紫薯色素微波提取及稳定性和抗氧化活性研究.pdfVIP

网络出版时间：2012-11-15 10:38 网络出版地址：/kcms/detail/11.1759.TS1038.010.html 紫薯色素的微波提取及其稳定性和抗氧化活性的研究 余 凡，杨恒拓，葛亚龙，田光辉 （陕西理工学院化学与环境科学学院，陕西汉中 723000 ） 摘要：研究紫薯色素的提取方法及其稳定性。采用微波提取法，选取溶剂比例、时间、温度、 4 料液比作为提取因素，进行单因素实验和L (3 )正交试验，探讨紫薯中色素的提取工艺，考 9 察了pH 、温度、不同金属离子、氧化剂还原剂、不同的食品添加剂等因素对紫薯色素的稳 定性的影响，并对紫薯色素的抗氧化性进行了研究。结果表明：紫薯色素在 450nm 处有最 大吸收峰，用质量分数5%的柠檬酸溶液，温度为35℃，功率为75W，时间为15min，料液 比为 1:10 时，紫薯色素的提取率达到较高值，紫薯色素有较好的稳定性，且具有较强的抗 氧化活性。 关键词：紫薯色素，微波提取，稳定性，抗氧化性 Microwave Extraction and Stability of purple sweet potato pigment and antioxidant activity YuFan YangHengTuo GeYaLong TianGuangHui (School of Chemistry and Environmental Sciences, Shaanxi University of Technology, HanZhong 723000 Shaanxi, China) Abstract: The extraction and stability of the pigment of the purple sweet potato. Microwave extraction method, select the proportion of solvent, time, temperature, solid-liquid ratio as the 4 extraction of factors, single-factor experiments and L9 (3 ) orthogonal experiment to explore the extraction process of the pigment in the purple sweet potato, and effects of pH, temperature, different metal ions, oxidizing agents reducing agent, the impact of different food additives and other factors on the stability of the pigment of the purple sweet potato, and purple sweet potato