摘要
为优化去异味萝卜红色素的最佳提取工艺,试验以红心萝卜为材料,通过分析不同提取方法下萝卜红色素提取量及异味物质去除效果,探索最佳的去异味提取方法,以优化生产工艺。研究结果表明,最佳提取方法为酸性水热烫两相法,其提取条件是:选用1%柠檬酸水溶液为提取试剂,热烫10 min,提取温度为45℃,提取时间为2 h,提取的料液比为1∶5 (g/mL),提取pH为2.5,正己烷于45℃两相搅拌萃取1 h。热烫虽然对萝卜红色素有一定的破坏,导致提取含量降低,但该方法具有最佳的去异味效果,能够显著提升萝卜红色素的经济价值,符合去异味萝卜红色素的工业化生产需求。
The paper aims to set up an optimal method of extraction process for deodorized radish red pigment. Useing red radish as a material, the extraction content of radish red pigment and the effect of off-flavor substances removed under different extraction methods are analyzed to explore a deodorized extraction method of radish red pigment from red radish and optimize the production process. The results show that the optimal extraction method is two-phase method of hot acidic water blanching. The extraction conditions are as follows: 1% citric acid aqueous solution is used as the extraction reagent, blanching for 10 min, extraction temperature is 45 ℃, extraction time is 2 h, extraction ratio is 1∶5(g/mL), extraction pH is 2.5, and two-phase method of n-hexane stir extraction is at 45 ℃ for 1 h. Although the radish red pigment is damaged after the blanching and the extraction content is reduced, this method has the best deodorizing effect and can significantly improve the economic value of radish red pigment, which meets the industrial production needs of deodorized radish red pigment.
作者
邓仕彬
林国荣
林授锴
潘梦柔
DENG Shibin;LIN G uorong;LIN Shoukai;PAN Mengrou(College of Environmental and Biological Engineering,Putian University,Key Laboratory of Loquat Germplasm Innovation and Utilization,Putian University,Fujian Province University,Putian 351100)
出处
《食品工业》
CAS
2021年第3期88-93,共6页
The Food Industry
基金
福建省教育厅中青年教师教育科研项目(JAT200505)
莆田市科技计划项目(2019NP002)
福建省大学生创新创业训练计划项目(S202011498008)
2018年莆田学院科研创新专项项目(2018ZP08)。
关键词
萝卜红色素
提取工艺
去异味
异硫氰酸酯
radish red pigment
extraction process
deodorization
isothiocyanates
