藜麦甜菜红素的提取优化及稳定性研究

Study on Extraction Optimization and Stability of Betacyanin From Quinoa

以红色藜麦果实为材料,先通过单因素实验对藜麦甜菜红素的提取条件进行初步探究,再通过正交实验对色素提取工艺进行优化设计,并初步探讨了甜菜红素的稳定性,实验结果表明:藜麦甜菜红素的最佳提取溶剂为水;影响色素提取最显著的因素是料液比,其次是提取时间,最后是提取温度;最佳提取条件为料液比1∶5(g/mL)、提取时间60 min、提取温度30℃;色素粗提液在4℃低温、避光环境下稳定性较好。

In this experiment,red quinoa fruits were used as materials to explore the extraction conditions of betacyanin from quinoa by single factor experiment firstly.Then the orthogonal test was selected to optimize the pigment extraction process.The stability of betacyanin extraction was also researched.The results showed that the best solvent for betacyanin extraction from quinoa was water.The material to liquid ratio was the most important factor to affect the extraction rate of betacyanin,followed by the extraction time and the extraction temperature.The best extraction conditions were as follows:the material to liquid ratio was 1∶5(g/mL),and the extraction lasted for 60 minutes at 30℃.The crude betacyanin extract remained stable under low temperature of 4℃,dark environment.