食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 180 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026007

生产与科研应用

紫蓝草紫色素提取工艺优化及其对糯米染色的表观性能研究

  • 弘子姗 ,
  • 陆挎仙 ,
  • 黄文豪 ,
  • 龚加顺
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  • (云南农业大学 食品科学技术学院,云南 昆明,650201)
博士研究生(龚加顺教授为通讯作者,E-mail:gong199@163.com)

收稿日期: 2020-10-26

  修回日期: 2021-03-01

  网络出版日期: 2021-11-18

基金资助

“十三五”国家重点研发计划子课题(2018YFD0400103-5)

收起

The optimization of extraction method of pigment from Peristrophe roxburghiana and its dyeing on glutinous rice

  • HONG Zishan ,
  • LU Kuaxian ,
  • HUANG Wenhao ,
  • GONG Jiashun
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  • (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received date: 2020-10-26

  Revised date: 2021-03-01

  Online published: 2021-11-18

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摘要

该文以云南产的紫蓝草为原料,研究紫蓝草紫色素的提取工艺,并研究紫蓝草紫色素对糯米染色前后表观性能。在单因素试验基础上,以吸光度为响应值,采用响应面法对紫蓝草紫色素提取工艺进行优化;并将优化提取的色素对糯米进行染色,通过扫描电子显微镜(scanning electron microscope,SEM)对糯米染色前后的表观性能进行研究。结果表明,紫蓝草紫色素的最佳提取工艺为:提取时间20 min,提取温度45 ℃,提取料液比 1∶30(g∶mL),在此条件下进行6次重复试验,吸光度为1.412;SEM分析表明,紫蓝草紫色素颗粒呈碎片状;糯米淀粉粒与色素发生相互作用,经染色后,糯米淀粉粒表面由光滑状态变为皱缩、粗糙不均匀状态;紫蓝草紫色素与淀粉粒的吸附作用影响了淀粉的糊化。该研究为紫蓝草开发利用和功能性彩色米的产业化生产提供了一定的技术支持。

关键词： 紫蓝草紫色素; 糯米; 提取工艺; 扫描电镜

本文引用格式

弘子姗 , 陆挎仙 , 黄文豪 , 龚加顺 . 紫蓝草紫色素提取工艺优化及其对糯米染色的表观性能研究[J]. 食品与发酵工业, 2021 , 47(20) : 180 -187 . DOI: 10.13995/j.cnki.11-1802/ts.026007

Abstract

The extraction technology of pigment from Peristrophe roxburghiana was explored in this study, and the apparent properties of dyeing glutinous rice was also been investigated. The absorbance was measured as the index, and a response surface methodology was carried out to optimize the extraction process based on a single factor experiment. Subsequently, the characteristics of dyed glutinous rice were studied. The results showed that the optimized conditions were as follows: The extraction time for 20 min at 45 ℃ with the solid to liquid ratio of 1∶30 (g∶mL). Furthermore, the scanning electron microscope results showed that the pigment presented a fragmental surface, the starch grains interacted with pigment, and the smooth surface turned into a wrinkled and rough state after dyeing. And the adsorption of purple pigment onto starch grains affected the gelatinization of starch grains. This study provides technical support for the development and utilization of the Peristrophe roxburghiana and the industrialization of functional color rice.

Key words： pigment from Peristrophe roxburghiana; glutinous rice; extraction technology; scanning electron microscope

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