微波萃取花生壳天然黄色素及其稳定性研究

Research on Microwave Extraction and Stability of the Natural Yellow Pigment in the Coat of Peanut

对福建产花生壳进行了微波萃取天然黄色素及其稳定性的研究 .研究表明微波萃取的工艺条件是 :以pH =3,体积分数 70 %的乙醇水溶液作提取剂 ,原料与提取剂配比为 1g∶5mL ,微波辐射功率为 12 0W ,辐射时间2 4 0s.对该色素稳定性研究结果表明 ,该色素为水溶性色素 ,属黄酮类色素 ,适用pH值范围比较宽 ,尤其碱性状态效果最佳 ,对光、热稳定性好 ,大多数食品添加剂对色素稳定性影响不大 ,对氧化剂H2 O2 的耐受能力较差 ,对还原剂Na2 SO3

The microwave extraction and stability of the natural yellow pigment in the coat of peanut grown in Fujian were studied. The optimum conditions for microwave extracting were pH=3, 70%(volume percent) ethanol aqueous solution as extractant, ratio of material to extractant 1g∶5mL, microwave power 120W and microwave irradiation time 240s. The kind of pigment can be applied widely to pH value, and presents best colour in base media. It has good light and heat resisting property. Some common food additive did not produce much influenc on stability. The pigment has less resistance capability against oxidizing agent-H 2O 2, but has better endurance capability against reducing agent-Na 2SO 3.