微波辅助提取芒果皮黄色素的研究.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.8 微波辅助提取芒果皮黄色素的研究 姚壮和 （广东省联合食品企业中心，广东广州510630） 摘要：研究了微波辅助提取技术中微波功率、微波处理时间及料液比对芒果皮中黄色素提取效果的影响，通过正交试验对上述 条件进行了优化，采用颜色反应对提取得到的粗色素进行了定性分析，经过HPLC 对粗色素进行了初步分离及结构鉴定，确定了其 种类和含量。研究结果表明：微波功率、微波处理时间及料液比对芒果皮中黄色素的提取有显著影响，在微波功率 640 W、料液比 1:6 （m/V ）条件下，以95% ( V/V)乙醇为溶剂，微波辅助提取30 s ，重复提取三次后色素总提取率可达89.92% （m/m ），得率达到5.1% （m/m ）。影响黄色素提取率大小的因素依次为：料液比微波功率微波提取时间。对色素进行初步分离和鉴定，结果表明芒果皮中 的黄色素为类胡萝卜素，其主要成分为含羟基的含氧类胡萝卜素，约占成分总量的99.82% （m/m ）。 关键词：芒果皮；类胡萝卜素；微波辅助提取；结构 文章篇号：1673-9078(2013)8-1973-1977 Microwave-assisted Extraction of Yellow Pigments from Mango Peel YAO Zhuang-he (Guangdong Joint Center for food enterprises, Guangzhou 510630, China) Abstract: Effects of microwave power, irradiation time and the ratio of pulp to ethanol (95% ( V/V)) on microwave assistant extraction of yellow pigments in mango peel were investigated, and the optimum conditions of aforementioned factors were optimized by using orthogonal experiment. The qualitative analysis of the crude pigments obtained was carried out by color reaction. The pigments were separated and structurally identified through HPLC. The category and content of the pigments were also determined. The results showed that microwave power, irradiation time and the ratio of pulp to ethanol [95% ( V/V)] significantly affected the extraction of yellow pigments in mango peel. The extraction rate and yield could be up to 89.92% (m/m) and 5.1% (m/m) respectively when the mango peel were extracted three times in 6-times ethanol [95% ( V/V)] at 640 W of microwave power for 30 s. The significance order of above three factors on the extraction was the ratio of mango peel to 95% ( V/V) ethan