西梅果皮色素的提取工艺及其稳定性研究

Study on Extraction Technology and Stability of West Plum Pericarp Pigment

通过L9(33)正交试验确定了西梅果皮色素的最佳提取工艺;同时考察了光照、温度、氧化还原剂、酸碱和食品添加剂等对其色素稳定性的影响。结果表明,色素最佳提取工艺为:提取剂0.5%盐酸乙醇,浸提温度70℃、浸提时间5h,料液比1:10;西梅果皮色素紫红色,该色素对光和热稳定性较好,常用食品添加剂如糖类、山梨酸钾、苹果酸钠对色素的色泽无不良影响,Zn2+、K+、Ca2+、Mg2+、Na+和Cu2+对西梅果皮色素无不良影响,pH值对色素的稳定性影响较大,在酸性条件(pH<4)下该色素较稳定,Fe3+、氧化还原剂、日光对该色素有一定减色作用。

The extraction technology of pigment from west plum pericarp was optimized by L9 （3^3） othogonal test, and the stability of the pigment was studied. The results showed that the optimal technological conditions are as follows： temperature 70 ℃, time 5 hours, 0.5 percent hydrochloric acid-ethanol （V/V） as extraction solution and ratio of material to extraction solution 1：10. The maximum absorption wavelength of the pigment is 538 nm. It is stable to Zn^2＋, K^＋, Ca^2＋, Mg^2＋, Na^＋ and Cu^2＋. Its stability is affected significantly by pH, but good at pH 〈 4. Fe^3＋, oxidant, reductant and light have hypochromic effect on the pigment.