摘要
[目的]为红龙草红色素的开发利用提供参考。[方法]用浸提法从红龙草叶子中提取红色素，并对其稳定性进行初步研究。[结果]红色素在可见光范围内的最大吸收波长为530nm；红色素受pH值影响较大，在pH3～7的酸性至中性范围内呈红色，而在pH〉7的碱性区则颜色由浅紫红色变至黄绿色；随着温度上升，色素损失率明显上升，在70℃温度条件下加热30min时，色素损失率超过1／2以上；随着光照时间的延长，色素损失率显著增加，到第4天，色素的损失率高达60．0％；氧化剂和还原剂在0．01％～0．20％浓度范围内对色素的稳定性有一定的影响，但影响程度不大；蔗糖、苯甲酸钠对色素的稳定性基本无影响，但维生素C、柠檬酸则对色素有一定的影响。[结论]红龙草红色素在酸及蔗糖和苯甲酸钠等添加物中，具有较好的稳定性，但在碱、热、光、维生素C及柠檬酸等的作用下，则稳定性较差。
[ Objective] This research aimed to provide reference on development and utilization of red pigment of Alternanthera dentata cv. Ruliginosa. [Methed]The red pigment was extracted frora the leaves of A. dentata, and its stability was studied. [Result]The maximum absorption wavelength of the red pigment was 530 nm in visible light scope. The red pigment was influenced more greatly by pH value, It showed red at pH value of 3 - 7 and changed frora light red to yellow-green at pH 〉 7. Along with the temperature rising, the loss rate of red pigment rose obviously and was over 1/2 of the whole red pigment when heading for 30 minutes at 70 ℃. Along with sunlight extension, the loss rate of red pigment was significantly increased and was as high as 60.0% till 4th d. The oxidants and reductants had some influence on the stability of red pigment at the concentration of 0.01 % - 0.20%. Some common food additives exception of sacchamse and sodium benzoate had sonde influence on stability of red pigment, such as VC and citric acid. [Conclusion]The red pigment of A. dentata had a better stability at pH value of 3 - 7 and under adding saccharose and sodium benzoate additives, but was worse under the condition of the alkali, heat, light, VC and the lemon sour etc.
出处
《安徽农业科学》
CAS
北大核心
2007年第34期10971-10972,共2页
Journal of Anhui Agricultural Sciences
关键词
红龙草
红色素
稳定性
Alternanthera dentata
Red pigment
Stability
