辣椒红素提取方法的研究

本文简单介绍了辣椒红素的性质,列举了油溶法、有机溶剂法和超临界二氧化碳流体萃取等典型的提取方法,并简要介绍了辣椒红素的应用前景。     

响应面法优化微波辅助提取长茎葡萄蕨藻中蕨藻红素

文中采用响应面微波提取法对长茎葡萄蕨藻中蕨藻红素的提取工艺进行研究。单因素和Box-Behnken设计实验结果表明:微波功率、乙醇浓度、料液比、萃取时间、萃取温度对长茎葡萄蕨藻中蕨藻红素提取率有显著影响。优化的提取工艺为微波功率200 W,乙醇体积分数为85%,料液比为1∶30(g∶m L),萃取时间为20 min,萃取温度为45℃,在此条件下长茎葡萄蕨藻中蕨藻红素提取率为91.9%,模型的R2=98.4%。与未经微波处理的传统方法超声法、回流法和水浴法相比,微波处理最高可使长茎葡萄蕨藻中蕨藻红素提取率提高79.8%,超声法、回流法和水浴法蕨藻红素的提取率分别为微波提取的71.8%、85.69%和55.77%,且提取时间长,消耗溶剂大。     

超声提取辣椒红素的研究

采用超声法从辣椒中提取辣椒红素,以辣椒红素的收率为指标,运用均匀设计法确定了乙醇超声提取辣椒红素的最佳条件为:液固比(V/m)为12:1,超声时间为30min,超声波功率为200W。与浸提法比较,超声提取极大地缩短了提取时间,而且收率有明显提高。     

辣椒中辣椒红素提取工艺研究及其含量测定

采用超声波法、微波法研究不同提取方法和工艺对辣椒红素的提取,在此基础上通过正交设计,得出最高得率和最优条件组合。比较结果显示,超声波提取优于其他提取方法,其最佳提取条件为:固液比1:20,超声时间25min,超声温度35℃,辣椒红素得率为0.103%。该方法节省溶剂,大大缩短提取时间,显著节约了资源。     

微波辅助提取辣椒红色素

采用有机溶剂从辣椒中提取红色素，对不同温度、不同时间下的色素提取率进行测试，以确定最佳提取条件：同时在微波作用下从辣椒中提取辣椒红素，以辣椒红素的收率为指标，运用正交法确定了乙醇超声提取辣椒红素的最佳条件为：料液比为1：8，超声时间为12min，超声波功率为600W。与浸提法比较，超声提取极大地缩短了提取时间．而且收率有明显提高。     

水剂法提取萝卜籽油的工艺研究

为充分开发萝卜籽这一新的油料资源,本文研究了水剂法提取萝卜籽油的工艺条件并利用响应面法对提取条件进行了优化。实验以干燥粉碎的油用萝卜籽为原料,以pH 4.5的柠檬酸缓冲溶液为溶剂,对油用萝卜籽中的粗脂肪进行提取,探究萝卜籽油提取率与料液比、提取时间以及提取温度这3个实验因素间的关系。结果表明:萝卜籽油提取率受料液比的影响最大,其次是提取温度,最后是提取时间。当料液比为10∶1(mL/g)、提取温度为95℃、提取时间为2.7 h时,提取率最高,此时萝卜籽油的提取率为11.28%。萝卜籽作为一种新的油料资源具有极大的开发价值,实验可为萝卜籽油的生产加工提供数据支持。     

响应面法优化苋红素提取工艺及其抗氧化性

以彩苋为原料,通过单因素实验,研究提取溶剂、提取时间、提取温度、料液比对苋红素得率的影响,利用响应面法对苋红素得率进行优化,得到最优工艺条件。并对提取出的苋红素粗提液进行抗氧化性研究。结果表明,苋红素得率的最佳提取工艺条件为H_2O作为提取剂,料液比为1∶50(m∶v,g/m L),提取温度为30℃,提取时间为44 min。在此最优条件下,模型预测提取出的苋红素得率为0.308%,验证实验得到的苋红素得率为0.305%,两者误差为0.98%,证明此工艺条件合理可行。另外,苋红素具有较好的抗氧化能力,对1,1-二硝基苦基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、羟基自由基(·OH)、超氧阴离子自由基(O_2~-·)的IC_(50)分别为0.18、0.06和0.35 mg/g。     

