以微波-超声波法提取草毒色素及对其理化性质的研究

Study on Extraction Technology of Strawberry Pigments' and Its Physicochemical Properties

研究了微波和超声波对草莓色素提取的影响 ,通过单因素分析和正交试验设计确定了最佳提取工艺条件 ,并对草莓色素的理化性质进行了进一步研究。试验结果表明 ,最佳提取工艺条件为微波功率 62 4W ,微波处理时间 60s ,超声波处理时间 40s ,物液质量比为 1∶6。pH值对草莓色素的影响明显 ,该色素在 pH值 5 0以下稳定 ;在温度低于 80℃时草莓色素基本上是稳定的 ;蔗糖对色素影响不明显 ,柠檬酸具有明显的增色和护色作用 ;苯甲酸钠和山梨酸钾对色素都有一定的降解作用 ,并且质量分数 >0 0 1%时降解作用十分明显。

In this paper, the effect of microwave and ultrasonic treatments on extraction of strawberry pigments has been studied The optimal technology was obtained by single factor and orthogonal test And physicochemical properties of strawberry pigments were further investigated The research showed that the optimal extraction technology was the power of microwave 624W, the treatment time of microwave 60s, the treatment time of ultrasonic 40s and the proportion of material and extracting liquid 1∶6; the effect of pH on stability of strawberry's red pigments were remarkable and the pigments were stable in the low of pH 5 0; the heating below 80℃ had little effect on the pigments' stability; the effect of sucrose on the pigments' stability was little while citric acid had considerable effect on increasing color and luster and keeping pigments' stability; benzoate sodium and sorbate potassium degraded the pigments in a way and, with their mass fraction more than 0 001%, the degradation was quite obvious