摘要
以海红米糠为原料,研究了海红米色素的提取工艺,在单因素实验基础上,根据响应面优化提取工艺,最佳工艺条件为乙醇浓度65%,提取时间35 min,提取温度55℃,料液比为2.7∶10,提取得率为15.922 mg/g。再通过纯化除杂,最终制备的海红米色素色价良好,得率为1.26%。海红米色素是一种酸性条件下稳定,对光与热都不稳定的天然色素。过氧化氢及亚硫酸钠可引起海红米红色素的降解,低浓度防腐剂苯甲酸钠及山梨酸钾均对海红米红色素的稳定性影响较小,部分金属离子对其也有一定影响,因此保存过程需要注意相应条件。研究了海红米色素的相关理化性质与抗氧化活性,黄酮含量为22.5 mg/g,多酚含量为122.5 mg/g。海红米色素的DPPH·清除率和羟自由基清除率高,表明其良好的体外抗氧化活性。本研究为今后海红米色素制品的精深加工及高值化开发利用提供科学依据。
Sea red rice bran was used as the raw material to investigate the extraction process of sea red rice pigment,the extraction process was optimized by response surface method based on single factor experiment.The optimum extraction conditions were as followings:ethanol concentration of 65%,extraction time of 35 min,extraction temperature of 55℃,and a material-to-liquid ratio of 2.7∶10.Under these conditions,the extraction yield was 15.922 mg/g.After purification,the final prepared sea red rice pigment exhibited a desirable color,with a yield of 1.26%.The natural pigment was found to be stable under acidic conditions but was sensitive to light and heat.It was observed that hydrogen peroxide and sodium sulfite induced degradation of the pigment,whereas low concentrations of preservatives such as sodium benzoate and potassium sorbate had minimal effect on pigment stability.Certain metal ions affected pigment stability,indicating the need for careful control of storage conditions.The physicochemical properties and antioxidant activity of the pigment were examined,with the flavonoids and polyphenols content was 22.5 mg/g and 122.5 mg/g respectively.In vitro antioxidant assay demonstrated the high DPPH·radical scavenging activity,and high hydroxyl radical scavenging activity,indicating potent antioxidant properties.In summary,this study provides a scientific foundation for the advanced processing and high-value utilization of sea red rice pigment products in the future.
作者
李文雅
邱丽霞
郭润琪
汪卓
钟赛意
LI Wenya;QIU Lixia;GUO Runqi;WANG Zhuo;ZHONG Saiyi(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524000;Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing,Zhanjiang 524000)
出处
《中国食品添加剂》
2025年第7期81-92,共12页
China Food Additives
基金
广东海洋大学创新创业训练计划项目(202210566008)
广东海洋大学大学生创新团队项目(CXTD2023005)。
关键词
海红米
类黄酮
提取
理化性质
体外抗氧化
sea red rice
flavonoids
extract
physicochemical properties
antioxidant activity in vitro
