柚皮中类胡萝卜素的提取及其稳定性的研究

以废弃的柚子皮为原料,探讨不同萃取剂、料液比、时间、温度对类胡萝卜素提取得率的影响;同时研究光照、温度、酸碱度、金属离子、氧化剂、还原剂及常用食品添加剂对类胡萝卜素稳定性的影响。结果表明,柚子皮中最佳提取工艺条件:萃取剂为丙酮,料液比为1∶30g/mL,浸提时间为60min,提取温度为20℃,类胡萝卜素的得率为305.98mg/kg。柚皮中类胡萝卜素的稳定性差,强光照射能加速类胡萝卜素降解;温度越高类胡萝卜素分解得越快;氧化剂对类胡萝卜素的稳定性有破坏作用,还原剂对类胡萝卜素的稳定性影响不大;酸性条件下类胡萝卜素稳定,高碱性条件下类胡萝卜素不稳定;金属离子Cu2+、Fe2+、Fe3+对类胡萝卜素分解有破坏作用;酸味剂能促进类胡萝卜素的降解,防腐剂与甜味剂对类胡萝卜素的影响不大。 

Study on the extraction and stability of carotenoid in pomelo peel

It was investigated that different extraction solvent, solid-liquid ratio time and temperature impact on the extraction yield of carotenoid with abandoned pomelo peel as materials, also researched that light, temperature, pH, metal ions, oxidizing agents, reducing agents and common food additives affect on stability. Results showed that the optimum extraction conditions were:extraction solvent was acetone, solid-liquid ratio was 1∶30g/mL, extraction time was 60min, and extraction temperature was 20℃. The carotenoids in the pomelo peel had the highest rate of 305.98mg/kg. The carotenoid with poor stability could be accelerated the degradation in bright light. The higher the temperature, the faster the decomposition, the stability had been damaged by oxidants and little effect on the reductant stability, stabilization under acidic conditions, but unstabilization under alkaline. These metal ions with Cu2+, Fe2+and Fe3+had damaged the decomposition, sour agents could promote the degradation, preservatives and sweeteners had little effect on carotenoid.