微波辅助提取火龙果果皮红色素及其稳定性的研究  

Microwave-assisted Extraction and Stability of Red Pigment from Pitaya Peel

作　　者：张兆英 韩婧 宋丽丽 张亚楠 王君 ZHANG Zhao-ying;HAN Jing;SONG Li-li;ZHANG Ya-nan;WANG Jun(College of Life Sciences,Cangzhou Normal University,Cangzhou 061001,China)

机构地区：[1]沧州师范学院生命科学学院

出　　处：《中国调味品》2019年第10期168-172,共5页China Condiment

基　　金：沧州市科技计划项目(162204001)

摘　　要：以火龙果果皮为试验材料,选择微波辅助法提取果皮红色素。在试验过程中,设计了单因素试验,探究微波功率、料液比、提取时间、乙醇浓度对火龙果果皮红色素提取的影响。在单因素试验的基础上,进行正交试验设计,通过正交试验筛选出火龙果果皮红色素的最佳提取条件,并对色素稳定性进行了研究。试验结果得出,微波辅助法提取火龙果果皮红色素的最佳提取条件为:微波功率400 W,料液比1∶30,乙醇浓度30%,提取时间80 s。通过对火龙果果皮红色素的稳定性研究发现:高温、强光对火龙果果皮红色素的稳定性影响较大;食用酸和甜味剂浓度越高,色素稳定性越低;金属离子中Cu 2+和Fe 3+对火龙果果皮红色素稳定性的影响最为强烈。The microwave-assisted extraction of red pigment from pitaya peel is studied.During the experiment,the single factor experiment is designed to explore the effects of microwave power,material-liquid ratio,extraction time and ethanol concentration on the extraction of red pigment from pitaya peel.On the basis of single factor experiment,orthogonal experiment design is carried out.The optimum extraction conditions of red pigment from pitaya peel are screened by orthogonal experiment,and the stability of the pigment is studied.The results show that the optimum extraction conditions of red pigment from pitaya peel by microwave-assisted extraction are as follows:microwave power is 400 W,solid-liquid ratio is 1∶30,ethanol concentration is 30%,extraction time is 80 s.The stability of red pigment from pitaya peel is studied.It is found that high temperature and strong light have great influence on the stability of red pigment from pitaya peel.The higher the concentration of edible acid and sweetener,the lower the stability of red pigments.Cu 2+and Fe 3+in metal ions have the strongest influence on the stability of red pigment from pitaya peel.

关 键 词：火龙果 果皮 红色素 微波提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]