摘要
采用微波法提取野生石榴皮中的原花青素,同时考察光照、温度、金属离子、pH及食品添加剂对原花青素稳定性的影响。通过单因素试验和正交试验得出微波提取石榴皮原花青素的最佳工艺条件为:乙醇浓度80%、料液比1∶50、提取温度65℃、微波功率500 W、提取时间120 s、提取2次,原花青素的得率为2.62%。稳定性研究表明,光照条件下色素稳定性较差;高温对色素有降解作用,60℃以下稳定性良好;pH值为5时色素稳定性好;金属离子Cu2+和Al3+对原花青素的稳定性影响显著;苯甲酸对原花青素稳定性影响显著。
The extraction processing of proanthocyanidin from wild pomegranate peel by microwave was studied. The influences of illumination, temperature, metal ion, pH and food additive on the stability of proanthocyanidin were researched. The results show that the optimum conditions based on single factor and orthogonal test are as follows： 80% of ethanol concentration, 1 ： 50 of the ratio of material to liquid, 65 ℃ of extraction temperature, 500 W of microwave power and extracting for 120 seconds for twice. Under these conditions, the yield of proanthocyanidins is 2.62%. The stability study shows that light has some degradation effect on proanthocyanidins. It has a good stability under 60 ℃. Its stability is affected significantly by Cu^2＋ , Al^3＋ and benzoic acid, but good at pH 5.
出处
《粮食与食品工业》
2009年第6期21-25,29,共6页
Cereal & Food Industry
关键词
石榴皮
原花青素
微波提取
稳定性
pomegranate peel
proanthocyanidin
microwave extraction
stability
