响应面法优化提取百香果皮花色苷类色素及其稳定性研究  

Optimization of Extraction and Stability of Anthocyanins from Passion Fruit Skin by Response Surface Methodology

作　　者：王鑫蒙 艾春辛 赵文静[1] 石彬 张伟[1] 郭娇[1] WANG Xinmeng;AI Chunxin;ZHAO Wenjing;SHI Bin;ZHANG Wei;GUO Jiao(School of Chemistry&Materials Engineering,Xinxiang University,Xinxiang 453003;Xinxiang Boyuan Technology Co,,Ltd.,Xinxiang 453003)

机构地区：[1]新乡学院化学与材料工程学院,新乡453003 [2]新乡市博源科技有限公司,新乡453003

出　　处：《食品工业》2023年第3期95-99,共5页The Food Industry

基　　金：2020年国家级大学生创新创业训练计划项目名单创新训练项目(202011071005);2020年河南省本科高校省级大学生创新创业训练计划项目(S202011071023)。

摘　　要：以百香果为原料,以花色苷类色素提取率为响应值,通过单因素试验、酸化乙醇浸提和响应面法对百香果中的花色苷类色素提取工艺进行优化,确定最佳提取条件为原料粒度0.25 mm过筛、提取时间1.5 h、提取温度55℃、乙醇体积分数65%、溶剂pH 2.4、料液比1︰20 (g/mL)。花色苷类色素提取率为3.520 mg/g。同时,对花色苷类色素稳定性分析得出:避光、高蔗糖浓度、低氧化剂浓度、高还原剂浓度有利于花色苷类色素的稳定。The extraction process was optimized by univariate experiment,acid ethanol extraction and response surface method.By optimizing the extraction process of anthocyanin pigment,the optimal extraction condition was determined as follows:the raw material granularity 0.25 mm,the time 1.5 h,the temperature 55℃,the ethanol concentration 65%,the pH 2.4,the ratio of solid material to liquid 1:20(g/mL).The extraction rate of anthocyanin pigment was 3.520 mg/g.At the same time,the stability analysis of anthocyanin pigments shows that avoiding light,high sucrose concentration,low oxidant concentration and high reductant concentration are beneficial to the stability of anthocyanin pigments.

关 键 词：百香果外果皮 花色苷 浸提 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS209[轻工技术与工程—食品科学与工程]