摘要
采用超声波提取法,选取溶剂、超声时间、温度、pH作为提取因素,进行单因素实验和L9(34)正交实验,优化云芝紫色素的提取工艺,并在常见氧化剂、还原剂、食品添加剂、常见金属离子等存在下对云芝紫色素的稳定性进行评价。结果表明,云芝紫色素的最佳提取条件为以无水乙醇为溶剂,温度60℃,pH2,超声时间105min,提取率(A480)可高达1.130。云芝紫色素在80℃以下能稳定存在,在不同体系的过氧化氢、常见食品添加剂、碳酸饮料、苏打水等介质中稳定性较好,云芝紫色素有良好的开发应用价值。
Using ultrasonic extraction method,solvent,ultrasonic time,temperature and pH value were chosen as extraction factors to optimize ultrasonic extraction process of coriolus versicolor pigment through single factor experiment and orthogonal experiment L9（34）.The stability of coriolus versicolor purple pigment was also investigated under common oxygenant,reducer,food additives or metal ion medium.The optimum extraction technology was ethanol as solvent,extraction temperature at 60℃,pH2,ultrasonic time with 105min,the total content of coriolus versicolor pigment and the yield was used as indexes,its content was detected by spectrophotometry and A480 reached 1.130.Coriolus versicolor pigment was stable under different system in peroxide,common food additives,carbonic drink or soda.Coriolus versicolor pigment had good value on application and exploitation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第8期343-345,349,共4页
Science and Technology of Food Industry
基金
陕西省教育厅专项科研计划项目(07JK208)
关键词
紫色素
超声波
分光光度法
提取工艺
稳定性
purple pigment
ultrasonic extraction
spectrophotometry
extraction technology
stability
