超声波辅助提取玫瑰花色素及其稳定性研究  

Study of ultrasonic assisted rose pigment extraction and its stability

作　　者：徐菀璐[1] 罗华[1] 来明月[1] 王宇[1] 吴仙阳 XU Wan-Lu;LUO Hua;LAI Ming-Yue;WANG Yu;WU Xian-Yang(Xishuangbanna Centers for Disease Control and Prevention, Jinghong 666100, China)

机构地区：[1]西双版纳州疾病预防控制中心,景洪666100

出　　处：《食品安全质量检测学报》2018年第11期2830-2835,共6页Journal of Food Safety and Quality

摘　　要：目的确定超声波辅助提取玫瑰花色素的最佳条件,探索pH值、温度、光线、食品添加剂(淀粉、抗氧化剂、防腐剂)、金属离子对玫瑰花色素稳定性的影响。方法采用超声波辅助法提取玫瑰花色素,通过正交试验确定最佳提取条件。根据玫瑰花色素吸光值的变化研究pH值、温度、光线、食品添加剂、金属离子对玫瑰花色素稳定性的影响。结果最佳工艺条件为:65%乙醇提取、料液比1:160(m:V)、超声波功率500 W、超声波处理30 min、提取1次、提取量为29.505 AV。玫瑰花色素在酸性条件下稳定,且温度、光线、防腐剂、过氧化氢、食品基质、Ca2+对玫瑰花色素稳定性影响不大,而硫代硫酸钠和Fe3+会对其稳定性产生较大的影响。结论该研究可为玫瑰花色素的开发利用提供理论支持。Objective To determine the best conditions of extracting rose pigment by using ultrasonic assisted extraction and explore the effects ofpH, temperature, light, food additives and metal ions on stability of rose pigment. Methods The rose pigment was extracted by ultrasonic method and the optimum extraction conditions were determined by orthogonal test. The effects of pH, temperature, light, food additives and metal ions on stability of rose pigment were studied according to the change of absorbance. Results The optimum conditions of extracting rose pigment were as follows： 65% ethanol, material/solvent ratio of l：160（m：V）, ultrasonic wave power of 500 W, and extracting 30 min for 1 time. The extracting dosage was 29.505 AV. Rose pigment was stable in the condition of acidity, temperature, light, preservatives, hydrogen peroxide, food matrix and Ca^2＋ had a little influence on the stability of the rose pigment, and sodium thiosulfate and Fe^3＋ had a great influence on its stability. Conclusion This study can provide theoretical support for the development and utilization of rose pigment.

关 键 词：玫瑰花色素 超声波 提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]