摘要
以红小豆种皮为试验原料,采用溶剂法、微波法、超声波法、酶法等组合工艺对红小豆种皮花色苷进行提取,并在单因素实验的基础上,应用响应面分析优化了最佳提取工艺条件。同时,研究了pH、光照、温度、食品添加剂、金属离子对红小豆种皮花色苷稳定性的影响。结果表明:红小豆花色苷的最佳提取方法为微波辅助溶剂提取法,各因素对花色苷提取效果影响的主次顺序为料液比>微波功率>微波时间,最佳提取工艺条件为:料液比1∶30(g/mL),微波功率463 W、微波时间42 min,在此条件下得出的红小豆种皮花色苷含量为32.08 mg/100 g。红小豆种皮花色苷在pH<5的酸性条件下稳定性较好,在光照时间大于2 d和温度高于80℃的条件下稳定性差,食品添加剂蔗糖、葡萄糖、氯化钠和苯甲酸钠对其无明显影响,添加柠檬酸对其有增色作用,在Na^(+)、Mg^(2+)、K^(+)离子溶液中稳定性好,在Fe^(3+)、Cu^(2+)离子溶液中稳定性较差。
The adzuki bean seed skin was taken as testing material to extract anthocyanins.The solvent extraction method,microwave extraction method,ultrasonic extraction method,enzymatic extraction method and other combined method processes were investigated.On the basis of single factor test,the response surface analysis was used to optimize the best extraction protocols and experimental conditions.At the same time,the effect of pH,light,temperature,food additives,and metal ions on the stability of anthocyanin in adzuki bean seed skin was studied.The results showed that the best extraction method was microwave-assisted solvent extraction,the impact of various factors on effect of anthocyanins extraction primary and secondary order of material-liquid ratio>microwave power>microwave time,the best extraction conditions were:Material-liquid ratio 1∶30(g/mL),microwave power 463 W,microwave time 42 min,the anthocyanin content of the adzuki bean seed skin obtained under this condition was 32.08 mg/100 g.Anthocyanins from adzuki bean seed skin was stable under acidic conditions with pH<5,but poor stability under conditions of light time greater than two days and temperature higher than 80℃.Food additives sucrose,glucose,sodium chloride and sodium benzoate had no obvious effect on its stability,and the addition of citric acid will increase its color function,it showed better stability in Na^(+),Mg^(2+),K^(+)ion solution than that in Fe^(3+),Cu^(2+)ion solution.
作者
金丽梅
白静
隋世有
胡亚光
牛广财
JIN Limei;BAI Jing;SUI Shiyou;HU Yaguang;NIU Guangcai(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Province Cultivating Collaborative Innovation Center for Beidahuang Modern Agricultural Industry Technology,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China)
出处
《食品工业科技》
CAS
北大核心
2021年第6期187-194,共8页
Science and Technology of Food Industry
基金
黑龙江省优势特色学科资助项目(黑教联〔2018〕4号)
黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH201904)
横向课题(2020003)
黑龙江八一农垦大学学成、引进人才科研启动计划的资助。
关键词
红小豆
花色苷
色素
微波提取
响应面分析
稳定性
Adzuki bean
anthocyanins
pigment
microwave extraction
response surface analysis
stability
