黑米色素的提取工艺优化及稳定性研究

Optimization of Extraction Process and Stability Study of Black Rice Pigment

研究了以黑米粉为原料制取黑米色素的工艺条件,选取乙醇为浸提剂,通过正交试验确定黑米色素的最佳提取工艺为:料液比为1:50,乙醇体积分数95%,pH值为1.8,浸提温度60℃,浸提时间90 min。同时对色素的耐酸性、耐氧化性、耐光性、耐热性进行了探讨。结果表明:黑米色素不稳定,易受光照、温度、氧化剂等因素的影响而发生褪色或变色。

The technological procedure of extracting pigment from edible black rice was studied.This study choose alcohol as the extract agent.Using orthogonal experimental method,it proved that the optimum extracting condition was:solid to water ratio 1∶50,alcohol percent 95%,pH 1.8,temperature 60 ℃,extraction time 90 min.At the same time,the acid-resistant,oxidation resistant,light-fastness,heat resistance of the pigment was discussed.It proved that black rice pigment is not very stable and vulnerable to light,temperature,pH,oxidant effects of factors such as fading or discoloration occurred.