小粒咖啡果皮色素提取及稳定性研究

Study on Pigment Extraction and Stability of Arabica Coffee Husk

以云南小粒咖啡果皮为原料,采用溶剂浸提法提取色素。考察p H值、温度、金属离子、光照、氧化还原剂和食品添加剂等因素对不同浓度的咖啡果皮色素稳定性的影响,结果表明,小粒咖啡色素为水溶性色素;光照对色素的影响较大;温度升高,颜色逐渐变淡;金属离子对色素的稳定性的影响与金属离子种类有关;咖啡色素耐氧化还原性差,Vc、H2O2浓度的增大咖啡色素颜色逐渐变淡,但Na2SO3随着浓度的增加色素颜色加深。

The pigment was extracted from Arabica Coffee husk by solvent extraction. The effects of p H,temperature,metal ions,light,oxidation-reducing agent and food additives on the stability of coffee nut shell pigment were investigated.the results showed that Arabica Coffee husk pigment was water-soluble pigment. Light had a great influence on pigment. As the temperature risen,the color faded. The effect of metal ions on pigment stability was related to the types of metal ions.The pigment had poor oxidation reduction resistance. The color of the pigment gradually decreased with the increase of concentration of VC and H2O2,but the color of Na2SO3 deepened with the increase of concentration.