响应面优化提取苋菜红色素及其稳定性研究  

Response Surface Methodology to Optimize Extraction of Amaranth Pigment and Its Stability

作　　者：闻玉慧 王鑫蒙 艾春辛 赵文静[1] 石彬 张伟[1] 郭娇[1] WEN Yu-hui;WANG Xin-meng;AI Chun-xin;ZHAO Wen-jing;SHI Bin;ZHANG Wei;GUO Jiao(School of Chemistry&Materials Engineering,Xinxiang University,Henan Xinxiang 453003;Xinxiang Boyuan Technology Co.,Ltd.,Henan Xinxiang 453003,China)

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

出　　处：《广州化工》2023年第19期30-33,共4页GuangZhou Chemical 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：以新鲜苋菜为研究对象,用超声波提取优化研究苋菜红色素的提取工艺,并分析了苋菜色素在温度、pH、金属离子、光照、H_(2)O_(2)、Na_(2)SO_(3)等条件下的稳定性。通过单因素实验确定相对优值,结合响应面优化法,得到用超声波技术法提取苋菜红色素的最优条件为:提取温度48℃,料液比40∶1(mL/g),提取时间35 min。对苋菜红色素进行稳定性分析,结果显示其对金属离子、光照不敏感,对较高温度、强酸、强碱、氧化剂、还原剂较敏感。The extraction process of amaranth red pigment was optimized by ultrasonic extraction,and the stability of amaranth pigment under conditions was analyzed such as temperature,pH,metal ions,light,H_(2)O_(2),Na_(2)SO_(3).The relative optimal value was determined by univariate experiments,combined with the response surface optimization method,and the optimal conditions for extracting amaranth red pigment by ultrasonic technique were as follows:extraction temperature was 48℃,feed-to-liquid ratio was 40∶1(mL/g),and extraction time was 35 min.The stability analysis of amaranth red pigment showed that it was insensitive to metal ions and light,and more sensitive to higher temperature,strong acid,strong alkali,oxidant and reducing agent.

关 键 词：苋菜红色素 超声波技术 响应面优化法 稳定性 

分 类 号：TQ914.1[化学工程]