晏兴珠¹，毛 琪¹，王仕玉²，郭凤根^1*，吴 鲜¹，龙雯虹²，刘正杰¹

（1.云南农业大学农学与生物技术学院，云南昆明 650201；

2.云南农业大学园林园艺学院，云南昆明 650201）

摘要：以红色藜麦果实为材料，先通过单因素实验对藜麦甜菜红素的提取条件进行初步探究，再通过正交实验对色素提取工艺进行优化设计，并初步探讨了甜菜红素的稳定性，实验结果表明：藜麦甜菜红素的最佳提取溶剂为水；影响色素提取最显著的因素是料液比，其次是提取时间，最后是提取温度；最佳提取条件为料液比1∶5（g/mL）、提取时间60 min、提取温度30 ℃；色素粗提液在4 ℃低温、避光环境下稳定性较好。

关键词：藜麦；甜菜红素；提取；稳定性

中图分类号：TS264.4   文献标识码：A   文章编号：1674-506X（2021）03-0044-0005

Study on Extraction Optimization and Stability of Betacyanin From Quinoa

YAN Xing-zhu¹, MAO Qi¹, WANG Shi-yu², GUO Feng-gen^1*, WU Xian¹, LONG Wen-hong², LIU Zheng-jie¹

（1.College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming Yunnan 650201, China;

2.College of Horticulture and Landscape, Yunnan Agricultural University, Kunming Yunnan 650201, China）

Abstract：In this experiment, red quinoa fruits were used as materials to explore the extraction conditions of betacyanin from quinoa by single factor experiment firstly. Then the orthogonal test was selected to optimize the pigment extraction process. The stability of betacyanin extraction was also researched. The results showed that the best solvent for betacyanin extraction from quinoa was water. The material to liquid ratio was the most important factor to affect the extraction rate of betacyanin, followed by the extraction time and the extraction temperature. The best extraction conditions were as follows: the material to liquid ratio was 1∶5 (g/mL), and the extraction lasted for 60 minutes at 30 ℃. The crude betacyanin extract remained stable under low temperature of 4 ℃, dark environment.

Keywords：quinoa; betacyanin; extract; stability

doi：10.3969/j.issn.1674-506X.2021.03-007

收稿日期：2020-12-06

基金项目：国家自然科学基金项目《藜麦穗发芽抗性的评价及机理分析》（31960417）。

作者简介：晏兴珠（1994-），女，硕士研究生。研究方向：基因资源挖掘与利用。

*通信作者

引用格式:晏兴珠,毛琪,王仕玉,等.藜麦甜菜红素的提取优化及稳定性研究[J].食品与发酵科技,2021,57(3):44-48.