文档介绍：新疆农业大学硕士学位论文类胡萝卜素提取及其稳定性的研究姓名:刘绪广申请学位级别:硕士专业:食品科学指导教师:冯作山 20080501 摘要新疆植物资源丰富,以新疆盛产的胡萝卜和玉米蛋白粉为原料研究类胡萝卜素的提取,具有一定的现实意义。本研究以新疆五家渠红人参品种胡萝卜、伊犁两头齐胡萝卜和玉米蛋白粉为原料, 研究了B一胡萝卜素与玉米黄色素的提取技术以及类胡萝卜素的稳定性。重点研究了微波、超声波等技术在提取中的应用,优化了浸提参数,并对类胡萝卜素的稳定性进行了研究,为以后的具体应用提供了可靠的依据,具体结论如下: ,t定,,经实验研究论证采用乙酸乙酯作为浸提剂具有较好的浸提效果。冷冻一微波解冻的方法能去除胡萝卜的大量水分而对13一胡萝卜素的损失则极小,同时冻融能够破坏部分细胞壁能加快传质效果,使操作更简洁, 提取更充分。 :提取次数为3次,微波火力为80%(720W),萃取时间为40 S,料液比为1:6,%。采用超声波萃取的最佳工艺为:超声波萃取3 次,功率为lOOW,料液比为1:6,萃取时间为20min,温度为40"C,可使提取率达85%以上。 ,采用80%的乙醇。提取玉米黄色素的最佳工艺为:温度60℃,时间lOOmin,料液比1:10,提取次数为3次,%。 :(1)玉米黄色素受温度、光照影响比较大,另外Fe3+ 的存在也大大影响了玉米黄色素的稳定性; (2)玉米黄色素在不同的pH值、氧化剂、还原剂、其它金属离子以及常用的食品添加剂存在的情况下,对稳定性的影响比较小。关键词:B一胡萝卜素,玉米黄色素,提取,稳定性 ABSTRACT There are abundant plant resources in Xinjiang region,in thisstudy we researched theextraction of Carotenoids with carrot which richinXinjiang and thecorngluten meal as raw material, which has certain researchtaking theXinjiangwujiaqu redginseng carrot,yililiangtouqi carrot and the COrrl gluten meal asrawmaterial, studied theextraction technology of13-carotene and the maize yellow pigment as well as thestability paper mainly studied application of technologies such as microwave, ultrasonic wave inthe extraction, optimized extraction parameters, andanalyzed thestabilityofcarotenoid,provided thereliable basisforthelaterapplication,the concrete conclusion areas follows: with HPLC,the Content of13-carotene inwujiaqu redginseng carrot may reach , using theethyl acetate as extracting agent through theexperimental freezing-microwave thawing Can remove themassive ofwater from carrot without any noticeable lossof 13-carotene,simultaneously thisway causes thecellwalldestructed,which speed up themass transfer, theoperation tobe more inct,the extraction tobemore sufficient. best craftofusing microwave extractio