石榴皮原花青素的微波提取工艺及其稳定性研究_吕佳飞.pdfVIP

Vol. 16, 2009, No.6 Cer eal and Food I nd ustr y 石榴皮原花青素的微波提取工艺 及其稳定性研究 吕佳飞, 魏 蕾, 李志洲 陕西理工学院化学与环境科学学院 ( 汉中 723001) : 采用微波法提取野生石榴皮中 原花青素, 同时考察光照温度金属离子pH 及食 品添加剂对原花青素稳定性 影响通过单因素试验和正交试验得出微波提取石榴皮原花青素 最佳工艺条件为: 乙醇浓度80%料液比 1B 50提取温度65 e 微波功率500 W提取时间120 s 提取2次, 原花青素 得率为21 62%稳定性研究表明, 光照条件下色素稳定性较差; 高温对色素 2+ 3+ 有降解作用, 60 e 以下稳定性良好; pH 值为5 时色素稳定性好; 金属离子Cu 和Al 对原花青素 稳定性影响显著; 苯甲酸对原花青素稳定性影响显著 : 石榴皮; 原花青素; 微波提取; 稳定性 : TS202. 3 :A : 1672- 5026( 2009) 06- 0021- 05 Study on microwave extraction technology and stability of proanthocyanidin from pomegranate peel v Jiafei, Wei ei, i Zhizhou School of Chemical Environmental Science, Shaanxi University of Technology (H anzhong 723001) Abstract: The extraction processing of proanthocyanidin from wild pomegranate peel by mi- crowave was studied. T he influences of illumination, temperature, metal ion, pH and food addi- tive on the stability of proanthocyanidin were researched. T he results show that the optimum conditions based on single factor and orthogonal test are as follow s: 80% of ethanol concentra- tion, 1B 50 of the ratio of material to liquid, 65 e of extraction temperature, 500 W of micro- wave power and extracting for 120 seconds for twice. Under these conditions, the yield of proan- thocyanidins is 21 62% . T he stability study show s that light has some degradation effect on pro- 2+ anthocyanidins. It has