超声波辅助提取紫甘蓝色素及稳定性研究  

Study on Ultrasonic-Assisted Extraction and Stability of Purple Cabbage Pigment

作　　者：刘伟 刘军海[2] 何敏 LIU Wei;LIU Jun-hai;HE Min(College of Chemistry&Environmental Science,Shaanxi University of Technology,Hanzhong 723000,China;Key Laboratory of Catalysis Foundation and Application in Shaanxi Province,Shaanxi University of Technology,Hanzhong 723000,China)

机构地区：[1]陕西理工大学化学与环境科学学院,陕西汉中723000 [2]陕西理工大学陕西省催化基础与应用重点实验室,陕西汉中723000

出　　处：《中国调味品》2022年第8期182-186,共5页China Condiment

基　　金：陕西省科技厅项目(2019QYPY-144,2021CGBX-27);陕西省教育厅重点科学研究计划项目(20JS017)。

摘　　要：以紫甘蓝鲜叶为原料,通过超声波辅助提取紫甘蓝色素,在探究紫甘蓝色素提取的单因素试验基础上,设计正交试验寻找出紫甘蓝色素提取的最优条件,并进一步探究温度、光照、蔗糖、食盐、金属离子以及防腐剂对紫甘蓝色素稳定性的影响。试验结果表明,紫甘蓝色素提取的最优条件为:以蒸馏水为提取剂,控制料液比为1∶6(g/mL),提取pH值为2,提取温度为50℃,提取时间为50 min,在该工艺条件下紫甘蓝色素的提取效果较为显著。紫甘蓝色素稳定性试验结果表明,在日光光照、温度过高以及添加苯甲酸钠防腐剂的条件下会破坏紫甘蓝色素的稳定性,蔗糖、食盐可以与紫甘蓝色素一同使用,对稳定性影响不明显,金属离子Mg^(2+)、Cu^(2+)对紫甘蓝色素的稳定性无明显影响,Fe^(2+)、Na^(+)、K^(+)、Zn^(2+)对紫甘蓝色素的稳定性有促进作用,而Fe^(3+)则会降低紫甘蓝色素的稳定性,并使色素溶液颜色变为棕色。该研究结果可为紫甘蓝鲜叶在食用调味品中的利用提供理论参考。Using fresh purple cabbage leaves as the raw materials,the purple cabbage pigment is extracted by ultrasonic-assisted extraction.Based on the single factor experiment of purple cabbage pigiment extraction,the orthogonal experiment is designed to determine the optimal conditions for the purple cabbage pigiment extraction,and the effects of temperature,light,sucrose,salt,metal ions and preservatives on the stability of purple cabbage pigment are further explored.The test results show that the optimal conditions for the extraction of purple cabbage pigment are as follows:taking distilled water as the extractant,the solid-liquid ratio is 1∶6(g/mL),extraction pH is 2,extraction temperature is 50℃,and extraction time is 50 min.Under such conditions,the extraction effect of purple cabbage pigment is more significant.The results of the purple cabbage pigment stability test show that the stability of purple cabbage pigment can be destroyed under the conditions of sunlight,high temperature and the addition of sodium benzoate preservative.Sucrose and salt can be used together with purple cabbage pigment,which have no significant effect on the stability.The metal ions Mg^(2+) and Cu^(2+) have no significant effect on the stability of purple cabbage pigment.Fe^(2+),Na^(+),K^(+) and Zn^(2+) have the effect of promoting the stability of purple cabbage pigment,while Fe^(3+)can reduce its stability and make the color of pigment solution turn brown.The research results can provide theoretical reference for the utilization of fresh purple cabbage leaves in edible condiments.

关 键 词：紫甘蓝 超声波辅助提取 色素 正交试验 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]