微波辅助提取火龙果果皮红色素及其稳定性的研究-《中国调味品》

文章信息/Info

Title:: Study on Red Pigment from Pitaya Peel of Microwave Assisted Extraction and Its Stability

摘要:: 以火龙果果皮为试验材料，选择微波辅助法提取果皮红色素。在试验过程中，设计了单因素试验，探究微波功率、料液比、提取时间、乙醇浓度对火龙果果皮红色素提取的影响。在单因素试验的基础上，进行正交试验设计，通过正交试验筛选出火龙果果皮红色素的最佳提取条件，并对色素稳定性进行了研究。试验结果得出，微波辅助法提取火龙果果皮红色素的最佳提取条件为：微波功率400W，料液比1:30，30%的乙醇浓度，提取时间80s。通过对火龙果果皮红色素的稳定性研究发现：高温、强光对火龙果果皮红色素的稳定性影响较大；食用酸和甜味剂浓度越高色素稳定性越低；金属离子中Cu2+和Fe3+对火龙果果皮红色素稳定性的影响最为强烈。

Abstract:: Using the dragon fruit peel as the test material, the microwave-assisted method was used to extract the red pigment of the peel. During the experiment, a single factor experiment was designed to investigate the effects of microwave power, solid-liquid ratio, extraction time and ethanol concentration on the extraction of red pigment from pitaya peel. On the basis of single factor experiment, orthogonal design was carried out, and the optimal extraction conditions of red pigment from pitaya peel were screened by orthogonal test, and the stability of pigment was studied. The experimental results show that the optimal extraction conditions for the extraction of red pigment from pitaya peel by microwave assisted method are: microwave power 400W, ratio of material to liquid 1:30, 30% ethanol concentration, extraction time 80s. Through the study on the stability of red pigment in pitaya peel, it is found that high temperature and strong light have great influence on the stability of red pigment of pitaya peel. The higher the concentration of edible acid and sweetener, the lower the stability of pigment. The effects of Cu2+and Fe3+ on the stability of red pigment in pitaya peel were strongest.