摘要
通过对葵花壳红色素的提取、纯化方法以及稳定性实验研究,证实提取葵花壳红色素的可行性及其利用价值。以葵花壳为原料,采用超声波辅助溶剂法,即50%乙醇溶液(pH1～2)提取红色素,通过正交试验得最佳提取条件为超声温度55℃、料液比1:16(g/mL)、超声时间10min,经验证实验得葵花壳红色素的提取率为8.2%。葵花壳红色素的稳定性实验表明:加入不同浓度的氧化剂、还原剂、食品添加剂及不同环境光照处理,红色素的颜色、OD值变化较小,稳定性较好;但温度大于80℃及pH≥3条件下,红色素颜色和OD值变化较大,稳定性不好。将提取的粗品进行纯化试验,所得葵花壳红色素的提纯率为6.30%。
With the aim of demonstrating the feasibility of extracting red pigment from sunflower seed shells and its utilization potential, the extraction, purification and stability of red pigment from sunflower seed shells was studied. Sunflower seed shells were extracted with 50% ethanol solution （,pH 1 -2） under ultrasonic assistance. Employing orthogonai array design, the optimal extraction conditions were determined as follows： temperature 55 ℃, material/liquid ratio 1：16, and extraction time 10 min. Under these conditions, the extraction yield of red pigment was 8.2%. The results from stability experiments indicated that the OD value and color of the pigment changed little when exposed to hydrogen peroxide, sodium sulfite, food additives or light, indicating good stability. However, poor stability was observed at temperatures higher than 80℃ or pH≥ 3 as a result of notable changes in the color and OD. The purification yield of red pigment from crude extract was 6.30%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期128-133,共6页
Food Science
关键词
葵花壳红色素
提取
稳定性
纯化
red pigment from sunflower seed shells
extraction
stability
purification
