论文部分内容阅读
利用响应面分析法对红果小檗色素提取工艺进行优化,根据中心组合设计原理,采用三因素三水平的响应面分析法,依据回归分析确定最优提取工艺条件;同时对该色素从常用食品添加剂、部分氧化剂和还原剂、pH值、温度、光和部分金属离子对色素稳定性的影响进行了初步研究。结果表明:红果小檗色素的最佳提取条件为,浸提剂为体积分数75%乙醇,浸提温度为51.9℃,浸提时间为2.6h,料液比为1∶41.3(g∶mL);红果小檗色素对葡萄糖、柠檬酸较稳定;山梨酸具有护色作用,而抗坏血酸具有减色作用;对氧化剂H2O2耐受性差;较高浓度的还原剂Na2S2O3具有护色作用;适合在酸性条件下使用(pH<7);具有一定的热稳定性(<80℃);耐光性较差;Fe3+、Cu2+、Pb2+对色素有较大影响。
Response surface methodology was used to optimize the pigment extraction process of berry chinense. According to the design principle of central composite design, three-level and three-level response surface analysis was used to determine the optimum extraction conditions according to regression analysis. At the same time, the pigment was extracted from common food additives , Partial oxidants and reducing agents, pH, temperature, light and some metal ions on pigment stability were studied. The results showed that the optimal extraction conditions for berberine red pigment were 75% ethanol with volume fraction of 75%, extraction temperature of 51.9 ℃, extraction time of 2.6 h, solid-liquid ratio of 1:41.3 (g: mL) ; Berberine red pigment is more stable to glucose and citric acid; sorbic acid has the function of protecting color while ascorbic acid has the effect of reducing color; the oxidant H2O2 is poorly tolerated; the higher concentration of reducing agent Na2S2O3 has the function of protecting color; (PH <7); has a certain thermal stability (<80 ℃); poor light resistance; Fe3 +, Cu2 +, Pb2 + have a greater impact on the pigment.