CAJ | 학술논문

以绿豆芽生产中废弃的绿豆种皮为原料,采用微波-超声波协同提取绿豆种皮色素;通过紫外-可见光谱、高效液相色谱和荧光光谱,初步判定绿豆皮色素的成分;研究了影响绿豆皮色素稳定性因素.结果表明,绿豆皮色素提取的最佳工艺是:乙醇体积分数80%,温度80℃,时间15 min,微波功率30 W,超声协同;初步判定绿豆皮色素的主要显色成分为叶绿素;绿豆皮色素在温度小于80℃、pH=7～9时比较稳定;Fe~(2+)、Fe~(2+)、Al~(3+)等金属离子对绿豆皮色素稳定性影响较大,遇Cu~(2+)、Zn~(2+)离子分别有沉淀生成;随氧化剂的增大,色素吸光度有变小趋势,这可能是氧化剂破坏绿豆皮色素中的不饱和键所致;还原剂对该色素吸光度的影响很小,常用食品添加剂对该色素无太大影响.
이록두아생산중폐기적록두충피위원료,채용미파-초성파협동제취록두충피색소;통과자외-가견광보、고효액상색보화형광광보,초보판정록두피색소적성분;연구료영향록두피색소은정성인소.결과표명,록두피색소제취적최가공예시:을순체적분수80%,온도80℃,시간15 min,미파공솔30 W,초성협동;초보판정록두피색소적주요현색성분위협록소;록두피색소재온도소우80℃、pH=7～9시비교은정;Fe~(2+)、Fe~(2+)、Al~(3+)등금속리자대록두피색소은정성영향교대,우Cu~(2+)、Zn~(2+)리자분별유침정생성;수양화제적증대,색소흡광도유변소추세,저가능시양화제파배록두피색소중적불포화건소치;환원제대해색소흡광도적영향흔소,상용식품첨가제대해색소무태대영향.
Green pigment was extracted from mung bean coat by adopting microwave cooperated with ultrasonic radiation ; the composition of the green pigment was identified through UV, HPLC and fluorescent spectroscopy. The affecting factors for the pigment stability were studied. Results: The obtained optimum extraction conditions are etha-nol solvent concentration 80%, temperature 80℃, extraction time 15 min, microwave power 30 W, cooperated with ultrasonic. It is determined that the main coloring component of the green pigment is chlorophyll. The green pigment is stable when pH is 7～9 and temperature < 80℃. Mental ions such as Fe~(2+), Fe~(2+), Al~(3+) have major effect on the stability of the green pigment; and the pigment deposits when Cu~(2+) and Zn~(2+) exist. The absorbency of the pigment trends decline with increasing oxidant concentration probably because the double bonds of the pigment are destroyed by the oxidant; reducing agent has a little effect on the absorbency and common food additives have no effect on it.