酶法提取长枣红色素及其稳定性的研究

Study on enzymolysis extraction of long jujube pigment and its stability

摘要:

研究了从长枣中酶解醇提红色素的工艺条件及色素的稳定性，通过试验得最佳工艺参数为：料水比1:20（m/V），粉碎度60目，α-淀粉酶（110000 U/g）添加量为1%，酶解温度50 ℃，酶解时间40 min，酶解pH 6，酶解液用3倍体积的80%乙醇浸提，此条件下长枣色素的得率为9.85%。同时又对长枣色素的稳定性进行了初步探讨，结果表明，该色素除了在强氧化剂H202和碱性条件下中稳定性较差外，在其他条件下均具有良好的稳定性。

Abstract:

This paper studied the technological processing and conditions of extraction of long jujube pigment from long jujube with methods of enzymolysis-alcohol extraction, By single-factor experiment and orthogonal experiment the optimal technological parameters is found as follows: material-water ratio 1:20, comminution degree 60 meshs, enzyme dosage 1%, enzymolysis temperature 50 ℃, enzymolysis time 40 min, enzymolysis pH 6, ethanol extraction volume ratio 1:3. under these conditions the extraction rate of long jujube pigment is 9.85%. In the meantime, the stability of long jujube pigment is studied. The result shows that except in strong oxidizer H2O2 and alkali, it has good stability under other conditions.