperature 20~40℃; and sunlight and oxygen could speed up its degradation. Sodium ion, potassium ion and calcium ion have no effect on the stability of pigment, but sucrose,magnesium ion, ferric ion have a negative effect on pigment stability, and it was the stablest at the pH8.0~9.0.

关 键 词：建阳桔柚果皮 色素 超声波提取法 稳定性 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]