正交设计优化蕨藻红素的微波提取工艺

研究了微波辅助法提取羽状蕨藻中蕨藻红素的工艺条件。通过单因素实验探究了微波温度、乙醇浓度、微波时间、微波功率、料液比五个因素对蕨藻红素提取率的影响,并经过正交实验对影响蕨藻红素提取率的参数条件进行优化。确定微波提取最佳工艺条件为:提取溶剂90%乙醇,微波温度50℃,微波功率300W,微波时间15min,料液比1∶40g·mL-1,按此工艺条件进行重复性验证实验得到蕨藻红素的平均提取率为92.93%,RSD为0.5003%。结果表明微波提取率高,稳定性好,且大大缩短了提取时间。     

超声波辅助法提取胭脂萝卜色素的工艺研究

以胭脂萝卜为原料,对超声波辅助法提取胭脂萝卜色素工艺进行优化。在单因素实验基础上,进行响应面优化实验,以提取率为指标,确定了超声波辅助法提取胭脂萝卜色素的最佳工艺条件:采用50%乙醇为浸提剂,在液料比为42.6∶1、提取时间为50min、提取温度70℃、浸提剂pH4.6时,提取率最高为75.15%;采用超声波辅助法提取胭脂萝卜色素其的提取率明显高于乙醇浸提法。     

甜菜红素提取、纯化、稳定性及抗氧化活性研究进展

甜菜红素广泛存在于苋科、藜科、紫茉莉科、仙人掌科以及商陆科等多种植物中。近年来,国内外关于甜菜红素抗氧化的研究和应用已经成为热点。本文综述了甜菜红素的结构、提取、纯化、稳定性以及其通过直接清除自由基、抑制脂质过氧化反应、络合金属离子、抑制氧化酶和炎症因子的表达、激活机体抗氧化体系等方面发挥的抗氧化作用,为更好地优化甜菜红素的提取和纯化工艺,更深入研究其抗氧化活性提供参考和理论依据。     

超临界二氧化碳脱除萝卜红色素异味研究

以涪陵胭脂萝卜为原料,以柠檬酸为提取剂,优化得出了最佳提取工艺流程,对超临界二氧化碳的萝卜红色素异味脱除效果及对萝卜红色素提取液的影响进行了研究。结果表明:在40℃、90min、25MPa时超临界的脱臭效果最显著,此条件下对色素提取液的影响相对较小。     

萝卜红色素中异味物质的脱除研究

由现行工艺生产出来的萝卜红色素带有萝卜特殊的异味,严重地影响了该色素的使用,因而工业上急需寻求一种脱味效果好、能用于工业化生产的萝卜红色素产品的制取方法。以红心萝卜为原料,采用酶解法、壳聚糖沉淀法和双水相萃取法,结合树脂吸附法进行实验,结果表明:双水相萃取结合树脂吸附法脱除异味效果最好,粉末状成品中异味物质异硫氰酸酯的去除率高达94%,且无"返味"现象,但该法终产品的花青素含量略有降低。     

从红心萝卜废渣中提取异硫氰酸酯

以提取完色素的红心萝卜废渣为原料,采用不同的有机溶剂、料液比、温度、提取次数、提取时间等条件,提取其中的异硫氰酸酯,希望提高红心萝卜废渣的综合利用价值。     

Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation,Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression

Aroma-active compounds of red radish pigment extracts (water extract, phosphoric acidified water extracts (PAW), 10 min water or phosphoric acidified water preheated extracts (HW or HPAW), Chongqing, and Yunan extracts) were identified and characterized via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-mass spectrometry with olfactometry (GC-MS/O). Three sensory attributes, namely radish odor (desirable) and radish off-odor and sulfur-like odor (undesirable), were selected to characterize the red radish pigment extracts. The correlation between the aroma-active compounds (GC-MS) and sensory attributes was studied using partial least square regression (PLSR). The sensory evaluation results revealed that Chongqing (9.30 and 8.80), water (9.00 and 9.10), Yunan (7.80 and 8.00), and HW (6.90 and 7.20) extracts showed higher radish off-odor and sulfur-like odor scores, while PAW-2.5 (7.70) and HPAW-2.5 (7.60) extracts showed higher radish odor scores. Sulfur-containing compounds, allyl isothiocyanate, 1-butyl isothiocyanate, acetonitrile, oxygen-containing compounds, terpenes, and naphthalene were positively and significantly correlated with radish off-odor and sulfur-like odor but negatively and significantly correlated to radish odor. 3-(Methylthio)propyl isothiocyanate and pyridine were positively and significantly correlated to radish odor. Additionally, 3-buten-1-yl isothiocyanate and 4-(methylthio)-3-butenyl isothiocyanate showed positive but not significant impact on radish odor. Based on their higher volatile concentration, the aroma-active compounds of the four extracts were evaluated using GC-MS/O. Thirty-three aroma-active compounds with different odor intensities were identified to be the major odorant compounds for red radish pigment extracts by panelists. Conclusively, the red radish pigment extraction conditions play a great role in its sensory characteristics.     

