The Study On Extraction Of Carotene And Its Stability

There are abundant plant resources in Xinjiang region, in this study we researched the extraction of Carotenoids with carrot which rich in Xinjiang and the corn gluten meal as raw material, which has certain practical significance. This research taking the Xinjiang wujiaqu red ginseng carrot, yili liangtouqi carrot and the corn gluten meal as raw material, studied the extraction technology ofβ-carotene and the maize yellow pigment as well as the stability of carotenoid. This paper mainly studied application of technologies such as microwave, ultrasonic wave in the extraction, optimized extraction parameters, and analyzed the stability of carotenoid, provided the reliable basis for the later application, the concrete conclusion are as follows:1.Measured with HPLC, the Content ofβ-carotene in wujiaqu red ginseng carrot may reach 12.4mg/100g, using the ethyl acetate as extracting agent through the experimental demonstration. The freezing- microwave thawing can remove the massive of water from carrot without any noticeable loss ofβ-carotene, simultaneously this way causes the cell wall destructed , which speed up the mass transfer, the operation to be more succinct, the extraction to be more sufficient.2. the best craft of using microwave extraction is: The number of extraction times is 3, the microwave firepower is 80% (720W), the extract time is 40s, the fluid ratio is 1:6, Theβ-carotene extraction rate can achieve 85.9%. The best craft of using the ultrasonic wave extraction is: The ultrasonic wave extract 3 times, the power is 100W, the fluid ratio is 1: 6th, the extract time is 20min, the temperature is 40℃, the extraction rate can reach above 85%.3. Using 80% ethyl alcohol to extract maize yellow pigment. The best craft of extracting maize yellow pigment is: temperature: 60℃, time: 100min, the fluid ratio: 1:10, to extract 3 times. the extraction rate can reach 69.4%.4: In studying the stability of carotenoid, we concluded the results: (1) the temperature and the light have great influence on the maize yellow pigment, moreover the existence of Fe3+ has also affected the maize yellow pigment stability greatly (2) the stability of maize yellow pigment is quite stable in different pH value, the existence of oxidant, reducing agent, other metallic ion as well as in the commonly used food additives...