响应面优化超声辅助提取黑玉米色素及其稳定性研究  

Study on Ultrasonic-assisted Extraction of Black Corn Pigment with Response Surface Optimization and Its Stability

作　　者：赵薇 张彦[1] 李丽霞[1] 单长城 王培[1] 曹建蕾 ZHAO Wei;ZHANG Yan;LI Li-xia;SHAN Chang-cheng;WANG Pei;CAO Jian-lei(School of Chemical Engineering,Hengshui University,Hengshui 053000,China)

机构地区：[1]衡水学院化工学院,河北衡水053000

出　　处：《中国调味品》2020年第9期171-177,共7页China Condiment

基　　金：衡水市科学技术局项目(2019011013Z)。

摘　　要：为了充分利用黑玉米色素资源,在单因素实验基础上,采用响应面优化超声辅助提取黑玉米色素的工艺条件,并对其稳定性进行研究。结果表明,优化所得最优提取参数为:选用乙醇溶液为提取溶剂,浓度为50%,料液比为1∶20(g/mL),提取时间为45min,温度为35℃。黑玉米色素稳定性研究结果表明,该色素具有较强的抗氧化性、抗还原性;在自然光照射下无任何不良影响;加入常用食品添加剂对黑玉米色素无影响;常见金属盐离子如Fe^3+、Cu^2+、Mg^2+等对黑玉米色素影响极小。In order to make full use of black corn pigment resources,based on the single factor experiment,the process conditions for ultrasonic-assisted extraction of black corn pigment using response surface optimization method and its stability are studied.The results show that the optimal extraction parameters are as follows:ethanol solution is selected as the extraction solvent,the concentration is 50%,the solid-liquid ratio is 1∶20(g/mL),the extraction time is 45 min,and the temperature is 35℃.The research results of black corn pigment stability show that the pigment has strong anti-oxidation and anti-reduction properties;it has no adverse effects under natural light irradiation;adding common food additives have no effect on black corn pigment;common metal salt ions such as Fe^3+,Cu^2+,Mg^2+have little effect on black corn pigment.

关 键 词：黑玉米色素 提取 超声波 响应面优化法 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]