食品工业科技2018，Vol.39Issue(5)：203-208,6.DOI:10.13386/j.issn1002-0306.2018.05.039
酶醇复合法提取紫甘蓝色素工艺优化及其稳定性
Optimization of enzymolysis-alcohol extraction of violet cabbage pigment and its stability
摘要
Abstract
The violet cabbage pigments were extracted from violet cabbage with methuds of enzymolysis-alcohol extraction.The influence of enzyme sorts,ethanol concentration,enzyme con,liquid-solid ratio,extraction temperature and extraction time on the yield of the pigment were investigated.Based on single factor experiments,the extraction process of violet cabbage pigment was optimized by orthogonal test.In addition,the effects of temperature,pH and common food additives on the stability of the pigment were investigated.The results showed that the hemicellulose could improve the pigment yield,and the optimal technological parameters were fund as follows,hemicellulose dosage 3.2％ (mL∶ g),temperature45 ℃,enzymolysis time 2 h,water-material ratio 55∶1 (mL∶ g),ethanol concentration 70％,under these conditions the maximum rate of the pigment was 13.45 mg/g.And there were bathochromic shifts from pH1 to 6 and hypsochromic shifts from pH8 to 12.The pigment decreased about 9.3％ heated at 100 ℃ for 30 min.And potassium sorbate,DL-malic acid and sodium D-isoascorbate did not affect the pigment content,but lemon acid hadhyperchromic effect.Conclusion,the yield of the pigment extracted by enzymolysis-alcohol was the highest under the optimal conditions,and the pigments were sensitive to pH,relatively stableunder high temperature conditions,and it's stability were not susceptible to common food additives.关键词
紫甘蓝色素/半纤维素酶/乙醇/稳定性Key words
violet cabbage pigment/hemicellulase/ethanol/stability分类
轻工纺织引用本文复制引用
谢勇,江飞凤,何坤明,蒙元燕,高健强..酶醇复合法提取紫甘蓝色素工艺优化及其稳定性[J].食品工业科技,2018,39(5):203-208,6.基金项目
贵州省教育厅“一二·五”重大科技专项项目(黔教合重大专项字[2012]018号) （黔教合重大专项字[2012]018号）
贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001). （2016SJDCZX001）
