摘要
以马齿苋为原料,甜菜碱为提取强化剂,采用超声辅助提取马齿苋红色素,并探究pH、热、食品添加剂、氧化剂/还原剂、金属离子以及光照对马齿苋红色素稳定性的影响。结果表明,马齿苋红色素提取的最佳工艺:以水为提取剂,料液比为1∶30(g/mL),提取温度为50℃,提取时间为30 min,甜菜碱用量为0.003 g。在此工艺条件下,马齿苋红色素的提取效果最佳。马齿苋红色素稳定性实验结果表明,其具有一定的耐酸性、抗氧化作用和抗还原作用,大多数常用食品添加剂可与马齿苋红色素共同使用;高温易破坏马齿苋红色素,在提取及应用时需避免高温储存;在实验或者生产过程中,应尽量避免马齿苋红色素与含有Fe、Ni、Cr的试剂或者器皿接触;马齿苋红色素可作为食品添加剂,用于含有K^(+)、Na^(+)、Ca^(2+)、Sr^(2+)等对人体有益的金属溶液中;不建议在碱性环境下使用马齿苋红色素并且最好采用密封保存。
With Portulaca oleracea L.as the raw material,betaine as the extraction enhancer,ultrasonic-assisted extraction is used to extract Portulaca oleracea L.red pigment.The effects of pH,heat,food additives,oxidizing/reducing agents,metal ions and light on the stability of Portulaca oleracea L.red pigment are investigated.The results show that the optimal extraction process of Portulaca oleracea L.red pigment is as follows:with water as the extraction agent,solid-liquid ratio is 1∶30(g/mL),extraction temperature is 50℃,extraction time is 30 min and dosage of betaine is 0.003 g.Under these conditions,the extraction effect of red pigment of Portulaca oleracea L.is the best.The stability experiment results of Portulaca oleracea L.red pigment show that it has certain acid resistance,antioxidation and anti-reduction properties,and most commonly used food additives could be used together with Portulaca oleracea L.red pigment.High temperature can easily destroy red pigment of Portulaca oleracea L.and high-temperature storage should be avoided during extraction and application.In the experiment or production process,red pigment of Portulaca oleracea L.should be avoided to contact with reagents such as Fe,Ni and Cr or utensils.Portulaca oleracea L.red pigment can be used as a food additive in metal solutions containing K^(+),Na^(+),Ca^(2+),Sr^(2+)that are beneficial to humans.It is not recommended to use Portulaca oleracea L.red pigment in alkaline environment and it is best to store in sealed condition.
作者
张强
刘军海
ZHANG Qiang;LIU Jun-hai(Key Laboratory of Catalytic Foundation and Application in Shaanxi Province,School of Chemistry and Environmental Science,Shaanxi University of Technology,Hanzhong 723000,China)
出处
《中国调味品》
CAS
北大核心
2023年第8期193-198,共6页
China Condiment
基金
陕西省重点研发计划项目(2023-YBSF-017)。
关键词
马齿苋红色素
超声波辅助提取
正交实验
稳定性
Portulaca oleracea L.red pigment
ultrasonic-assisted extraction
orthogonal experiment
stability
