青藏高原甜菜红色素制备工艺优化及 不同条件对色素稳定性的影响  

Optimization of Beet Red Pigment Preparation Technology and Effect of Different Conditions on the Stability of Beet Red Pigment in Qinghai-Tibet Plateau

作　　者：蔡庭秀 叶英[1,3] 赵永珍 刘耀耀 刘哲 乔杨波 王睿燕 CAI Ting-xiu;YE Ying;ZHAO Yong-zhen;LIU Yao-yao;LIU Zhe;QIAO Yang-bo;WANG Rui-yan(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;Qinghai Shenghang Agriculture and Animal Husbandry Technology Development Co.,Ltd.,Jianzha 811200,China;Key Laboratory of Agricultural Product Processing in Qinghai-Tibet Plateau of Qinghai Province,Xining 810016,China)

机构地区：[1]青海大学农牧学院,西宁810016 [2]青海圣航农牧科技开发有限公司,青海尖扎811200 [3]青海省青藏高原农产品加工重点实验室,西宁810016

出　　处：《中国调味品》2020年第12期52-58,共7页China Condiment

摘　　要：以青藏高原种植的甜菜根为原料,通过单因素试验及响应面试验,优化甜菜红色素的制备工艺;以红色素得率为指标,通过热稳定性、光稳定性、酸碱稳定性、耐氧化性、耐还原性及护色试验对甜菜红色素稳定性进行评价。结果表明,乙醇提取浓度为50%,超声温度为40℃,料液比为1∶50,超声提取34 min时,甜菜红色素提取得率最高,为0.251%;稳定性试验表明,甜菜红色素对光、酸及氧化剂的稳定性相对较好,但对热、碱、还原剂的稳定性相对较差,其最佳使用pH范围为4~7,且适当浓度抗坏血酸对红色素具有一定的增色作用。Taking beet root growin in Qinghai-Tibet Plateau as the raw material,the preparation technology of red pigment is optimized by single factor test and response surface test.By taking the yield of red pigment as the index,the stability of beet red pigment is evaluated by the tests of thermal stability,light stability,acid-base stability,oxidation resistance,reduction resistance and color protection.The results show that the highest yield of beet red pigment is 0.251%when the ethanol extraction concentration is 50%,the ultrasonic temperature is 40℃,the ratio of solid to liquid is 1∶50,and the extraction time is 34 min.The stability test shows that the red pigment is relatively stable to light,acid and oxidant,but is not stable to heat,alkali and reductant,and its optimum pH range is 4~7,meanwhile,ascorbic acid of appropriate concentration has a certain color enhancing effect on the red pigment.

关 键 词：甜菜红色素 Box-Behnken响应面试验 工艺优化 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]