摘要
以叶子花苞叶为原料提取红色素,经正交试验选择最佳提取条件,并对光、温度、pH值、氧化还原介质、6种金属离子和4种食品添加剂对色素稳定性的影响进行了研究。结果表明,叶子花红色素为水溶性花青素的花色苷,在可见光区的最大吸收波长λmax=541nm。最佳提取条件为:以5%乙醇为提取剂,配料比为1:15,25℃下保温浸提3次,每次1h。该色素在70℃以下稳定性较好,对光的耐受性较差;色素在酸性条件下稳定,耐还原性强,但耐氧化性较差。6种金属离子中,Cu2+、Zn2+、Fe3+对色素有明显的破坏作用,而Mn2+、Mg2+、Al3+对色素稳定性较好,并有不同程度的护色作用。葡萄糖、NaCl、VC、苯甲酸钠对色素无不良影响。
Red pigment was extracted using Bougainvillea glabra Choisy bract as raw material. The optimum extracting conditions were selected by the orthogonal experiment, while the effects of light, temperature, pH value, oxide-reducing medium, 6 kinds of metal ions and 4 kinds of food additives on the red pigment stability were studied respectively. The results showed that the pigment belongs to water-soluble anthocyanins, at the maximum absorption wavelength was 541nm, and the optimum extracting solvent was 5% ethanol, the sample weight to solvent volume 1：15 at 25℃ for 3 times, with an hour each time. It is stable below 70~C and pH 〈 7, but sensitive to light intensity and oxidant. Cu^2＋, Zn^2＋, Fe^3＋ evidently degrade the pigment, but Mn^2＋, Mg^2＋, Al^3＋ glucose, NaCl, VC and sodium benzoate have no harmful effect on it.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期98-102,共5页
Food Science
基金
甘肃省教育厅自然科学基金资助项目(GS012-A44-102)
关键词
叶子花
红色素
薄层层析
提取
稳定性
Bougainvillea glabra Choisy
red pigment
thin-layer chromatography
extraction
stability
