紫番薯色素的提取及稳定性研究.pdfVIP

Vol.18, 2011, No.1 　　　　 Cerea l and F ood I nd us try 紫番薯色素的提取及稳定性研究 冯　昕, 杜聪聪, 刘丹丹 郑州轻工业 院食品与生物工程 院　(郑州　450002) 　:通过单因素试验对色素的最大吸收波长、最佳提取溶剂、料液比、水浴温度以及浸提时 间等进行探讨, 正交试验研究最佳提取工艺条件, 并对色素的稳定性进行研究。得到了最佳提取工 艺条件为, 10%的柠檬酸, 料液比为1 ∶10, 浸提时间为 1.5 h, 提取温度为40 ℃。稳定性研究表 明,紫番薯色素对H2 O2 、Na2 SO3 以及光线表现出不稳定性, 部分金属离子也会影响其色泽, 在中 性偏酸的条件下呈现鲜艳的红色或悦目的紫色,具有良好的热稳定性。 :紫番薯;色素;提取;稳定性 :TS202.3 　　:B　　:1672-5026(2011)01-0024-05 Study on extract of pigment from purple ipomoea batatas and its stability Feng Xin, Du Congcong, iu Dandan College of Food and Biology Engineering, Zhengzhou University of ight Industry (Zhengzhou 450002) Abstract:The extraction conditions are obtained by single factor experiments, including the biggest absorption wavelength, the best extraction solvent, feed ratio, extractive temperature and time.The orthogonal test of the optimum extraction conditions, also the stability of pigment from purple ipomoea batatas are studied, the optimum extraction conditions are as follow s, 10% of citric acid, 10 %of feed ratio, extracting for 1.5 hours, 40 ℃of extraction temperature.The result of its stability experiment show s that the pigment from purple ipomoea batatas show s in- stability to H2 O2,Na2 SO3, light and part of the metal ions, in neutral and acidic pH conditions show s bright red or bright purple, with good thermal stability. Key words:purple ipomoea batatas;pigment;extraction conditions;stability [1-2] 　　, 。 ,,, , , , , , 、 。, 。, , , 。 , ,, 。 、、, 1　 , 1.1 　 收稿日期:2010