微波辅助提取牛蒡叶中绿色素及稳定性研究

采用微波提取法从牛蒡中提取绿色素，在单因素实验基础上，通过正交试验优化提取工艺条件。实验结果表明，以无水乙醇为提取剂，料液比为20：1，微波功率为500W，微波作用时间为90s，提取温度75℃，在此条件下绿色素提取效果最佳。各因素对牛蒡中绿色素提取率的影响为：乙醇体积分数〉料液比〉提取温度〉微波功率〉微波作用时间。对牛蒡中绿色素的稳定性进行考察，结果表明，温度对牛蒡中的绿色素影响不大；不同pH对牛蒡中绿色素稳定性几乎无影响；A1^3＋、Cu^2＋、Mg^2＋、Zn^2＋对牛蒡中绿色素的稳定性影响较大，而Fe^3＋对牛蒡中绿色素的稳定性影响较小；氧化剂对牛蒡绿色素的稳定性基本无影响，还原剂对牛蒡绿色素的稳定性影响较大。

Study on Microware-assisted Extraction and Stability of Green Pigment from Burdock

The microware-assisted extraction of green pigment from burdock was studied, and the technological conditions were optimized through orthogonal test based on single factor. The result showed that the optimum conditions were as followed： ethanol as solvent, ratio of liquor to material 20：1,microware power 500W, microware time 90s and extraction temperature 75 ~C. The stability study showed that green pigment had little relation with temperature and different pH. Metal ions of A1^3＋, Cu^2＋, Mg^2＋ and Zn^2＋ were significantly affect to stability, Fe^3＋ had less effect on the stability of burdock. Oxidant had none effect on green pigment but the reducer had biggish effect to stability.