Optimization of Ultrasonic Extraction Process of Red Pigment from ‘Carmine Radish’ by Orthogonal Method

doi:10.11924/j.issn.1000-6850.casb2020-0729

Abstract

Abstract:

To optimize the extraction process of red pigment from ‘carmine radish’, the ‘Yanzhihong radish 2’ was used as the raw material to analyze the red pigment extraction yield under different solvents by using ultrasonic technology, and to study the effects of different types and ratios of extraction liquid, different solid-liquid ratios, extraction temperature and extraction time on the absorbance value. The results showed that: (1) the absorbance value of the red pigment solution extracted by acetone hydrochloride was the highest; (2) the effect of extraction liquid ratio on the absorbance value was significant, and the effects of solid-liquid ratio and extraction temperature on the absorbance value were extremely significant; the effects of extraction temperature, solid-liquid ratio and the ratio of extraction solution on the absorbance value were in a descending order; (3) the content of red pigment in different radish varieties were measured by the most optimal extraction condition, showing that the absorbance value of the red pigment extract of ‘Yanzhihong radish 1’ and ‘Yanzhihong radish 2’ were the highest. In general, the absorbance value of red pigment extraction is the highest under the condition of using acetone hydrochloride as the extracting solution, the ratio of 10.8% hydrochloric acid: 30% acetone is 1:1, the solid-liquid ratio is 1:8 (g/mL), the extraction temperature is 50℃ and the extracting duration is 20 min.

Key words: ‘carmine radish’, red pigment, ultrasonic extraction, orthogonal design method, absorbance value

CLC Number:

S631.1

Peng Hua, Song Xia, Zhang Chun. Optimization of Ultrasonic Extraction Process of Red Pigment from ‘Carmine Radish’ by Orthogonal Method[J]. Chinese Agricultural Science Bulletin, 2021, 37(27): 132-138.

Figures/Tables 11

References 29

[1]	Wang Q, Zheng P, Zhang L. Identification and classification of S haplotypes in radish (Raphanus sativus)[J]. Plant Breeding, 2019, 138:121-130.
[2]	吴德钰. 涪陵特产红心萝卜[J]. 中国蔬菜, 1986(2):39-41.
[3]	梁姗, 蒋子川, 杨霞, 等. 高效液相色谱法测定胭脂萝卜中天竺葵素含量[J]. 广州化工, 2017, 45(7):92-93,99
[4]	Yu R, Du X, Li J, et al. Identification and differential expression analysis of anthocyanin biosynthetic genes in root-skin color variants of radish (Raphanus sativus L.)[J]. Genes & Genomics, 2020, 42(3):413-424.
[5]	Leong H Y, Show P L, Lim M H, et al. Natural red pigments from plants and their health benefits: A review[J]. Food Reviews International, 2018, 34(5-8):463-482. doi: 10.1080/87559129.2017.1326935 URL
[6]	汪文秀. 人工合成色素对人体的危害及天然色素的应用前景[J]. 食品安全导刊, 2019(25):72-73.
[7]	胡梦坤, 王震宇, 董娇. 食用色素安全评价及检测技术[J]. 农业科技与装备, 2019,(4):47-48.
[8]	张梓涵, 蔡铖, 李恒, 等. 红心萝卜色素分布及其抑菌特性分析[J]. 食品工业科技, 2020, 41(10):58-62.
[9]	朱丽娜, 吕晓娟. 紫胡萝卜色素的提取及对真丝绸的染色性能[J]. 印染, 2018, 44(22):7-12.
[10]	Chen W, Karangwa E, Yu J, et al. Characterizing red radish pigment off-odor and aroma-active compounds by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least square regression[J]. Food & Bioprocess Technology, 2017, 10(7):1-17.
[11]	Chen F B, Xing C Y, Huo S P, et al. Red pigment content and expression of genes related to anthocyanin biosynjournal in radishes (Raphanus sativus L.) with different colored flesh[J]. Journal of Agricultural Science, 2016, 8(8):126-135.
[12]	董楠, 宋会歌, 刘嘉, 等. 咖啡酸对胭脂萝卜红色素辅色作用及稳定性的影响[J]. 食品科学, 2011, 32(7):61-64.
[13]	张媛媛. 萝卜红色素的提取及其稳定性的提高[D]. 广州:华南理工大学, 2011.
[14]	熊勇, 李冬梅, 张军兵, 等. 萝卜红色素的提取工艺及其稳定性的研究[J]. 中国食品添加剂, 2019, 30(3):75-80.
[15]	吕晓玲, 龚鹏飞, 王冀, 等. 超临界CO₂精制萝卜红色素的研究[J]. 食品与发酵工业, 2006(9):153-155.
[16]	阳晖, 曾召银. 超声波辅助法提取胭脂萝卜色素的工艺研究[J]. 食品工业科技, 2012, 33(24):325-328,331.
[17]	陈剑波, 邝守敏, 孟巨光. 微波法提取萝卜红色素的工艺研究[J]. 粮油加工, 2008(3):124-126.
[18]	Alcalde E C, Perez M, Claudia A, et al. The addition of mannoproteins and/or seeds during winemaking and their effects on pigment composition and color stability[J]. Journal of Agricultural and Food Chemistry, 2019, 67(14):4031-4042. doi: 10.1021/acs.jafc.8b06922 pmid: 30892885
[19]	熊玥, 孟余燕, 张伦, 等. 萝卜红色素的研究进展及未来展望[J]. 现代食品, 2018(19):138-141,144.
[20]	刘海军, 孙井坤. 萝卜红色素的提取工艺研究[J]. 黑龙江八一农垦大学学报, 2014(1):55-58.
[21]	赵昕. 黑胡萝卜中花色苷的提取,纯化及单体制备[D]. 烟台:烟台大学, 2019:13-15.
[22]	Tang Q Y, Zhang C X. Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research[J]. 中国昆虫科学, 2013, 20(2):254-260.
[23]	陈明俊. 色素提取方法的研究进展[J]. 山东化工, 2011, 40(5):34-36.
[24]	徐文秀, 刘俊. 超声波辅助提取紫槐花色素工艺优化[J]. 食品工业科技, 2020, 41(10):157-162,169.
[25]	赵丽华, 罗靖. 正交法优化核桃青皮色素微波辅助提取工艺[J]. 食品工业, 2019(6):148-152.
[26]	芮春梅, 李成琼, 司军. 胭脂萝卜红色素提取的原理和方法[J]. 南方农业, 2007(1):71-72.
[27]	张晶晶. 彩叶草叶片色素及压花保色研究[D]. 保定:河北农业大学, 2020: 51.
[28]	于开源, 鞠晓峰, 郑丽娜, 等. 响应法优化南瓜中色素的提取工艺研究[J]. 食品研究与开发, 2015(2):24-29.
[29]	闫亚茹, 孙飞龙, 潘慧敏. 大红萝卜红色素提取工艺研究[J]. 饲料广角, 2016, 476(5):34-36.

