南瓜中β-胡萝卜素提取工艺优化及稳定性研究  

Optimization of Extraction Process and Stability ofβ-Carotene from Pumpkin

作　　者：韩浩 李晓娟[2] 王珣[2] 冷春旭[2] 赵伟[2] 赵曦[2] 李柱刚[3] HAN Hao;LI Xiao-juan;WANG Xun;LENG Chun-xu;ZHAO Wei;ZHAO Xi;LI Zhu-gang(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region,School of Life Sciences,Heilongjiang University,Harbin 150080,China;Biotechnology Research Institute,Heilongjiang Academy of Agricultural Sciences,Engineering Technology Research Center of Pumpkin Breeding and Deep Processing of Heilongjiang Province,Key Laboratory of Crop and Livestock Molecular Breeding of Heilongjiang Province,Harbin 150028,China;Institute of Tillage and Cultivation,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,China)

机构地区：[1]黑龙江大学生命科学学院农业微生物技术教育部工程研究中心,黑龙江省寒区植物基因与生物发酵重点实验室,哈尔滨150080 [2]黑龙江省农业科学院生物技术研究所,黑龙江省南瓜育种与深加工工程技术研究中心,黑龙江省作物与家畜分子育种重点实验室,哈尔滨150028 [3]黑龙江省农业科学院耕作栽培研究所,哈尔滨150028

出　　处：《中国调味品》2023年第10期73-77,共5页China Condiment

基　　金：黑龙江省南瓜产业技术协同创新推广体系(岗位专家项目);黑龙江省省属科研院所科研业务费项目(CZKYF2021-2-B009)。

摘　　要：以南瓜粉为原料,探究了超声辅助乙醇法提取β-胡萝卜素的最佳工艺条件,以单因素试验为基础,进行正交试验考察各影响因素,同时探究所提取β-胡萝卜素的稳定性,包括光照、温度、pH和金属离子的影响。结果表明,南瓜中β-胡萝卜素最佳提取参数为超声时间80 min、超声温度50℃、料液比1∶8(g/mL),在此参数下,β-胡萝卜素提取量为(23.811±0.589)mg/g。在稳定性方面,光照会加速β-胡萝卜素降解,使其保留率加速下降;在100℃时保留率下降较快;在酸性(pH 4)和碱性(pH 8,10)条件下,保留率都有所降低;Na^(+)、K^(+)、Mg^(2+)、Ca^(2+)、Fe^(2+)、Zn^(2+)、Al^(3+)对其具有减色作用,Fe^(3+)具有增色作用。该研究为南瓜色素在调味品中的应用提供了理论参考。With pumpkin powder as the raw material,the optimal process conditions for extraction ofβ-carotene by ultrasonic-assisted ethanol method are explored.Based on single factor test,orthogonal test is conducted to investigate the various influencing factors and explore the stability of extractedβ-carotene,including the effects of light,temperature,pH and metal ions.The results show that the optimal extraction parameters ofβ-carotene from pumpkin are as follows:ultrasonic time is 80 min,ultrasonic temperature is 50℃and solid-liquid ratio is 1∶8(g/mL).Under such parameters,the extraction amount ofβ-carotene is(23.811±0.589)mg/g.In terms of stability,light could accelerate the degradation ofβ-carotene,leading to an accelerated decrease in its retention rate.The retention rate decreases faster at 100℃.Under acidic(pH 4)and alkaline(pH 8,10)conditions,the retention rate decreases.Na^(+),K^(+),Mg^(2+),Ca^(2+),Fe^(2+),Zn^(2+),Al^(3+)have color reducing effect on it,while Fe^(3+)has color enhancing effect.This study has provided theoretical references for the application of pumpkin pigment in edible seasonings.

关 键 词：南瓜粉 Β-胡萝卜素 超声辅助乙醇提取法 工艺优化 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]