绿叶甘姜色素提取工艺及其稳定性研究

摘要

The pigment is extracted from the Tindera erythrocarpa of Qixia mountain and the stability analysis is studied. It can offer basic data for the study of natural edible pigment. There were four analysis factors including extract concentration, time, temperature and solid-liquid ratio. Extraction process was optimized by single fac-tor experiments and orthogonal experiments. It determined the best conditions of extracting the Lindera erythro-carpa pigment. And it analyzed the effects of changing light and heat on the stability of the pigment. The results showed that the Lindera erythrocarpa pigment extraction conditions: ethanol concentration 60 %, extraction time 120 min, solid-liquid ratio 1∶12(g/mL) and extraction temperature 60℃. Light resistance and heat resis-tance of Lindera erythrocarpa pigment is better.%以栖霞山绿叶甘姜为原料，提取其色素并进行稳定性分析，为天然食用色素的研究和应用提供一定基础数据。以提取溶剂浓度、时间、温度、固液比为分析因素，通过单因素试验和正交试验对提取工艺进行优化，确定绿叶甘姜中色素提取的最佳条件，并分析光照和温度变化对色素稳定性的影响。结果表明，绿叶甘姜中色素提取的最佳条件为：乙醇浓度60%、提取时间120 min、固液比1∶12（g/mL）、提取温度60℃，绿叶甘姜耐光性和耐热性较好。