超声波作用下提取红豆皮色素及其稳定性试验

The Stability and Extraction of Pigment from Red Bean Skin under Ultrasonic Wave

介绍了红豆皮色素的超声波提取方法,并对光、热、酸、碱、还原剂、氧化剂、淀粉、金属离子、葡萄糖等因素对其稳定性的影响进行了研究。通过单因素试验和L9(34)正交试验确定了超声波提取红豆皮色素的最佳提取条件:水为浸提剂,浸提温度为50℃,超声功率为最大功率80%,浸提时间为20min。结果表明:超声波作用下提取红豆皮色素能够缩短时间,大幅度提高产率,且该色素对光照、热、金属离子、氧化剂、葡萄糖有较好的稳定性;在酸、碱、还原剂、淀粉中的稳定性较差。

Ultrasonic-assisted extraction of red heat, acid, alkali, reducta well. By mined as single factor and nt, oxidant, starc L9 （34） orthogonal bean skin pigment is introduced, the influence of light, h, metal ions and glucose on its stability is studied as experiments, the optimum extraction follows： water as extraction agent, extraction temperature of 50 ℃, ultras of the maximum power, and extraction time extraction can shorten extraction time and gr stable to light, heat, metal ions, oxidant and of 20 min. The early improve th glueose, but sho condition is deteronic power is 80 results indicate that ultrasonic-assisted e yield o ws poor f the pigment; the pigment is stability in acid, alkali, reductant and starch.