蓝莓色素的超声提取工艺及稳定性_杨雪飞.pdfVIP

※工艺技术 食品科学 2010, Vol. 31, No. 20 251 蓝莓色素的超声提取工艺及稳定性 杨雪飞，潘利华，罗建平* (合肥工业大学生物与食品工程学院，安徽合肥 230009) 摘 要：在单因素试验基础上，采用中心组合设计方法优化蓝莓色素的超声提取工艺，并分析色素的稳定性。结 果表明：蓝莓色素超声提取工艺的最佳条件为乙醇体积分数4 5% 、料液比(g/mL) 1:13 、超声温度55 ℃、p H4 .5 、 超声功率4 50W 、超声时间50m in 。在此条件下，蓝莓色素提取率为2 74 .36U/ g 。蓝莓色素耐热，在K+ 、N a+ 、 Mg2+ 等金属离子以及山梨酸钾等食品添加剂条件下稳定性较高，而在Zn2+ 、Fe2+ 、Fe3+ 、Ca2+ 及碱性环境条件下 不稳定。 关键词：蓝莓；超声提取；天然色素；稳定性；中心组合设计 Ultrasonic-aided Extraction and Stability Assessment of Blueberry Pigments YANG Xue-fei ，PAN Li-hua ，LUO Jian-ping* (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract ：The ultrasonic-aided extraction of blueberry pigments was optimized by single-factor and central composite design methods. Besides, the stability of blueberry pigments under different environmental conditions was also measured. The optimal conditions for the extraction of blueberry pigments were found to be: extraction solvent, 45% alcohol; ultrasonic power, 450 W; material/liquid ratio, 1:13, extraction temperature, 55 ℃, extraction duration, 50 min; and pH 4.5. The extraction rate of blueberry pigments was 3.26% under these optimal condition s. Blueberry pigments were thermostable. The stability of blueberry + + 2+ 2+ 2+ 3+ 2+ pigments was good in the respective presence of K , Na and Mg and potassium sorbate, while Zn , Fe , Fe , Ca and alkaline condition could damage their stability. Key words ：blueberry ；ultrasonic-aided extraction ；natural pigment ；stability ；central comp osite design 中图分类号：TS202 .3 文献标识码：A 文章编号：1002-6630(20 10)20-025 1-05 蓝