仙人掌果红色素的制备及其在酸性饮料中应用稳定性的研究  

Preparation of Opuntiaficus-indica Red Pigment and Its Application Stability in Acidic Beverages

作　　者：董迪迪 刘娟 程时劲 DONG Di-di;LIU Juan;CHENG Shi-jin(School of Nursing and Health Management,Wuhan Donghu University,Wuhan 430212,China)

机构地区：[1]武汉东湖学院护理与健康管理学院,湖北武汉430212

出　　处：《饮料工业》2023年第3期1-5,共5页Beverage Industry

基　　金：湖北省教育厅科学技术研究计划项目(B2022308);武汉东湖学院青年基金(dhzk2021006)。

摘　　要：以新鲜的仙人掌果为主要原料,通过醇提和大孔树脂纯化的工艺制备仙人掌果红色素,并研究了pH、温度、光照等对该色素在酸性饮料中应用稳定性的影响。本研究结果表明:仙人掌果红色素粗提物适宜的提取工艺条件为溶剂80%乙醇、料液比1∶4、提取温度50℃、提取时间2h;仙人掌果红色素适宜的纯化工艺条件:粗提物浓缩为3倍原料质量、洗脱液(乙醇)浓度为70%;pH、光照、温度对仙人掌果红色素在酸性饮料中的稳定性都具有一定影响,因此,仙人掌果红色素可在酸性饮料中广泛应用。Using fresh opuntiaficus-indica as the main raw material,the opuntiaficus-indica red pigment was prepared by alcohol extraction and macroporous resin purification,and the effects of pH,temperature and light on the application stability of the pigment in acidic beverages were studied.The results of this study showed that the suitable extraction process conditions for the crude extract of cactus fruit red pigment were as follows:solvent 80% ethanol,solid-liquid ratio 1∶4,extraction temperature 50℃,extraction time 2h;suitable purification process conditions for cactus fruit red pigment:The crude extract was concentrated to 3 times the mass of the raw material,and the concentration of the eluent(ethanol)was 70%;pH,light,and temperature all had a certain influence on the stability of opuntiaficus-indica red pigment in acidic beverages.Therefore,opuntiaficus-indica red pigment can be widely used in acidic beverages.

关 键 词：仙人掌果红色素 提取 纯化 稳定性 

分 类 号：TQ041[化学工程]