黑米色素提取工艺及其性质表征

研究了以膳食黑米为原料制取黑米色素的工艺步骤.采用正交试验法对浸提温度、浸提时间、料液的质量与体积比(克比毫升)、浸提剂体积分数等因素对黑米色素提取效率的影响作了研究.结果表明:浸提剂体积分数和浸提温度是影响黑米色素提取效率的显著因子;浸提时间和料液的质量与体积比对提取效率有影响,但不显著.当浸提温度为80℃,浸提时间为30m in,料液的质量与体积比为1∶10,浸提剂为体积分数为50%的乙醇时,提取效果最好.黑米色素为花青苷,具有良好的水溶性,可用于食品着色.

The extraction technology and property characterization of black rice pigment

The technological procedure of extracting pigment from edible black rice was studied.Using orthogonal experimental method,the effects of temperature,time,ratio of mass to volume of solution and volume fraction of extractant on extraction efficiency were further detected.The result showed that the volume fraction of extractant and temperature were the significant factors affecting the efficiency of pigment extraction,while the time and the ratio of mass to volume of solution had influence(not significant) on the extraction efficiency.When the optimum extraction condition was obtained as follows: temperature was 80 ℃,time was 30 minutes,ratio of mass to volume of solution was 1/10 and volume fraction of extractant was 50%,the pigment of black rice which had been extracted by ethanol was a kind of cyanine glucoside with good water-solubility,and it could be used as pigmentation for food.