紫薯色素的微波提取及其稳定性和抗氧化活性的研究
详细信息Microwave extraction and stability of purple sweet potato pigment and antioxidant activity
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摘要: 研究了紫薯色素的提取方法及其稳定性。采用微波提取法,选取溶剂比例、时间、温度、料液比作为提取因素,进行单因素实验和L9(34)正交实验,探讨紫薯中色素的提取工艺,考察了pH、温度、不同金属离子、氧化剂还原剂、不同的食品添加剂等因素对紫薯色素的稳定性的影响,并对紫薯色素的抗氧化性进行了研究。结果表明:紫薯色素在450nm处有最大吸收峰,用质量分数10%的柠檬酸溶液提取,温度为30℃,功率为75W,时间为15min,料液比为1:15时,紫薯色素的提取率达到较高值。此时,紫薯色素有较好的稳定性,且具有较强的抗氧化活性。Abstract: The extraction and stability of the pigment of the purple sweet potato were studied.Microwave extraction method, select the proportion of solvent, time, temperature, solid-liquid ratio as the extraction of factors, single-factor experiments and L 9 (3 4) orthogonal experiment to explore the extraction process of the pigment in the purple sweet potato.The effect of pH, temperature, different metal ions, oxidizing agents reducing agent, the impact of different food additives and other factors on the stability of the pigment of the purple sweet potato, and purple sweet potato pigment oxidation resistance were studied.The result showed that:purple sweet potato pigments with maximum absorption peak at 450nm, the mass fraction of 10% citric acid solution, the temperature of 30℃, the power of 75W, time of 15min, solid to liquid ratio of 1:15, purple sweet potato pigment the extraction rate was higher, the pigment of the purple sweet potato better stability, and had a strong antioxidant activity.
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