摘要
为优化紫兰草紫色素提取工艺并对其稳定性进行研究,在单因素试验基础之上,以提取温度、料液比和提取时间为影响因素,蒸馏水为提取剂,吸光度值为响应值,利用Box-Behnken中心组合法进行三因素三水平响应面分析试验;同时,研究pH、光照、蔗糖、NaCl、金属离子、氧化剂和还原剂等因素对紫色素稳定性的影响。结果表明:经响应面法优化得到最佳提取工艺条件为提取温度38℃、料液比1∶24g/mL、提取时间60min,该工艺条件所得响应值与理论值相对误差为0.28;同时,此条件下提取的紫色素具耐酸性,易受光照影响,耐受蔗糖能力较强,NaCl具增色作用,除了Cu^2+以外,对大部分金属离子较稳定;在氧化剂中稳定性较好。本研究用响应面法优化了紫兰草紫色素的提取工艺,并验证出所提取的紫色素具有良好的稳定性。
In order to optimize the extraction process of the purple pigment from purple grass and study the pigment stability,single factor experiment was conducted.The extraction temperature,solid-liquid ratio and extraction time were selected as the influencing factors.The absorbance of purple pigment was taken as the response value.Threefactor and three-level response surface analysis experiment was carried out by Box-Behnken central combination method.Meanwhile,the effects of pH,light,sucrose,NaCl,metal ions,oxidants and reducing agents on the stability of purple pigment were studied.The results showed that the best extraction conditions were:extraction temperature 38℃,material to liquid ratio 1∶24,and extraction time 60 min.The relative error between the response value and theoretical value was 0.28.The purple pigment was more resistant to acidity,but easily affected by light,relatively resistant to sucrose,and color was enhanced by NaCl.Except Cu^2+,it was stable under most of metal ions and oxidants.The study used response surface method to optimize the extraction process,and showed the pigment has a good stability.
作者
李云婷
陈炼红
王琳琳
张岩
LI Yun-ting;CHEN Lian-hong;WANG Lin-lin;ZHANG Yan(Southwest Minzu University,College of Life Science&Technology,Chengdu 610041)
出处
《中国食品添加剂》
CAS
2020年第5期87-94,共8页
China Food Additives
基金
西南民族大学研究生创新型项目(CX2019SZ158)。
关键词
紫兰草
紫色素
响应面法
提取工艺
稳定性
purple grass
purple pigment
response surface method
extraction process
stability
