摘要:
以紫甘蓝蔬菜为原料,采用酶醇复合法工艺浸提紫甘蓝色素。以紫甘蓝色素得率为指标,考察酶的种类、乙醇体积分数、酶体积分数、液固比、浸提温度及浸提时间对得率的影响。在单因素实验的基础上,采用正交实验优化了紫甘蓝色素提取最佳工艺。此外,考察了温度、pH及常用食品添加剂对紫甘蓝色素稳定性的影响。结果表明,半纤维素酶可提高紫甘蓝色素的得率,且紫甘蓝色素的最佳提取工艺条件为:半纤维素酶体积分数3.2%,浸提温度45 ℃,浸提时间2 h,液固比55∶1 (mL∶g),乙醇浓度70%,得率为13.45 mg/g。紫甘蓝色素在pH为1~6时,最大吸收波长发生红移,pH为8~12时,最大吸收波长发生蓝移;紫甘蓝色素在100 ℃加热30 min含量降低约9.3%;山梨酸钾、DL-苹果酸和D-异抗坏血酸钠不影响色素的含量,柠檬酸对色素具有增色的作用。结果表明:酶醇复合法最优工艺所得紫甘蓝色素的得率最高;紫甘蓝色素对pH比较敏感,在高温条件下相对稳定,且其稳定性不易受常用食品添加剂的影响。
Abstract:
The violet cabbage pigments were extracted from violet cabbage with methods of enzymolysis-alcohol extraction.The influence of enzyme sorts,ethanol concentration,enzyme con,liquid-solid ratio,extraction temperature and extraction time on the yield of the pigment were investigated. Based on single factor experiments,the extraction process of violet cabbage pigment was optimized by orthogonal test. In addition,the effects of temperature,pH and common food additives on the stability of the pigment were investigated. The results showed that the hemicellulose could improve the pigment yield,and the optimal technological parameters were fund as follows,hemicellulose dosage 3.2%(mL∶g),temperature45 ℃,enzymolysis time 2 h,water-material ratio 55∶1 (mL∶g),ethanol concentration 70%,under these conditions the maximum rate of the pigment was 13.45 mg/g.And there were bathochromic shifts from pH1 to 6 and hypsochromic shifts from pH8 to 12.The pigment decreased about 9.3% heated at 100 ℃ for 30 min.And potassium sorbate,DL-malic acid and sodium D-isoascorbate did not affect the pigment content,but lemon acid hadhyperchromic effect. Conclusion,the yield of the pigment extracted by enzymolysis-alcohol was the highest under the optimal conditions,and the pigments were sensitive to pH,relatively stableunder high temperature conditions,and it’s stability were not susceptible to common food additives.
百度学术
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