万寿菊黄色素的提取及性质研究

【作者】 陈利梅；

【导师】 仇厚援；

【作者基本信息】 华南热带农业大学 ， 农产品贮藏与加工工程， 2004， 硕士

【摘要】 万寿菊黄色素是一种营养及食用价值均很高的天然功能性色素。我国对万寿菊黄色素的研究开发较少，而且一般用有机溶剂法提取，获得的色素产品质量较差。本课题针对这一问题，测定万寿菊花瓣干粉的组成成分，采用SFE-CO₂萃取法萃取万寿菊黄色素，优化SFE-CO₂萃取过程的试验参数，对万寿菊黄色素成品进行感官、理化性质和色素成分分析，并研究各种因素对色素稳定性的影响及色素的抗油脂氧化活性。本课题首次对万寿菊黄色素进行较为全面、系统的研究，并为SFE-CO₂萃取万寿菊黄色素开发新的食品添加剂提供一定的理论依据和实践参考价值。 万寿菊鲜花瓣占花头的52.33％；花瓣经烘干处理，干花瓣占湿花花头的7.51％，占鲜花花瓣的14.36％。粗脂肪含量10.69％，每100g干花瓣粉含类胡萝卜素1900mg。 SFE-CO₂萃取试验参数优化研究的结果表明：采用三因素二次旋转正交组合试验设计方案，确定了SFE-CO₂萃取万寿菊黄色素的最佳工艺参数，即温度（T）47℃，压力（P）54.5Mpa，时间（t）130min，CO₂流量0.6ml／min，原料粒度为20目。压力是影响色素产率和色价的最主要因素。 通过对万寿菊黄色素感官指标和理化指标的测定：结果表明SFE-CO₂法萃取万寿菊黄色素优于有机溶剂法。 对万寿菊黄色素成品成分研究的结果表明：色素成分为类胡萝卜素，含量最高的组分为叶黄素及叶黄素酯。万寿菊黄色素油成分中含有月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸等多种脂肪酸，它们与游离叶黄素结合，使叶黄素更加稳定。 万寿菊黄色素对热较稳定，但也要尽可能避免高温长时间加热；光照对菊黄色素有极大的破坏性；PH值对菊黄色素的稳定性影响较小；Fe³⁺、Cu²⁺、Al³⁺、Fe²⁺菊黄色素有破作用。 酸味剂、蔗糖等糖类物质、防腐剂、络合剂、护色剂对色素的稳定性影响均不明显；氧化剂极大的降低色素的稳定性；高浓度亚硫酸盐可提高色素的保存率；TBHQ、BHT和 华南热带农业大学硕士学位论文VC对色素有显著稳定作用。 色紊的抗油脂氧化活性试验表明:万寿菊黄色素的主要成分类胡萝卜素具有高效泯灭单线态氧和清除自由基的作用，色素在加速氧化的猪油和花生油中表现了良好的抗氧化活性。 课题研究结果表明以万寿菊干花瓣作为原料，利用超临界cOZ萃取万寿菊黄色素，开发新型的天然营养功能性的食用添加剂具有很好的应用前景。更多还原

【Abstract】 Marigold yellow pigment is a kind of functional pigment that has high edible value. There are little research on the pigment, and always in organic solvent extraction which was not efficient. In order to solve the questions, we analyzed the composition of petal of the Marigold flower, and adopted SFE-CO2(Supercritical CO2 Fluid Extraction) to extract the Marigold yellow pigment. Experiment parameters of the SFE-CO2 were optimized. The sense quality, the physical-chemical properties and the composition of yellow pigment were analyzed. The effects of some kinds of factors on the stability of the pigment and the anti-grease oxidation activities were investigated. It was systemically studied in this paptr for the first time about the pigment. The theoretical foundations and the practical value of the SFE-CO2 extraction of the pigment were provided for the development of the new food additives.The ratio of the fresh petal in the whole Marigold flcwer was 52.33%; the ratio of dry petal of flower in the wet petal of Marigold flower was 7.51%, the ratio of dry petal in fresh petal of Marigold flower was 14.36%, and the water content was 7.24g per 100g dry petal of Marigold flower. The rough lipids content is 10.69%, and the carctenoids content in lOOg dry powder of the flower is 1.9g.The best SFE-CO2 parameters of the yellow pigment were optimized as follows: the temperature was 47, the pressure was 54.5Mpa, the extraction time was 130min, CO2 fluid was 0.6ml/min, and the particle size was 20 mesh. The pressure was the dominant factor which affect the yield and the color value of the pigment.It indicated that SFE-CO2 extraction is better thar organic solvent extraction through the results of the sense quality and the physical-chemical properties parameters.It indicated that the main components of the pigment are carotenoids. lutein and lutein esters are the highest contents of the pigment. There are many lipid acids such as lauric acid, myristic acid , hexadecanoic acid, stearic acid, oleic ac d, linoleic acid and arachidic acid in the pigment oil. They binds with lutein to promote its stabili y.Marigold yellow pigment was found to be thermostable, but it couldn’t be heated in a long time. Light destroyed the stability of the pigment. pH value showed little effect on the pigment. Some metal ion such as Fe, Cu ,Al and Fe2 destroyed the pigment.Acidity regulator, sucrose and color fixative showed little effect on the stability of the yellow pigment. Preservative and chelating agent improved the stability of yellow pigment, but not remarkably. Oxidant destroyed the stability of yellow pigment remarkably. TBHQ, BHT and Vc can stable the pigment remarkably.The anti-grease oxidation experiments indicated that carotenoids which was the main component of the pigment were effective in quenching O2 and scavenging free radials. The pigment behaved good antioxidant activity on groundnut oil and lard which were oxidized acceleratedly.It is feasible to use the extract from the petal of Marigold flower for developing new food additive which is crude, nutritional, and functional by SFE-CO2.更多还原