菠菜色素提取方法的改进及稳定性研究

Study of the Improvement of the Spinach Pigments Extraction and Its Stability

采用有机溶剂浸泡法和超声波辅助技术从菠菜叶中提取色素,比较两者的提取效率,并对其在pH、光照、温度、氧化剂、还原剂、常见金属离子及食品添加剂等条件下的稳定性进行了研究。结果表明:菠菜色素的最佳提取工艺条件:提取剂,乙醇;料液比(g:mL),1:5;提取温度,50℃;提取时间,60 min;超声波功率,200W;色素在酸性条件下相对稳定;K^+、Na^+、Ca^(2+)、温度的变化,氧化剂、还原剂及食品添加剂的加入对色素的影响不大;其耐光性比较差。

Pigments was extracted from the leaves of spinach by the organic solvent immersion and the ultrasonic-assisted extraction. The extraction efficiency was compared o Meanwhile the effects of pH, sun light, temperature, oxidizing agents, reducing agents, metallic ions and food additives on the stability of the pigment were also studied. The result showed that the best extraction technological conditions of Spinach pigments was： alcohol to material fluid ratio was 1： 5 ;Extraction temperature 50℃; Extraction time 60min ; Ultrasonic power 200W o The pigment was relatively stable in the acidic condition and it had slightly changed by K^＋ , Na^＋ , Ca^2＋ , temperature, oxidation and reduction food additives; But it was not stable in light.