杨晓丽

（上海康识食品科技有限公司，上海201103）

摘要：本文采用纤维素酶水解法提取黑胡萝卜色素，在单因素实验的基础上，使用正交试验的方法优化提取工艺条件，研究了pH值对色素的影响，并进一步将黑胡萝卜色素应用于葡萄果汁饮料加工中，优化了生产工艺条件。结果表明，黑胡萝卜色素的最佳提取工艺条件为：提取时间2h、加酶量1.5%、料液比1∶20、提取温度45℃，在该条件下提取率达到3.32mg/g。黑胡萝卜色素在酸性条件下呈红色，在中性条件下呈紫色，在碱性条件下呈绿色，其紫外-可见光谱随着pH值的增大发生明显的红移。黑胡萝卜色素可以改善葡萄果汁饮料的色泽，最佳加工工艺条件为：黑胡萝卜色素添加5mg/100mL，白砂糖添加量10g/100mL，榨汁料液比为1∶2。按此工艺生产的葡萄果汁饮料具有均匀的葡萄色泽，香味适宜，口感细腻。

关键词：黑胡萝卜色素；纤维素酶；pH值；葡萄果汁饮料

Enzymatic Extraction of Black Carrot Pigment and Application in Grape Juice Beverage

YANG Xiao-li

（Shanghai Kangshi Food Tech Co. Ltd.，Shanghai 201103，China）

Abstract: Orthogonal experiment was used to optimize process parameters for the extraction of black carrot pigmentby cellulase，and the effects of pH，temperature and light on pigment were further investigated. The results showedthat the optimal process parameters were：extraction time 2h，amount of enzyme 1.5%，material-liquid ratio 1∶20，extraction temperature 45℃. Under this condition，the extraction rate was 3.32mg/g. Black carrot pigment was redunder acidic conditions， purple under neutral conditions， and green under alkaline conditions. The UV- Visspectroscopy of black carrot pigment showed a clear red shift with increasing pH value. Furthermore，black carrotpigment could improve the color of grape juice beverage，and the optimal process parameters were：pigment addingamount 5mg/100mL，sugar adding amount 10g/100mL，grape- water ratio 1∶2. The grape juice beverage had auniform grape color，suitable aroma and delicate taste.

Key words: black carrot pigment；cellulase；pH；grape juice beverage

中图分类号：TS275      文献标志码：A       文章编号：1007-7871（2021）02-0054-05