摘要
确定红雪茶色素的最佳提取工艺,并对其稳定性进行研究。以浸提法对红雪茶色素进行提取,在单因素试验的基础,通过对提取剂、料液比、提取温度、提取时间4因素进行L9(34)正交试验得到最佳提取条件,并对红雪茶色素在不同温度、pH、金属离子、氧化还原剂和食品添加剂等条件下的稳定性进行研究。结果表明红雪茶色素的最佳提取条件为提取剂1.5%的盐酸乙醇溶液、料液比1∶10(g/mL)、在60℃水浴中浸提30 min;该色素在低温、中性、弱酸、弱碱条件下稳定性较好,金属离子Ca2+,K+,Cu2+,Mg2+及还原性物质对红雪茶色素稳定性影响较小,但温度大于60℃,强酸,强碱,Zn2+,Na+,Fe2+,Fe3+,氧化性物质,苯甲酸钠等溶液中稳定性较差。
Single factor experiment and orthogonal test were adopted to obtain the optimized process parameter of extracting pigment of Lethariella cladonioides. Different extraction agents, the liquid-solid ratio, extracting time, and extracting temperature were discussed. The stability of the pigment of Lethariella cladonioides under the conditions of different temperature, pH, Metal ions, Redox agents, and food additives were investigated. The optimized process parameter included 1.5% ethanol hydrochloride solution as extraction agent with the solid-to-liquid ratio of 1 ： 10, 30 min of extraction, and the temperature of 60 ℃. The effects of low temperature, neutral, weak acid, weak alkali, Ca^2＋, K＋, Cu2＋, Mg2＋, and reducing substances on the stability of Lethariella Cladonioides are small, but a lower stability affected by the solution of strong acid, strong alkali, Zn2＋, Na＋, Fe2＋, Fe3＋, oxidizing substance and sodium benzoate above 60 ℃.
出处
《食品工业》
北大核心
2013年第1期53-56,共4页
The Food Industry
基金
中央高校基本科研业务费专项(11NZYTH08)
关键词
红雪茶
色素
浸提法
提取工艺
稳定性
Lethariella cladonioides
pigment
extraction
technology
stability