红心萝卜色素分布及其抑菌特性分析

为研究不同红心萝卜色素含量及其分布特性,探究红心萝卜色素的稳定性和抑菌性,本文采用超声波辅助法提取4种红心萝卜的色素,比较色素分布差异,综合分析色素稳定性和红心萝卜色素的抑菌特性。结果表明,4种萝卜中,胭脂萝卜色素总量最高(0.039 mg/g)。萝卜个体内部色素存在差异,萝卜皮中的色素含量显著高于萝卜内部其他部位(P<0.05)。提取色素对高温(≥60 ℃)较为敏感,在pH=7时色素较稳定,抗Fe3+、Al3+的干扰能力较弱;耐还原能力比耐氧化能力强;柠檬酸和维生素C对色素有保色作用,蔗糖和食盐对色素稳定性影响不显著,且对大肠杆菌和金黄色葡萄球菌均有抑制作用。     

超临界CO_2精制萝卜红色素的研究

以萝卜红色素为原料,比较系统地探讨了超临界状态下萃取压力、温度、时间对萝卜红色素精制的影响。结果表明,萃取压力30 MPa、萃取时间150 min和萃取温度55℃可以达到精制萝卜红色素的效果。     

萝卜红色素的酯化修饰及性质研究

萝卜红色素是安全、无毒副作用的天然食用色素,具有抗氧化能力。但是它的稳定性不高,限制了其在食品工业中的广泛应用。通过乙酰水杨酸酯化修饰色素,测定色素的稳定性,并采用ABTS(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)法和邻二氮菲法测定色素的抗氧化活性。结果显示,修饰后的萝卜红色素稳定性明显提高,而且仍然保持较高的抗氧化活性。     

Color and Pigment Stability of Red Radish and Red-Fleshed Potato Anthocyanins in Juice Model Systems

Color and pigment stability of model juices (pH 3.5) were evaluated during 65 wk of storage at 2°C and 25°C in the dark. Two acylated pelargonidin-based anthocyanins, red-fleshed potatoes (Solanum tuberosum) and red radishes (Raphanus sativus), and 2 extraction methods, C-18 resin and juice processing, were used and compared to FD&C Red #40. Color (CIELch) and pigment degradation depended on storage temperature, anthocyanin structure and extraction method, with chemically extracted radish anthocyanins showing the best overall stability. At room temperature (25°C), higher stability was obtained with C-18 purified radish anthocyanins (22 wk half-life) and lowest with potatojuice concentrate (10 wk half-life). Refrigeration increased the half-life of pigments to over a year.     

萝卜红色素的提取与性质研究

本文报道了从红心萝卜中提取花青素类天然食用色素、用大孔吸附树脂精制花青素类天然食用色素的工艺方法,以及萝卜红色素的理化性质,包括光谱特征和溶液pH及其它理化因素对萝卜红色素颜色稳定性、呈色强度和色调等的影响。研究表明,与其它来源的花青素一样,随pH增大,最大吸收波长向长波方向移动。当溶液中Cl-浓度增加时,最大吸收峰处吸光强度增加。     

Coupling effects of preheating time and extraction medium pH on red radish anthocyanin yield,glucosinolate degradation and off‐odour removal

In this study, the effect of combined preheating time (2, 5, and 10 min) and extraction medium pH (2.5, 3.5, and 4.5) on total monomeric anthocyanin yield, and removal of off‐odour in red radish anthocyanins were evaluated. The tentative anthocyanin identification showed twelve pelargonidin anthocyanins, and only nine were identified in samples preheated for 10 min. Sample preheated for 10 min and extracted at pH 4.5 showed lower the anthocyanin yield (98.02 mg/100 g, FW), lighter colour and higher percentage polymeric colour compared with that preheated for 2 min and extracted at pH 2.5. However, prolonged preheating time (10 min) significantly reduced myrosinase enzyme activity by 73%. Additionally, results showed that preheating time and extraction medium pH have negative and significant effect on the total monomeric anthocyanin yield, while they showed positive and negative significant effect on the total glucosinolate degradation. Furthermore, the sensory evaluation results revealed no significant difference in radish odour for samples preheated for 2 and 5 min followed by anthocyanin extraction in pH 2.5 medium. It might therefore be concluded that the combination of moderated preheating treatment time (≤5 min) and lower extraction medium pH could be effective to reduce the off‐odour characteristics and maintaining high yield and stable red radish pigment.