摘要
研究了微波辅助提取技术中微波功率、微波处理时间及料液比对芒果皮中黄色素提取效果的影响,通过正交试验对上述条件进行了优化,采用颜色反应对提取得到的粗色素进行了定性分析,经过HPLC对粗色素进行了初步分离及结构鉴定,确定了其种类和含量。研究结果表明:微波功率、微波处理时间及料液比对芒果皮中黄色素的提取有显著影响,在微波功率640 W、料液比1:6(m/V)条件下,以95%(V/V)乙醇为溶剂,微波辅助提取30 s,重复提取三次后色素总提取率可达89.92%(m/m),得率达到5.1%(m/m)。影响黄色素提取率大小的因素依次为:料液比>微波功率>微波提取时间。对色素进行初步分离和鉴定,结果表明芒果皮中的黄色素为类胡萝卜素,其主要成分为含羟基的含氧类胡萝卜素,约占成分总量的99.82%(m/m)。
Effects of microwave power, irradiation lime and the ratio of pulp to ethanol （95% （V/V）） on microwave assistant extraction of yellow pigments in mango peel were investigated, and the optimum conditions of aforementioned factors were optimized by using orthogonal experiment. The qualitative analysis of the crude pigments obtained was carried out by color reaction. The pigments were separated and structumUy identified through HPLC. The category and content of the pigments were also determined. The results showed that microwave power, irradiation time and the ratio of pulp to ethanol [95% （V/V）] significantly affected the extraction of yellow pigments in mango peel. The extraction rate and yield could be up to 89.92% （m/m） and 5.1% （m/m） respectively when the mango peel were extracted three times in 6-times ethanol [95% （V/F）] at 640 W of microwave power for 30 s. The significance order of above three factors on the exlraction was the ratio of mango peel to 95% （V/V） ethanol 〉microwave power 〉 irradiation time. Determination of elementary structure of pigments showed that the pigments were of carotenoid compounds, and the main components were xanthophylls with hydroxy. The total content of those components was about 99.82% （m/m）.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第8期1973-1977,共5页
Modern Food Science and Technology
