苹婆果壳色素的提取及稳定性研究OACSTPCD
Optimization of extraction pigment from S.nobilis Smith shell and its stability
在单因素试验的基础上,通过响应面分析法优化苹婆果壳色素提取工艺,并对其稳定性进行研究.结果表明,苹婆果壳色素最优提取工艺参数为:提取溶剂为 1.75%氢氧化钠溶液、料液比 1∶200 g/mL、超声功率480 W、提取温度74℃、提取时间60 min,在此条件下色素得率为2.18%±0.02%.苹婆果壳色素耐受 40〜60℃的热处理,在避光条件下和中性介质中稳定性良好,对氧化剂H2O2 有一定的耐受能力,应避免接触还原剂Na2SO3、金属离子(Cu2+、Ca2+、Al3+、Mg2+、K+),添加低浓度的蔗糖、葡萄糖、麦芽糖与氯化钠利于色素保存.研究结果为苹婆资源综合开发利用和开发新型天然食用色素提供理论参考.
s:The extraction of S.nobilis Smith shell pigment was optimized by response surface analysis based on single factor experiment,and its stability was investigated.The results showed that the optimum extraction conditions were as follows:sodium hydroxide solution 1.75%as extraction solvent,solid-to-liquid ratio 1∶200 g/mL,ultrasonic power 480 W,extraction temperature 74℃,and extraction time 60 min.Under the above conditions,the pigment yield was 2.18%±0.02%.The pigment in S.nobilis Smith shell was resistant to heat treatment at 40〜60℃and was stable under light-proof and in neutral pH media.The pigment had a certain tolerance to oxidization reagent of H2O2,it should avoid contacting reducing agent Na2SO3,and metal ions(Cu2+,Ca2+,Al3+,Mg2+,K+);low concentrations of sucrose,glucose,maltose and sodium chloride were beneficial to preserve pigments.The study provides theoretical references for comprehensive exploitation and utilization of S.nobilis Smith resources and development of new natural edible pigments.
孔方南;周彩霞;卢美瑛;罗培四;黄丽君;周之珞;周婧;韦优
广西农业科学院广西南亚热带农业科学研究所,龙州 532415
轻工业
苹婆果壳色素提取优化稳定性
Sterculia nobilis Smith shellpigmentextractionoptimizationstability
《中国食品添加剂》 2024 (001)
基于表型性状和ISSR标记的苹婆遗传多样性分析及核心种质构建
60-70 / 11
国家自然科学基金项目(31860533);广西农业科学院基本科研业务专项资助项目(桂农科2021YT163);广西农业科学院基本科研业务专项资助项目(桂农科2022YM23).
评论