苋菜红色素的超高压提取工艺及稳定性研究  

Study on the ultra-high pressure extracting technology and stability of red pigment from amaranth

作　　者：尹琳琳 陈银玲 刘萍 YIN Lin-lin;CHEN Yin-ling;LIU Ping(College of Biological Engineering,Huainan Normal University,Huainan 23203)

机构地区：[1]淮南师范学院生物工程学院,淮南232038

出　　处：《食品科技》2018年第9期314-320,共7页Food Science and Technology

基　　金：安徽省2016年质量工程项目(2016ckjh184);淮南师范学院2017年度科学研究项目(2017xj87)

摘　　要：以超高压提取技术法研究苋菜红色素提取工艺、并对红色素进行稳定性分析。采用单因素与响应面分析实验法,研究超高压技术法提取苋菜红色素的最佳工艺,同时与传统乙醇溶剂提取法对比分析;分析提取的天然红色素粗提物在氧化剂、还原剂、pH、光照、温度、糖等条件下的稳定性。结果表明:超高压提取技术的最佳提取条件为处理压力400 MPa、提取时间3 min、料液比1:70(g:mL),与乙醇溶剂提取法相比,在提取时间与效果上具有显著优势。所得天然色素的抗氧化性、抗还原性、耐高温和抗碱性较差,在葡萄糖和蔗糖溶液中和光照条件下较稳定。The extracting technology of amaranth pigment was studied by ultrahigh pressure extraction and the stability of red pigment was analyzed. The optimum technology of extracting amaranth red pigment by ultrahigh pressure technology were determined with single factor and response surface analysis method, and compared with the method of traditional ethanol solvent extraction. Meanwhile, the stability of extracts from natural red pigment in oxidant, reducing agent, pH value, illumination, temperature and sugar were analyzed. The results showed that： the optimum extracting conditions of ultra-high pressure technology was as follows： the pressure 400 MPa, the extraction time 3 min, the liquid ratio 1：70（g：mL）, which has remarkable advantage in extraction time and effect compared with ethanol solvent extraction method. The obtained natural pigments have worse stability when it under such conditions as oxidation, reduction, high temperature and alkali, and are stable in glucose and sucrose solution and under light conditions.

关 键 词：苋菜红色素 超高压技术 溶剂提取法 稳定性 

分 类 号：R284.2[医药卫生—中药学]