苹婆果壳色素的提取及稳定性研究  

Optimization of extraction pigment from S.nobilis Smith shell and its stability

作　　者：孔方南 周彩霞 卢美瑛 罗培四 黄丽君 周之珞 周婧 韦优 KONG Fangnan;ZHOU Caixia;LU Meiying;LUO Peisi;HUANG Lijun;ZHOU Zhiluo;ZHOU Jing;WEI You(Guangxi South Subtropical Agricultural Science Research Institute,Guangxi Academy of Agricultural Sciences,Longzhou 532415)

机构地区：[1]广西农业科学院广西南亚热带农业科学研究所,龙州532415

出　　处：《中国食品添加剂》2024年第1期60-70,共11页China Food Additives

基　　金：国家自然科学基金项目(31860533);广西农业科学院基本科研业务专项资助项目(桂农科2021YT163);广西农业科学院基本科研业务专项资助项目(桂农科2022YM23)。

摘　　要：在单因素试验的基础上,通过响应面分析法优化苹婆果壳色素提取工艺,并对其稳定性进行研究。结果表明,苹婆果壳色素最优提取工艺参数为:提取溶剂为1.75%氢氧化钠溶液、料液比1∶200 g/mL、超声功率480 W、提取温度74℃、提取时间60 min,在此条件下色素得率为2.18%±0.02%。苹婆果壳色素耐受40〜60℃的热处理,在避光条件下和中性介质中稳定性良好,对氧化剂H_(2)O_(2)有一定的耐受能力,应避免接触还原剂Na_(2)SO_(3)、金属离子(Cu^(2+)、Ca^(2+)、Al^(3+)、Mg^(2+)、K^(+)),添加低浓度的蔗糖、葡萄糖、麦芽糖与氯化钠利于色素保存。研究结果为苹婆资源综合开发利用和开发新型天然食用色素提供理论参考。s:The extraction of S.nobilis Smith shell pigment was optimized by response surface analysis based on single factor experiment,and its stability was investigated.The results showed that the optimum extraction conditions were as follows:sodium hydroxide solution 1.75%as extraction solvent,solid-to-liquid ratio 1∶200 g/mL,ultrasonic power 480 W,extraction temperature 74℃,and extraction time 60 min.Under the above conditions,the pigment yield was 2.18%±0.02%.The pigment in S.nobilis Smith shell was resistant to heat treatment at 40〜60℃and was stable under light-proof and in neutral pH media.The pigment had a certain tolerance to oxidization reagent of H_(2)O_(2),it should avoid contacting reducing agent Na_(2)SO_(3),and metal ions(Cu^(2+),Ca^(2+),Al^(3+),Mg^(2+),K^(+));low concentrations of sucrose,glucose,maltose and sodium chloride were beneficial to preserve pigments.The study provides theoretical references for comprehensive exploitation and utilization of S.nobilis Smith resources and development of new natural edible pigments.

关 键 词：苹婆果壳 色素 提取 优化 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]