摘要
采用微波辅助提取法对红菊芋色素的提取工艺进行了研究。紫外光谱扫描确定在pH值0.98的乙醇体系中,红菊芋色素的最大吸收波长为533 nm。单因素和正交试验结果表明,乙醇浓度、料液比、微波提取功率和对红菊芋色素提取率有显著影响。优化的提取工艺为,提取溶剂2%HC l-60%乙醇-水溶液,料液比(g∶mL)为1∶30,微波功率480 W,提取时间50 s,其提取率达29.84 mg/g。红菊芋色素在自然光下稳定性较好,温度超过60℃,热稳定性较差。
The extraction of red pigment from purple Jerusalem artichoke by microwave-assisted process（MAP） was studied. Ultraviolet spectrum of red pigment in pH0.98 ethanol solution indicated that maximum absorbance was 533nm. The effect of ethanol content, ratio of material and solvent, microwave power and extraction time on extraction yield of pigment were studied through single and orthogonal design. The results showed that all factors had significant effect on extraction yield. The optimized parameters were 2% HCl-60% ethanol-water solvent, ratio of material and solvent 1： 30, microwave power g80W, 50s, and extraction yield was up to 29.84 mg/g. Purple Jerusalem artichoke pigment was stable under natural sunlight, but unstable under 60℃ or heat treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期220-224,共5页
Food and Fermentation Industries
关键词
菊芋
红色素
花色苷
微波提取
稳定性
Jerusalem artichoke, red pigment,anthocyanin, microwave-assisted extraction, stability
