微波辅助提取云南铁核桃果皮色素及其理化性质研究

以云南铁核桃为试材,采用微波辅助法进行色素提取试验,采用单因素试验与正交实验对色素提取工艺进行优化,并对其稳定性及抗氧化活性进行研究,以期为云南铁核桃色素的开发利用提供参考依据。结果表明:微波辅助提取云南铁核桃果皮色素最优工艺为微波功率480 W,水浴浸提温度80℃、微波时间10 s、料液比1∶70 g·mL^-1、乙醇浓度60%、水浴浸提时间60 min。云南铁核桃果皮色素热稳定性和光稳定性差,对pH较敏感,对常见食品添加剂较稳定,对Ga²⁺、Na~(+)、Mg²⁺、Sn²⁺稳定,对Fe³⁺、Cu²⁺不稳定;云南铁核桃果皮色素对ABTS⁺·、DPPH·、·OH有较强的清除能力,而且随着浓度的增加而增大。

Microwave-assisted Extraction and Physical and Chemical Properties of Pigment From Juglans sigillata Peel of Yunnan

Taking Juglans sigillata peel of Yunnan as test materials,the pigment was extracted by microwave assisted method,the extraction process were optimized by single factor and orthogonal experiments,and its stability and antioxidation were investigated,in order to provide a certain reference for the development and utilization of the pigment fromJuglans sigillata peel of Yunnan.The results showed that the optimal microwave assisted extraction conditions of pigment were obtained as follows,microwave power 480 W,extract temperature 80℃,microwave time 10 seconds,solid-liquid ratio 1∶70 g·mL^-1,ethanol concentration 60%,extract time 60 minutes.The pigment was unstable in hot and light,sensitive to pH,more stable to common food additives,it was stable to Ga²⁺,Na+,Mg²⁺,Sn²⁺,but unstable to Fe³⁺,Cu²⁺.The optimal has remarkable scavenging activity to ABTS⁺·,DPPH·,·OH,which became larger with the increase of its concentration.