榴莲果皮黄色素的提取及其稳定性的研究

The research of the extraction and the stability of durian pericarp yellow pigment

文章以榴莲果皮为原料提取榴莲皮黄色素,在单因素循环的基础上,进行L9(33)正交试验,最后测试了色素的稳定性。结果表明,色素提取的最佳工艺为:提取剂为乙酸乙酯、液料比1∶30、浸提温度50℃,提取时间4h。稳定性研究表明:(I)温度、氧化还原剂、金属离子及各类常用的食品添加剂的对该色素稳定性影响较小,其中柠檬酸有增色的作用,金属离子中Fe3+,Cu2+对色素影响较大,且有一定的减色作用;(II)日光对色素的影响较大,所以在储存过程中应避免阳光直射;(III)pH对色素有一定的影响,在pH接近12时,色素明显变色。

The stability of the yellow pigment of Durian fruit peel was tested from an experiment which was processed by L9（33） orthogonal on the basis of single factors of cycle.From the result we have a knowledge of the best way to extract pigments,which was extracted by ethyl acetate when the Liquid Ratio is 1：30,the extraction temperature 50℃,the extraction time 4 hours.Stability research shows that：（I）The temperature,redox,metal irons and all kinds of food additives are of little effect on its stability,especially citric acid have graces role.However,Fe3＋,Cu2＋have greater influence on the yellow pigment than others.（II）Sunlight has a great effect on the pigment,so in the process of storage it should avoid direct sunlight.（III）pH value certainly affects the red pigment.In pH value at 12,the pigment changed its color obviously.