香粉1号香蕉果肉黄色素的提取、稳定性及抗氧化活性分析

Extraction optimization, stability and antioxidant activity of yellow pigment from the banana pulp of Xiangfen No.1

以香粉1号香蕉果肉为原料,根据提取剂筛选、最大吸收波长和颜色反应对其色素进行初步定性。以黄色素提取量为指标,采用响应面法确定该色素的最佳提取工艺,并分析了不同外界因素对黄色素稳定性的影响,测定了黄色素的体外抗氧化活性。结果表明,香粉1号香蕉果肉黄色素的最大吸收波长为450 nm,初步证明该色素为类胡萝卜素物质,其最佳提取工艺为:乙醇浓度100%、提取温度72℃、液料比15 mL/g、提取时间1.5 h,在此条件下黄色素的最大提取量为104.15μg/g。稳定性试验表明,该黄色素对高温不稳定,耐光性较差,适宜在中性或碱性环境中使用;可与H2O2共同使用,不能与蔗糖、NaCl、柠檬酸和NaSO3混用;Fe^3+对该色素有增色作用,Al^3+、Ca^2+和K^+有破坏作用,Mg^2+和Na^+对该色素基本无影响。此外,该黄色素还具有一定的抗氧化活性,在浓度为50 mg/mL时,对DPPH·和ABTS+·的清除率分别为97.61%和28.41%。

Taking Xiangfen No.1 banana pulp as raw material and preliminary qualitative of yellow pigment according to the best extraction solvent, maximum absorption wavelength and color reaction. The extraction yield of yellow pigment was used as index, the optimum extraction conditions of the pigment was determined by response surface methodology, and the effect of different external factors on the stability of yellow pigment and its antioxidant activity in vitro were analyzed. The results showed that the maximum absorption wavelength of yellow pigment was 450 nm, and the optimal extraction process was as follows: ethanol concentration of 100%, extraction temperature of 72 ℃, water-to-material ratio of 15 mL/g, extraction time of 1.5 h. Under this condition, the maximum extraction yield of yellow pigment was 104.15 μg/g. Stability test showed that the pigment was unstable in the sunlight and suitable for using in neutral or alkaline conditions, but showing a poor heat resistance. It can be used jointly with H2O2, not with sucrose, sodium chloride, citric acid and NaSO3. Fe^3+ could enhance the color of the pigment, Al^3+, Ca^2+ and K^+ could destroy the pigment, Mg^2+ and Na^+ had no effect on it. In addition, the yellow pigment has certain antioxidant activity, at the concentration of 50 mg/mL, the scavenging rates of DPPH· and ABTS+· were 97.61% and 28.41%, respectively.