黑芸豆中花色苷色素的微波提取及功能特性研究

Study on Microwave Extraction and Functional Properties of Anthocyanin Pigment from Black Kidney Bean

本研究对黑芸豆皮的花色苷色素的提取工艺及相关功能特性进行探讨。结果表明:以95%乙醇与1.5%盐酸(1:1,V/V)作为浸提液,并通过单因素和正交试验,确定提取的最佳条件:浸提微波功率500W,时间45s,料液比1:20(m/V),提取次数3次。由黑芸豆色素的特性分析可知,该色素添加到食品中不仅可以着色,还具有抗氧化和抑菌效果。

Using 95% ethanol and 1.5% hydrochloric acid （1：1） as soaking liquid, by single factor test and orthogonal test, the optimal microwave extraction conditions of anthocyanin pigment from black kidney bean arc determined as follows： microwave power 500 W,extraction time 45 s, ratio of material to soaking liquid 1：20 and extraction times 3. Owing to the functional properties of the pigment, it can make food coloured with some antioxidant and bacteriostatic effects.