微波辅助提取火龙果果皮色素及其稳定性的研究  

Microwave-assisted Extraction and Stability of Pigment from Pitaya Peel

作　　者：郝抗园 买申申 郝文 王兆琛 徐辉艳 HAO Kangyuan;MAI Shenshen;HAO Wen;WANG Zhaochen;XU Huiyan(College of Life Science and Food Science Engineering,Shaanxi Xueqian Normal University,Xi'an,Shaanxi 710100,China)

机构地区：[1]陕西学前师范学院生命科学与食品工程学院,陕西西安710100

出　　处：《农产品加工》2024年第1期13-15,共3页Farm Products Processing

基　　金：国家级大学生创新创业训练计划项目(202214390019);陕西省大学生创新创业训练计划项目(S202214390019)。

摘　　要：选用火龙果果皮为试验材料,选择微波辅助法提取果皮红色素。结果表明,微波辅助法提取火龙果果皮红色素的最佳提取条件为微波功率300 W,料液比1∶40,乙醇体积分数40%,提取时间80 s。通过对火龙果果皮红色素的稳定性研究发现,高温、强光对火龙果果皮红色素的稳定性影响较大;柠檬酸和抗坏血酸浓度越高,色素稳定性越低;金属离子中Cu^(2+)和Zn^(2+)对火龙果果皮红色素稳定性的影响最为强烈,Mg^(2+)和Fe^(2+)对色素几乎没有影响。In this experiment,the red pigment of pitaya peel was extracted by microwave-assisted extraction.The results showed that the optimum extraction conditions of red pigment from pitaya peel by microwave-assisted extraction were as follows:microwave power 300 W,solid-liquid ratio 1∶40,ethanol concentration 40%,extraction time 80 s.The stability of red pigment in pitaya peel was studied.It was found that high temperature and strong light had great effect on the stability of red pigment in pitaya peel.The higher the concentration of citric acid and ascorbic acid,the lower the stability of red pigment.Among the metal ions,Cu^(2+)and Zn^(2+)had the strongest effect on the stability of red pigment in pitaya peel,while Mg^(2+)and Fe^(2+)had little effect on the stability of red pigment.

关 键 词：火龙果果皮 微波提取 色素 稳定性 

分 类 号：S667.9[农业科学—果树学]