黑豆皮红色素的提取工艺及稳定性研究

本实验首次采用超声波辅助提取黑豆皮红色素,应用正交法优化黑豆中红色素提取的工艺条件及研究超声波对黑豆中红色素提取的影响。结果表明,最佳提取工艺条件：提取液为9%盐酸,料液比1：25（g/mL）,温度为70℃,提取时间为2h,超声波功率为100%。黑豆皮红色素在维生素C、NaCl、柠檬酸等食品添加剂存在下稳定性好;红色素耐还原性能力较强,对光和氧化剂不稳定;Fe3＋、Zn2＋、Cu2＋等金属离子对红色素的稳定性影响较大,Ca2＋、Al3＋对红色素稳定性影响较小。

Study on Extraction and Stability of Red Pigment from Black Bean

The optimum conditions for the extraction of red pigment from black bean with immersing were studied and the stability was investigated.The result showed that the optimum conditions of immersing technique were: the ratio of 9% hydrochloric acid to black bean weight 1:25,black bean was immersed at 70℃ for 2h.The red pigment exhibits strong resistance to food additives and reducing agent;the oxidation resistance and light stability is poor;Fe3+,zn2+,Cu2+ metal ions have the obvious influence on the stability of pigment;the influence of Ca2+,Al3+ on the stability of the pigment is unapparent.