橘皮色素提取的响应面优化及其稳定性研究

采用Box-Behnken中心组合试验和响应面分析法,研究醇提法提取橘皮色素中料液比、提取温度和提取时间对提取效果的影响,并分析橘皮色素的稳定性。结果表明:以95%乙醇为提取溶剂,在料液比为1∶20(g/mL)、温度为75℃、提取时间为120min条件下提取效果最佳;橘皮色素的稳定性研究表明,橘皮色素在光照条件下稳定性较差,因此贮藏中应适当避光;Mg2+、K+、Na+、Mn2+和Ca2+等金属离子对色素无不良影响;常用食品添加剂葡萄糖和柠檬酸溶液对色素的稳定性几乎无影响;橘皮色素对氧化剂和还原剂亦较为稳定;橘皮色素在酸性条件下比较敏感,在碱性条件下颜色加深。

Optimization of Extracting Pigment from Orange Peel by Response Surface Methodology and Stability of Pigment in Orange Peel

Using ethanol to extract pigment from orange peel.Box-Behnken central composite test and response surface methodology were used to study the impacts of different extraction conditions(ratio of solid to liquid,extraction temperature and extraction time) on extraction effect of pigment,and to analyze the stability of pigment in orange peel.The results showed that when extraction solvent,ratio of solid to liquid,extraction temperature and extraction time were 95% aqueous ethanol,1∶20(g/mL),75℃ and 120 min,respectively,the extraction effect of pigment was the best;the pigment was unstable under light conditions,so it should be stored without light;metal ions including Mg2+,K+,Na+,Mn2+ and Ca2+,common food additives such as glucose and citric acid,oxidizer and reductant all had no impact on the stability of pigment;the pigment was sensitive under acidic condition,and the color of pigment deepened under alkaline condition.