超声波辅助提取黑糯玉米芯色素稳定性的研究

运用超声波辅助技术提取黑糯玉米芯色素，研究了pH、光照、温度、氧化剂、还原刺、金属离子、共存物质对黑糯玉米芯色素稳定性的影响，并与相同条件下常规提取的黑糯王米芯色素进行比较。结果表明：光照、温度对两种方法提取出的色素无显著性影响；过氧化氢、亚硫酸钠、维生素C溶液对黑糯玉米芯色素影响较大；金属离子中的Fe^2＋、Fe^2＋、Sn^2＋对黑糯玉米芯色素稳定性影响较大，食品中常用的葡萄糖、蔗糖对色素有一定的降解作用；防腐剂苯甲酸钠对色素有一定的降解作用，且浓度越大，影响越大。柠檬酸、苹果酸、可溶性淀粉对色素溶液有增色作用；超声波辅助提取的色素和常规法提取的色素的稳定性基本一致。

Research on stability of pigment from black glutinous corncob with ultrasonic-assisted extraction

A pigment was extracted from black glutinous corncob by the ultrasonic-assisted extraction technology. The effects of pH,sunlight,temperature,oxidants, reducing agents,some metallic ions and materials on the stability of the pigment were studied. Additionally,the stability of the pigment was compared with that of a conventionally extracted pigment. The results showed that the effects of sunlight,temperature and metallic ions (except for Fe3+,Fe2+,Sn2+) on the stability of pigments extracted by the two methods were not significant,and that the stability of pigment was sensitive to H2O2,Na2SO3 and Vc. Some food additives such as glucose and sucrose were shown to have a definite degrading effect, and so was the preservative sodium benzoate. Citric acid,malic acid and soluble starch had a considerable effect on colour increasing of the pigment solution. The stability of pigments extracted by the two methods was almost the same.