橘皮色素加盐-微波法提取新工艺的优化及稳定性研究

Extraction refining and stability research of orange pigment obtained by salt-adding and microwave method

用加盐-微波法提取橘皮色素,通过正交实验优化提取工艺条件。结果表明,橘皮色素在330.0 nm处吸光度有最大值。最佳提取工艺为:微波时间90 s,料液比1:15,加盐量(盐/橘皮质量比)4%,水浴温度50℃,水浴浸提2 h。同时,橘皮色素溶液稳定性研究表明,金属离子Al^(3+),Co^(2+),Cu^(2+),Fe^(3+)对橘皮色素稳定性有一定影响,其中Fe^(3+) 影响最大;食品添加剂中,仅碳酸氢钠会降低橘皮色素稳定性;碱性条件下,橘皮色素稳定性明显下降;该橘皮色素对还原剂稳定,强氧化剂KMn O_4对其稳定性影响较大;橘皮色素对光比较稳定。

Innovative salt adding-microwave pretreatment method was used to extract orange pigment,the technological conditions were optimized by the orthogonal research.The results showed that the optimized conditions were as follows：microwave time 90 s,the ratio of solvent to material 1：15,the mass ratio of salt/orange peel was 4%,extraction time 2 h at 50 ℃,the maximum absorbance could be reached at 330.0 nm.Meanwhile,the stability research of orange peel pigment showed that,Al3＋,Co2＋,Cu2＋,Fe3＋ had a certain influence on the stability of pigment,in which Fe3＋ was more serious.This orange pigment solution was stable under 80 ℃,the stability of pigment would be decreased by sodium bicarbonate in food additives and under alkaline conditions.KMnO4 as the oxidant had a greater impact on its stability and orange peel pigment was stable to light,respectively.