摇床辅助提取火龙果果皮色素及其稳定性的研究

Study of Shaker-assisted Extraction Pigment in Pitaya Peel and its Stability

以红皮白肉火龙果果皮为原料,采用溶剂浸提的方法提取果皮色素,研究了摇床转速、提取温度、提取时间、料液比对色素提取率的影响,考察了常用抗氧化剂(食品级)对火龙果果皮色素稳定性的影响。实验结果表明以95%乙醇为浸提剂摇床辅助提取的条件下提取果皮色素的最佳工艺条件为:摇床转速110rmp,提取温度35℃,提取时间6h,料液比1:4。维生素E(VE)和2,6-二叔丁基对甲酚(BHT)不利于色素稳定存在,抗坏血酸(Vc)的浓度对色素的稳定性影响较大,当Vc添加浓度为0.15mol·L-1时色素的稳定性增强,当溶液中添加茶多酚(TP)时,色素的稳定性增强。

Studied the extraction of pigment from peel of white pitaya and discussed some factors affecting the extraction rate such as shaking speed, extraction temperature, extraction time, solid -liquid ratio. Examined the impact of antioxidants （food grade） on pitaya peel pigment stability. The results showed that using 95% ethanol as extracting agent the optimal extraction conditions as follows： shaking speed of 110rmp , extraction temperature 35℃, extraction time 6h, solid - liquid ratio 1 ： 4. Vitamin E （VE） and 2, 6 - Di - tert - butyl -4 - methyl - phenol （BHT） had disadvantage on the stability of the pigment, 0. 15mol · L^-1 Vc and the tea polyphenols （TP） could enhance the stability of the pigment.