摘要
采用超声辅助反溶剂沉淀法制备叶黄素-甜菊苷复合物,同时考察其在贮藏过程中叶黄素的稳定性。结果表明,通过均匀试验设计优化了叶黄素-甜菊苷复合物制备工艺条件为:叶黄素-甜菊苷质量比为1∶2,乙醇-水体积比为1∶1,超声功率150W,超声时间30min,超声温度30℃。贮藏过程中,叶黄素-甜菊苷复合物粉末中叶黄素降解符合分数转换模型,其中光照对降解速率常数影响较大。4℃环境水溶稳定性良好,而在37℃贮藏30d后,叶黄素含量急速下降,180d时复合物水溶液褪至无色,且出现少量沉淀。
The lutein-stevioside complex was prepared by ultrasonic-assisted anti-solvent precipitation method,and the stability of lutein during storage was investigated.The results showed that the preparation process conditions of lutein-stevioside complex were optimized through the uniform experiment design:the mass ratio of lutein-stevioside was 1∶2,the volume ratio of ethanol-water was 1∶1,and the ultrasonic power was 150W,the ultrasonic time was 30 min,and the ultrasonic temperature was 30℃.During the storage,the degradation of lutein in the luteinstevioside complex powder was fit the fraction conversion model,in which light had a greater influence on the degradation rate constant.The water-soluble stability was good at 4℃;but decreased rapidly at 37℃for 30 days.The complex solution is faded to colorless and had some precipitation after 180 days.
作者
罗树伟
杨秋明
宋江峰
戴竹青
李大婧
吴彩娥
LUO Shuwei;YANG Qiuming;SONG Jiangfeng;DAI Zhuqing;LI Dajing;WU Caie(Institute of Agri-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014;College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037)
出处
《中国食品添加剂》
CAS
北大核心
2021年第11期144-152,共9页
China Food Additives
基金
江苏省自然科学基金面上项目(BK20201241)
江苏省农业科技自主创新项目(CX(20)3047)。
