桑葚红色素的提取纯化及在果冻中的稳定性研究

摘要

The pigment was extracted from mulberry by water, and the stability of pigment in jelly was studied after purifying by macroporous resin .The optimum extraction conditions were as followed:extraction temperature was 80 °C; the extract time was 50 min, and the liquid to solid ratio was 10:1.In these conditions, the pigment extraction rate was 87.56%. The static adsorption and desorption equilibrium time were 3 h and 2 h, respectively.When the concentration was 0.08 mg/mL, the adsorption rate was the largest and the ethanol pH value was 1.The volume concentration of 70%( V/V) had the best desorption effect.The resin dynamic adsorption breakthrough point was 420 mL for the 10 g resin.When the pig-ment in jelly, xylitol had protecting effect on it and although citric acid had damaging effect on jelly in a short time, it had little effect as a whole.Ca2+and Zn2+had a destructive effect on the pigment, Na+and Fe2+had little effect and Mg2+had a protective effect on it.The pigment was strongly damaged under light.%采用水提法从桑葚中提取桑葚红色素,使用大孔树脂纯化后研究其在果冻中的稳定性.结果表明,提取温度为80 ℃,提取时间为50 min,液料比为10:1时,取得最佳提取效果,得到桑葚红色素提取率为87.56%.色素质量浓度为0.08 mg/mL时吸附率达到最大,pH值为1,体积分数为70%(V/V)的乙醇溶液解吸的最好.动态吸附时穿透点为420 mL(10.0 g树脂) .木糖醇对果冻中的桑葚红色素具有保护作用;柠檬酸虽在短时间内对桑葚红色素的的稳定性有破坏作用,但整体来说影响不大;Ca2+、Zn2+对桑葚红色素具有破坏作用,Na+、Fe2+对桑葚红色素的稳定性影响不大,Mg2+对色素有保护作用;光照对桑葚红色素影响极大.