米团花色素的提取及其在油炸方便面中的应用

Extraction of pigment from Leucosceptrum canum (Smith) and its application in fried instant noodles

测定米团花不同温度水浸提液和不同浓度乙醇浸提液中色价、固形物、还原糖和多糖4项指标,同时研究乙醇沉淀法除多糖的效果。试验表明,采用乙醇水溶液提取色素优于纯水作溶剂,且提高提取温度和适当提高乙醇浓度均能提高色素的浸出率。米团花色素提取最佳的工艺条件是:采用60%～80%乙醇水溶液在60℃下搅拌浸提30min2次,固液比1∶10(W∶V)。乙醇沉淀法能有效地除去水提液中的多糖,但色素损失也较大;活性炭对米团花色素具有强烈的吸附作用,色素吸附率达99.6%,采用热水洗涤能除去92%的多糖和95%的还原糖,但未发现有效的色素洗脱方法。将米团花色素应用到油炸方便面中,其着色效果与柠檬黄相当,热稳定性好。

Extraction of pigment from Leucosceptrum canum （Smith） by water and ethanol, and the application of pigment, in fried instant noodle, were investigated. The results showed that extraction by ethanol solution was more efficient than that by pure water; moreo vet, raising temperature and increasing the ethanol solution concen tration properly can both increase the pigment yield. The optimal ex traction technology was： ethanol concentration 60% to 80% extraction temperature 60 ℃, extraction time 30rain, twice, and solid-liq uid ratio 1： 10（W = V） for 30min at 60 ℃ with constant whipping. Ethanol precipitation can remove polysaceharides from water extracts effectively, with 11%; color value losing. Active charcoal was also used to purify L. canum pigment with 99. 6%pigment absorption,and more than 95% reducing sugars and 92% polysaccharides were removed, respectively; However, no effective eluents were found to wash out the pigment from active charcoal in this experiment. L. canum pigment showed high thermal stability in fried instant noodle and the same sensory value to tartrazine.