榛子壳棕色素的分离纯化及其理化性质的研究

Purification and Characterization of Brown Pigment from Hazelnut Shells

DOI：10.3969/j.issn.1673-1689.2016.07.017

中文关键词: 榛子壳 棕色素 纯化 理化性质

英文关键词: hazelnut shells,brown pigment,purification,physicochemical properties

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中文摘要:

在大孔树脂一次分离纯化榛子壳棕色素粗提液的基础上，选用D101大孔树脂对榛子壳棕色素进行二次分离纯化，通过单因素试验及正交试验优化大孔树脂二次分离纯化榛子壳棕色素的工艺，试验结果表明，上样质量浓度为22 mg/mL，上样流量为1.5 mL/min，洗脱剂（乙醇）体积分数为80%，洗脱流量为2.5 mL/min为最佳纯化条件。经D101二次分离纯化的榛子壳棕色素，色价从44提高到了82.6。对纯化后的榛子壳棕色素的理化性质进行研究，结果表明，该色素耐光性好，高温、色素溶液的pH对该色素的稳定性有一定的影响；Na+、Mg2+、K+、Ca2+对其稳定性影响小，Fe3+、Cu2+、Al3+、Zn2+对其稳定性有破坏作用；该色素对淀粉类、禽蛋类、肉类食品的着色性良好。

英文摘要:

On the basis of the preparatory purification of brown pigment from hazelnut shells with macroporous resin，the further purification with D101 resin was studied through single-factor and orthogonal experiments. The optimal parameters were found to be sample concentration of 22 mg/mL，velocity of 1.5 mL/min，eluting ethanol of 80% and velocity of 2.5 mL/min，which resulted in an increase of color value of the pigment from 44 to 82.6. The high temperature and the solution pH affected the stability of obtained brown pigment but light had no effect；fetal ions Fe3+，Cu2+，Al3+ and Zn2+ decreased its stability but Na+，Mg2+，Ca2+ and K+ had no effects；it efficiently colored starchy foods，eggs and meet.

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