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五味子色素的提取工艺优化及其稳定性研究
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Optimization of extraction process of Schisandra pigment and its stability
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    摘要:

    以五味子色素提取液中花色素苷含量为指标,乙醇浓度、提取时间、料液比、提取温度为考察因素,在单因素实验基础上利用响应面方法优化五味子色素提取工艺,并以色素色度为指标,研究五味子色素的稳定性。结果表明,以55%浓度乙醇为提取液,按1∶20g/mL的料液比,在80℃下提取80min,五味子色素提取量最大,为11.89mg/L。五味子色素稳定性实验表明:五味子色素光稳定性较好;蔗糖、抗坏血酸对色素有稳定、增色作用;五味子色素易被双氧水氧化;在酸性、中性和弱碱性条件下五味子色素较稳定,强碱条件下颜色改变;Ca2+、Mg2+、Na+、K+对色素稳定性无明显影响,Al3+对色素稳定性有破坏作用,Fe3+、Cu2+对色素稳定性有保护作用。

    Abstract:

    The extraction technology of Schisandra pigment was optimized by response surface method on the basis of single factor experiment with anthocyanin from Schisandra pigment extract as index and ethanol concentration, extraction time, solid-liquid ratio and extraction temperature as factors. The pigment stability was studied with chroma as index.The results showed that: with the ethanol of concentration of 55% as the extracting solution, the solid-liquid ratio 1∶20g/mL, extracted for 80min at 80℃, the amount of pigment extracted from the fruit can reach the maximum of 11.89 mg/L. The pigment stability experiments showed that light stability was good; sucrose and ascorbic acid were of stable and hyperchromic effect; the pigment was oxygenated easily by hydrogen peroxide, and was stable in acidic, neutral and alkalescent conditions; the pigment changed color under alkali conditions; Ca2+, Mg2+, Na+, K+ had little effect on the stability of the pigment, Al3+ had damaging effect on the stability of the pigment, and Fe3+ and Cu2+ had protective effect on the stability of the pigment.

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王珊珊,谷舞,许汝,李泰雅,王缤晨.五味子色素的提取工艺优化及其稳定性研究[J].粮油食品科技,2017,25(2):78-84.

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  • 在线发布日期: 2017-03-23
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