响应面优化超声辅助提取红椒色素及其稳定性研究

Study on Ultrasonic-assisted Extraction of Red Pepper Pigment with Response Surface Methodology and Its Stability

红椒色素为一种无毒的色素,广泛应用于食品中。通过以红椒为材料,以时间、温度、乙醇溶液浓度及料液比为自变量,吸光度值为因变量,采用超声波辅助溶剂法提取红椒色素。利用金属离子、食品添加剂、还原氧化剂以及光照对红椒色素的稳定性进行研究。采用响应面优化法确定超声提取红椒色素的最佳工艺条件:乙醇浓度为60%,料液比为1∶10,超声时间为30min,超声温度为35℃,且在最大波长处的吸光度为0.688。稳定性研究结果表明常见的食品添加剂对色素的吸光度值影响很小。金属离子Cu2+和Fe3+能够明显地降低色素的吸光度值,K+、Na+对红椒色素的稳定性影响很小。H2O2、Na2SO3会降低色素的吸光度值。红椒在储存过程中应避免高温的影响。

Red pepper pigment is a non-toxic pigment,which is widely used in food.Use red pepper as the experimental material,the pigment of red pepper is extracted by ultrasonic-assisted solvent method with time,temperature,concentration of ethanol solution and ratio of solid to liquid as the independent variables and absorbance as dependent variable.The stability of red pepper pigment is studied by using metal ions,food additives,reducing oxidants and light.Response surface methodology(RSM)is used to determine the optimal technological conditions for ultrasonic extraction of red pepper pigment:ethanol concentration is 60%,solid-liquid ratio is 1∶10,ultrasonic time is 30 min,wtrasonic temperature is 35℃,and the absorbance at the maximum wavelength is 0.688.The results of stability study show that common food additives have little effect on the absorbance of pigment.The metal ions Cu 2+and Fe 3+can significantly reduce the absorbance of pigment,and K+and Na+have little effect on the stability of red pepper pigment.