摘要
采用L9(34)正交设计法,运用微波前处理辅助提取技术并结合光谱检测法,研究了二乔木兰(MagnoliasoulangeanaSoul.-Bod.)花红色素的微波助提工艺效果和色素的特性。结果表明:二乔木兰花红色素为醇溶性花色甙类;该色素耐热、耐低pH,对高浓度糖和紫外光的耐受性较好,但对散射光、碱、氧化还原剂及Fe3+、Cu2+、Pb2+耐受性较差。在乙醇浓度和用量、微波(中火力档)前处理时间、浸提温度4个提取因子中,以乙醇用量对色素提取率起主要影响,微波(中火力档)前处理有利于色素的快速提取,最佳提取条件为15g花瓣用30%乙醇120ml微波中火力档处理3.5min并于70℃浸提1h。
With pre-microwave assisted extraction（MAE） technique and spectrophotometric determination method, the yields of orthogonally L9（3^4） test extraction of the red pigments from Magnolia soulangeana Soul-Bod. flower and the pigments properties have been studied. The results showed the red pigments belongs to anthocynidines, which are soluble in ethonal, stable to heating, high concentration sugar, low pH and ultraviolet ray treating, but sensitive to scattering light treating, alkaline, oxidant and reductant as well as to Fe^3＋ Cu^2＋ Pb^2＋ ion. The chief influence factor on the pigments extraction yields is ethanol volume, and the pre-microwave treatmenfing（mid-intensity） is helpful to the extracting rapidly. The optimal technological is 15g flower petal immersion in 120ml 30% ethnol, pre-microwave treating（mid-intensity） 3.5min, 70℃ immersing extraction 1 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期391-395,共5页
Food Science
关键词
二乔木兰
花
红色素
微波辅助提取
理化特性
Magnolia soulangeana Soul.-Bod. flower petal red pigments microwave-assisted extraction（MAE） properties
