摘要
目的:确定金盏菊花色素的最佳提取工艺,并对其稳定性进行研究。方法:以浸提法对金盏菊花中的色素进行提取,通过对提取剂、料液比、提取温度、提取时间4因素进行,L9(34)正交试验得到最佳提取条件;同时考察光照、热和食品添加剂等对色素稳定性的影响。结果:金盏菊花色素最佳提取工艺为提取剂90%乙醇、料液比1:8(g/mL)、在70℃水浴中浸提40min;该色素在酸性条件下稳定性较好,对光和热稳定性好;pH值对色素的稳定性影响较大,在酸性条件(pH5)下该色素较稳定;常用食品添加剂如葡萄糖、蔗糖对色素的色泽无不良影响,金属离子Na+、Mg2+、Ca2+、Cu2+对金盏菊花色素无不良影响,而Fe3+则对色素有明显影响。结论:获得金盏菊花中色素提取的最佳工艺;色素对光、热、常用食品添加剂的稳定性良好,为其在食品和药品中的应用提供了广阔的前景。
Objective：To obtain the optimum extraction conditions for pigment from Calendula officinalis L.flowers,and to study the stability of the pigment under various conditions.Methods：Solvent extraction was used to extract pigment from C. officinalis L.flowers.The effects of solvent type,material-to-liquid ratio,temperature and extraction time on pigment extraction（reflected by the absorbance at 466 nm of extracts）were studied.A L9（34）orthogonal array design was employed to optimize the extraction conditions.The stability of the pigment towards light,heat and food additives was also investigated by determining the change in absorbance at 466 nm.Results：The optimal extraction conditions for C.officinalis L.flower pigment were using 90%aqueous ethanol as extraction solvent for extraction at 70℃for 40 min with a material-to-liquid ratio of 1：8（g/mL）.The pigment was stable under acidic（pH 5）,light and heat conditions.Common food additives such as glucose and sucrose as well as some metal ions including Na＋,Mg2＋,Ca2＋and Cu2＋had no adverse effect on the pigment.However,Fe3＋had a significant negative effect on the pigment.Conclusion：The optimal extraction conditions of pigment from C.officinalis L.flowers has been obtained. The pigment shows good stability toward light,heat and some common food additives,thereby having broad application prospects in the fields of food and drug.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第8期103-106,共4页
Food Science
基金
长春市科技局创新课题(09YJ047)
关键词
金盏菊花
色素
提取
稳定性
Calendula officinalis L.
pigment
extraction
stability
