黑胡萝卜色素的提取及其颜色控制标准研究肖玉娟

45320172GuangzhouChemicalIndustryVol.45No.3Feb.2017*11111213610242435000、、、。1∶690min50℃320.3、、90L*、a*、b*75～79、30～35、24～27。TS255A1001－9677201703－0054－04StudyonExtractionandColorControlStandardofBlackCarrotPigment*XIAOYu－juan1FUQi1LINHui－xia1HEShao－gui1HAOChun－li1GUOBing－qi21DepartmentofScienceandTechnologyforInspectionXiamenHuaxiaUniversityFujianXiamen3610242HubeiZixinBiologicalTechnologyCo.Ltd.HubeiHuangshi435000ChinaAbstractFactorsaffectedtheextractionprocessofblackcarrotpigmentsuchassolidliquidratioextractiontimeextractiontemperatureandtimeswereinvestigatedandthecolorcontrolstandardofproductwassetup.Ｒesultsshowedthattheunitabsorbanceofblackcarrotpigmentextractionprocesswas20.3undertheoptimalextractionconditionsasfollowsratioofsolid－liquidwas1∶6extractiontimewas90minextractiontemperaturewas50℃extractiontimeswas3times.Theextractiontimeswasthemostsignificanteffectonpigmentextractandtheeffectedofextractiontemperaturewasnextwhileextractiontimewastheleasteffectcondition.Thecolorvalueofproductwasgreaterthan90afterrefiningofnaturalpigment.ThecolorcontrolstandardandbatchmanagementofblackcarrotpigmentwereestablishednamelyrangeofL*a*b*valuewere75～7930～3524～27respectively.Keywordsblackcarrotpigmentextractiontechnologyorthogonalexperimentsnanofiltrationcolorcontrol*JA15878。1986－。1986－。1。、、、2－3。、、4－5。6pH=1、70℃、1∶6、1.5h、1。7。、CIE。11.1。UV－1800DZKW－S－6AＲ1140pHS－2CGQ75ＲE－5210SP－1500Datacolor650。453551.21.2.1→→→→→→→→→→→1.2.23～5mmpH3.0、。、、、4。1∶4、1∶6、1∶8、1∶10、1∶1260、90、120、150、180min30、40、50、60、70℃1、2、3、4、5。、、、L934。1。1Table1Variablesandlevelsofextractionofblackcarrotpigment/g/mL/min/℃11∶49030121∶612040231∶81505031.2.315000rpm0.5μm1000Da。AB－8Brix40%～50%。1.2.41pH3.0－。20.3～0.7400～700nmλmaxOD1A8A=OD1×N1×VMOD1———λmaxN1———V———mLM———gA———390.3～0.7400～700nmλmaxOD2EE1%1cmλmax=OD2×N2m×100OD2———λmaxN2———m———gE———1cmλmax1%1.2.5pH=3.0－10min。UVλmaxpH3.0－λmaxOD0.499～0.501L*a*b*L*a*b*CIE、、。22.12.1.11∶4、1∶6、1∶8、1∶10、1∶121∶6。、1∶6。1Fig.1Effectofmaterial－solventratioonextractionofpigment2.1.22120min120min。2Fig.2Effectofextractiontimeonextractionofpigment56201722.1.33。50℃50℃。40℃50℃40～50℃。3Fig.3Effectofextractiontemperatureonextractionofpigment2.1.4433。4Fig.4Effectofextractiontimesonextractionofpigment2.2L9342＞＞＞、。1∶690min503。20.3。2Table2Ｒesultoforthogonaltestofextractionofblackcarrotpigment/g/mL/min/℃1111110.12122214.33133317.524212318.65223115.66231214.57313218.18321314.79332112.7K141.946.839.338.4K248.744.645.646.9K345.544.751.250.8Ｒ2.260.733.974.132.3、、。3。390L75～79a*30～35b*24～27。3Table3ＲesultofthecolordetectionofblackcarrotpigmentLa*b*ZX2015040196.378.534.725.2ZX2015040295.877.833.224.8ZX2015040394.078.934.325.5ZX2015040495.276.331.526.3ZX2015040596.077.531.925.6ZX2015050195.877.433.825.6ZX2015050293.676.633.726.2ZX2015050396.878.232.825.8ZX2015050494.575.932.625.6ZX2015050595.376.234.026.4311∶690min50320.3。2＞＞＞。3、90。4L*75～79a*30～35b*24～27。74742017212817－Dimethyl－1－hydroxy－4－isopropyl－27－cyclodecadiene17－1－－4－－27－23.582220.2329－－Spathulenol23.642200.7430－－Globulol23.792220.2531177－Trimethyl－2－vinylbicyclo2.2.1hept－2－ene177－－2－2.2.1－2－23.871623.8432Mayurone24.462040.1433+－Aromadendrene+－25.102040.1234a－Cadinola－25.392220.13353－phenylamino－2－Butenoicacidethylester3－－2－25.902050.22366－Isopropenyl－48a－dimethyl－12356788a－octahydro－naphthalen－2－ol48a－－6－12356788a－－2－25.992200.053723－Dihydrofarnesol23－26.082240.0938Ethoxymethylbenzene26.281360.0439trans－Geranylgeraniol26.622900.12403711－Trimethyl－2610－dodecatrien－1－ol3711－－2610－－1－26.782221.10413711－Trimethyl－2610－dodecatrienal3711－－2610－27.202200.174213－Bis1－methylethyl－13－cyclopentadiene13－1－－13－28.431500.0843Farnesolacetate29.222640.2444Ethylhomovanillate29.902107.131456－Amino－24－dimethylphenol6－－24－30.041372.9746Dihydrocapsaicin30.283070.6947Dibutylphthalate31.672780.060.0948Galangin33.512700.0249Phytol34.412960.280.075012－Benzenedicarboxylicacidmono2－ethylhexylester2－40.612780.775125－Dibutylfuran25－43.781801.090.32/%95.661003GC－MS5111。。。。1DyerLＲichardsJDCraig.InPiperAModelGenusforStudiesofPhytochemistryEcologyandEvolutionM．NewYorkDyerLAPalmerADN2004117－134.2CorreaEAHgestttEDSternerOetal.InvitroTＲPV1activityofpiperinederivedamidesJ．Bioorganic＆MedicinalChemistry2010183299－3306.3.M．2002783.4.δ－J．20099650－653.5.γ－J．19971檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵檵13－14.561ErsusSYurdagelU.MicroencapsulationofanthocyaninpigmentsofblackcarrotDaucuscarotaL.byspraydrierJ．JournalofFoodEngineering200780805－812.2KammererDCarleＲSchieberA.QuantificationofanthocyaninsinblackcarrotextractsDaucuscarotassp.sativusvar.atrorubensAlef.andevaluationoftheircolorpropertiesJ．EuropeanFoodＲesearchandTechnology2004219479－486.3TurkerNAkasySEkizI.EffectofStorageTemperatureontheStabilityofAnthocyaninsofaFermentedBlackCarrotDaucuscarotavar.L.BeverageShalgamJ．JournalofAgriculturalandFoodChemistry2004523807－3813.4KrcaAOzkanMCemerogluB.StabilityofblackcarrotanthocyaninsinvariousfruitjuicesandnectarsJ．FoodChemistry200697598－605.5KrcaAOzkanMCemerogluB.ThermalStabilityofblackcarrotanthocyaninsinBlondOrangeJuiceJ．JournalofFoo