摘要
采用单因素实验和响应面分析法研究提取时间、料液比、提取温度、乙醇浓度对南瓜果皮色素提取效果的影响。以提取液吸光度值为响应值,通过响应面分析法优化南瓜果皮色素的提取条件。结果表明最佳提取条件为：提取时间为1 h;料液比1∶20（g：m L）;提取温度60℃;乙醇浓度90%;在此工艺条件下,吸光度为0.498,与理论预测值0.502相比,其相对误差约为0.004,说明通过响应面优化得出的方程有意义。南瓜果皮色素的稳定性研究表明：光稳定性较差;在20～60℃范围内具有一定的热稳定性;在极强酸条件下（p H〈3）稳定性差。
By single factor experiment and Response Surface Methodology,the effect of extraction time,solidliquid ratio,extraction temperature,and ethanol concentration on the pigment extraction were studied. Using extract absorbance value as the response index,pumpkin skin pigment extraction conditions were optimized by response surface. The results showed that the optimum extraction conditions were： extraction time 1h; the ratio of material to liquid1： 20; extraction temperature 60℃; ethanol concentration 90%. Under such conditions,the absorbance was0. 498,the theoretical prediction value was 0. 502. The relative error is about 0. 004,the optimized response surface equation is useful. Study on the stability of Pumpkin Peel pigments showed it is unstable in the light and strong acid condition（ p H 3）,It is relatively stable at the temperature between 20 ～ 60℃ and acid condition（ 4 p H 7） alkaline（ 7 p H 9）. Within the Maximum usage by food standards,it is not affected by food additives,citric acid,soluble starch,sucrose,glucose. Therefore,it can be used as food coloring. Pumpkin skin pigment has good stability,the pigment extracts add more value on the raw material source,the pigment has a good prospect of development and utilization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第12期216-222,共7页
Food and Fermentation Industries
关键词
南瓜果皮
色素
提取
稳定性
pumpkin peel
pigment
extraction
stability
