仙人掌果红色素提取条件及稳定性研究

Study on the Extraction Conditions and Stability of the Red Pigment of Cactus Fruit

以海南野生仙人掌果为实验原料,用水浴的方法从仙人掌果果肉中提取红色素并对红色素稳定性进行研究.研究结果表明,仙人掌果果肉中提取红色素的最佳提取条件为:料液比1∶15(g/mL)、提取温度40℃、提取时间60min、pH值为4;Zn^2+、Ca^2+、蔗糖、柠檬酸、乳酸、富马酸、谷氨酸钠、乳酸链球菌素、双乙酸钠、丙酸钠、暗处有利于仙人掌果红色素的稳定,其他食品添加剂及处理方式对红色素的稳定不利.

In this study,using the wild cactus fruit in Hainan as experimental material,red pigment was extracted from the fruit pulp by water bath,and the stability of red pigment was studied.The results showed that the best conditions for extraction of red pigment from the fruit pulp were:1∶15(g/mL)ratio of material to liquid,extraction temperature was40°C,extraction time was 60 minutes,pH value was 4.Zn^2+,Ca^2+,sucrose,citric acid,lactic acid,fumaric acid,sodium glutamate,nisin,sodium diacetate,sodium propanate and darkness were conducive to the stability of the red pigment of cactus fruit,and other food additives and treatments were unfavorable to the stability of red pigment.