金盏菊花中色素的提取工艺及稳定性研究

doi:10.7506/spkx1002-6630-201108023

食品科学 ›› 2011, Vol. 32 ›› Issue (8): 103-106.doi: 10.7506/spkx1002-6630-201108023

金盏菊花中色素的提取工艺及稳定性研究

李泽鸿1，张晓刚2，张璐1，韩娟1，张帆1，刘洪章1,*

1.吉林农业大学生命科学学院 2.吉林英联生物技术有限公司

出版日期:2011-04-25 发布日期:2011-04-12
基金资助:
长春市科技局创新课题(09YJ047)

Extraction and Stability of Pigment from Calendula officinalis L. Flowers

LI Ze-hong1，ZHANG Xiao-gang2，ZHANG Lu1，HAN Juan1，ZHANG Fan1，LIU Hong-zhang1,*

1. College of Life Science, Jilin Agricultural University, Changchun 130118, China； 2. Jilin Yinglian Biotechnology Co. Ltd., Changchun 130033, China

Online:2011-04-25 Published:2011-04-12

摘要/Abstract

摘要： 目的：确定金盏菊花色素的最佳提取工艺，并对其稳定性进行研究。方法：以浸提法对金盏菊花中的色素进行提取，通过对提取剂、料液比、提取温度、提取时间4因素进行，L9(34)正交试验得到最佳提取条件；同时考察光照、热和食品添加剂等对色素稳定性的影响。结果：金盏菊花色素最佳提取工艺为提取剂90%乙醇、料液比1:8(g/mL)、在70℃水浴中浸提40min；该色素在酸性条件下稳定性较好，对光和热稳定性好；pH值对色素的稳定性影响较大，在酸性条件(pH5)下该色素较稳定；常用食品添加剂如葡萄糖、蔗糖对色素的色泽无不良影响，金属离子Na+、Mg2+、Ca2+、Cu2+对金盏菊花色素无不良影响，而Fe3+则对色素有明显影响。结论：获得金盏菊花中色素提取的最佳工艺；色素对光、热、常用食品添加剂的稳定性良好，为其在食品和药品中的应用提供了广阔的前景。

关键词: 金盏菊花, 色素, 提取, 稳定性

Abstract: Objective: To obtain the optimum extraction conditions for pigment from Calendula officinalis L. flowers, and to study the stability of the pigment under various conditions. Methods: Solvent extraction was used to extract pigment from C. officinalis L. flowers. The effects of solvent type, material-to-liquid ratio, temperature and extraction time on pigment extraction (reflected by the absorbance at 466 nm of extracts) were studied. A L9(34) orthogonal array design was employed to optimize the extraction conditions. The stability of the pigment towards light, heat and food additives was also investigated by determining the change in absorbance at 466 nm. Results: The optimal extraction conditions for C. officinalis L. flower pigment were using 90% aqueous ethanol as extraction solvent for extraction at 70 ℃ for 40 min with a material-to-liquid ratio of 1:8 (g/mL). The pigment was stable under acidic (＜ pH 5), light and heat conditions. Common food additives such as glucose and sucrose as well as some metal ions including Na+, Mg2+, Ca2+ and Cu2+ had no adverse effect on the pigment. However, Fe3+ had a significant negative effect on the pigment. Conclusion: The optimal extraction conditions of pigment from C. officinalis L. flowers has been obtained. The pigment shows good stability toward light, heat and some common food additives, thereby having broad application prospects in the fields of food and drug.

Key words: Calendula officinalis L., pigment, extraction, stability

中图分类号:

TS264.4

李泽鸿，张晓刚，张璐，韩娟，张帆，刘洪章. 金盏菊花中色素的提取工艺及稳定性研究[J]. 食品科学, 2011, 32(8): 103-106.

LI Ze-hong，ZHANG Xiao-gang，ZHANG Lu，HAN Juan，ZHANG Fan，LIU Hong-zhang. Extraction and Stability of Pigment from Calendula officinalis L. Flowers[J]. FOOD SCIENCE, 2011, 32(8): 103-106.

[1]	韩喻，扈莹莹，贺菁蕾，王辉，陈倩，秦立刚. 植物提取物对晚期糖基化终产物抑制机理的研究进展[J]. 食品科学, 2021, 42(9): 233-240.
[2]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[3]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[4]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[5]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[6]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[7]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[8]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[9]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[10]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[11]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[12]	娄海伟，赵玉，赵逸，林俊芳，赵仁勇，叶志伟，郭丽琼. 蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘[J]. 食品科学, 2021, 42(6): 150-156.
[13]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[14]	范三红，王娇娇，李佳妮，白宝清. 辣椒红色素和辣椒碱体内抗氧化活性及降血脂功能[J]. 食品科学, 2021, 42(5): 201-207.
[15]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.

金盏菊花中色素的提取工艺及稳定性研究

Extraction and Stability of Pigment from Calendula officinalis L. Flowers

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价