仪器名称	型号	生产厂家
电热恒温干燥箱	202 A-2	北京中兴伟业仪器有限公司
离心机	ST40	美国赛默飞世尔科技公司
粉碎机	XFB-200	湖南中诚制药机械厂
电子天平	FA 2204 B	上海超平科学仪器有限公司
分光光度计	UV2600i	岛津仪器（苏州）有限公司
超声波清洗机	JM-10D-45	深圳市洁盟清洗设备有限公司

仪器名称	型号	生产厂家
电热恒温干燥箱	202 A-2	北京中兴伟业仪器有限公司
离心机	ST40	美国赛默飞世尔科技公司
粉碎机	XFB-200	湖南中诚制药机械厂
电子天平	FA 2204 B	上海超平科学仪器有限公司
分光光度计	UV2600i	岛津仪器（苏州）有限公司
超声波清洗机	JM-10D-45	深圳市洁盟清洗设备有限公司

试验号	料液比/(g/mL)	提取温度/℃	料液比×温度	提取液配比	料液比×提取液配比	吸光值Ⅰ	吸光值Ⅱ	吸光值Ⅲ
1	1:4	30	1	3:7	1	1.494	1.530	1.329
2	1:4	40	2	4:6	2	1.655	1.497	1.769
3	1:4	50	3	5:5	3	1.915	1.919	2.077
4	1:4	60	4	6:4	4	1.296	1.427	1.426
5	1:6	30	2	5:5	4	1.804	1.890	1.656
6	1:6	40	1	6:4	3	1.975	1.861	2.080
7	1:6	50	4	3:7	2	2.287	2.141	2.394
8	1:6	60	3	4:6	1	1.328	1.257	1.462
9	1:8	30	3	6:4	2	1.993	1.916	1.837
10	1:8	40	4	5:5	1	2.231	2.206	2.297
11	1:8	50	1	4:6	4	2.27	2.197	2.228
12	1:8	60	2	3:7	3	1.379	1.235	1.412
13	1:10	30	4	4:6	3	1.914	1.991	1.870
14	1:10	40	3	3:7	4	1.887	2.003	1.781
15	1:10	50	2	6:4	1	2.114	2.128	1.957
16	1:10	60	1	5:5	2	1.334	1.427	1.323

试验号	料液比/(g/mL)	提取温度/℃	料液比×温度	提取液配比	料液比×提取液配比	吸光值Ⅰ	吸光值Ⅱ	吸光值Ⅲ
1	1:4	30	1	3:7	1	1.494	1.530	1.329
2	1:4	40	2	4:6	2	1.655	1.497	1.769
3	1:4	50	3	5:5	3	1.915	1.919	2.077
4	1:4	60	4	6:4	4	1.296	1.427	1.426
5	1:6	30	2	5:5	4	1.804	1.890	1.656
6	1:6	40	1	6:4	3	1.975	1.861	2.080
7	1:6	50	4	3:7	2	2.287	2.141	2.394
8	1:6	60	3	4:6	1	1.328	1.257	1.462
9	1:8	30	3	6:4	2	1.993	1.916	1.837
10	1:8	40	4	5:5	1	2.231	2.206	2.297
11	1:8	50	1	4:6	4	2.27	2.197	2.228
12	1:8	60	2	3:7	3	1.379	1.235	1.412
13	1:10	30	4	4:6	3	1.914	1.991	1.870
14	1:10	40	3	3:7	4	1.887	2.003	1.781
15	1:10	50	2	6:4	1	2.114	2.128	1.957
16	1:10	60	1	5:5	2	1.334	1.427	1.323

变异来源	平方和	自由度	均方	F值
料液比	0.6666	3	0.2222	24.6869**
提取温度	3.9244	3	1.3081	145.3285**
料液比×温度	0.4258	3	0.1419	15.7689**
提取液配比	0.0794	3	0.0265	2.9407*
料液比×提取液配比	0.0119	3	0.004	0.4418
误差	0.288	32	0.009