菱角皮红色素的提取及其稳定性研究  

Study on the Extraction and Stability of Red Pigment from Trapa natans Husk

作　　者：黄爱妮[1] 王洪斌[1] 严碧云[1] 梅大佐 赵昕[1] 向梦甜 HUANG Ai-ni;WANG Hong-bin;YAN Bi-yun;MEI Da-zuo;ZHAO Xin;XIANG Meng-tian(School of Urban Construction,Wuchang Institute of Technology,Wuhan 430065,China;Hubei Huagui Food Co.,Ltd.,Honghu 433200,China)

机构地区：[1]武昌工学院城市建设学院,武汉430065 [2]湖北华贵食品有限公司,湖北洪湖433200

出　　处：《中国调味品》2022年第6期188-191,211,共5页China Condiment

基　　金：湖北省教育厅科研计划项目(B2019297)。

摘　　要：以菱角皮为原料,通过比较,选择超声波辅助乙醇对其中的红色素进行提取,分别采用单因素试验和正交试验对提取工艺进行了优化,并对提取的菱角皮红色素的稳定性进行了研究。试验结果表明,超声波辅助乙醇提取菱角皮红色素的最佳工艺条件为:料液比1∶60(g/mL)、乙醇浓度60%、超声提取时间50 min、超声温度60℃、超声波功率900 W,在此条件下,菱角皮红色素提取液的吸光值最高,提取效果最好。菱角皮红色素的稳定性试验结果表明,菱角皮红色素具有良好的热稳定性,光线对其稳定性有一定的影响,pH对其稳定性的影响较大。With Trapa natans husk as the raw material,through comparison,ultrasound-assisted ethanol is selected to extract the red pigment.The extraction process is optimized by single factor test and orthogonal test,and the stability of red pigment extracted from Trapa natans husk is studied.The results show that the optimum process conditions of ultrasound-assisted ethanol extraction of red pigment from Trapa natans husk are as follows:solid-liquid ratio is 1∶60(g/mL),ethanol concentration is 60%,ultrasonic extraction time is 50 min,ultrasonic temperature is 60℃,ultrasonic power is 900 W.Under these conditions,the absorbance value of red pigment from Trapa natans husk is the highest and the extraction effect is the best.The results of the stability test of red pigment from Trapa natans husk show that the red pigment has good thermal stability,light has a certain influence on its stability,and pH has a greater influence on its stability.

关 键 词：菱角皮 红色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]