红肉脐橙(Citrus sinensis L.)果肉中特征色素提取方法探索

红肉脐橙是目前为止惟一果肉呈粉红色或红色的脐橙,其呈色色素尚未见报道。为深入研究其果肉中特征色素的构成及在果实生长发育和贮存过程中色素含量的变化,本研究在对该色素初步定性的基础上对提取方法进行了探索。在分析红肉脐橙果肉中色素萃取液的紫外可见吸收光谱时发现,该色素有类胡萝卜素的特征吸收峰,将萃取液进行薄层层析则进一步证实其内含有番茄红素。在色素提取的前处理方式上,本研究认为冷冻干燥样品的浸提效果较真空干燥的样品稳定(变异系数小),且浸提率相差无几,所以选择冷冻干燥作为合适的样品前处理方式。色素浸提条件的正交实验结果表明,最佳浸提条件为50℃、1.5h内浸提4次,浸提的料液比为1:60。此外,浸提温度、浸提时间、浸提料液比和浸提次数对浸提率都有显著影响,影响最大的因素是浸提温度,最佳温度为50℃,随温度降低浸提率显著降低。其次是侵提时间的长短,最佳浸提时间为1.5h,延长或缩短0.5h都会使浸提率下降。浸提次数对浸提率的影响是最小的。

Studies on the Pigment Extraction From the Pulp of Red Fleshed Navel Orange (Citrus sinensis L. )

The Red fleshed navel orange is so far the unique navel orange which has a pink or red flesh, but the pigments in it are remained unknown. In order to elucidate the pigments and to study the changes of their construction during the course of fruit development and storage, experiments were carried out on the pigment identification and extraction. Studies on UV-Vis absorption spectrum of pigments extracted from the pulp of Red flesh navel orange showed that the main pigments were carotenoids, and it was verified by thin layer chromatography that there was lycopene in it. As for extraction conditions, the result of pulp drying in freezer was more stable than in vacuum, so pulp drying in freezer was chosen for further studies. Statistics of orthogonal designed test for extraction combinations showed that the best extracting condition was 50℃ , extracting 4 times in 1.5 h and the ratio of material to solvent was 1:60. Furthermore, the efficiency of pigment extraction was affected by temperature, length of time, ratio of material to solvent and extracting times significantly. Among them extracting temperature was the primary condition, and the best temperature was 50℃, less efficiency acquired as temperature decreased. The length of time was the second important condition, the best time for extraction was 1.5 h, extending or shorting time led to lower efficiency. And the extraction efficiency was affected less by extracting times than by other conditions.