【摘要】 以红皮白肉火龙果为原料,采用溶剂萃取法探讨不同萃取剂、料液比、时间、温度、pH对其色素提取率的影响;同时研究不同温度、pH、光照、糖浓度、盐浓度、金属离子及氧气对该色素稳定性的影响。结果表明,火龙果果皮色素最适提取工艺条件:萃取剂为蒸馏水,料液比1∶20(m∶V),提取时间50 min,提取温度30℃,提取pH 6。火龙果红色素的热稳定性差,温度越高越不利于色素稳定;pH在5～6时色素最稳定;光照和氧气都可降低色素的稳定性;糖和食盐对色素稳定性影响不显著;Ca2+可降低色素的稳定性,Zn2+有护色作用,K+、Fe2+、Mg2+对色素稳定性的影响不显著。更多还原

【Abstract】 Studied the extraction of pigment from peel of white pitayeand discussed some fators affecting its stability such as temperature,pH,light,sugar,salt,metal ions and oxygen.The results showed that the optimal extraction conditions of white pitayeand were following:distilled water with solid to solvent1:20(m:V),extracting time 50 min,extracting temperature30 ℃,extracting pH 6.The pitaya pigment was unstable to heat,and it was the most stable at pH 5 ～6,and light and oxygen could speed up its degradation;the sugar or salt concentration from 2% to 10% had no effect on its stability,Ca2 + can reduce its stability while Zn2+ can protect it,and K+,Fe2+,Mg2+ have no effect on it.更多还原