摘要
目的:为生产各种食用品、化妆品、药品等提供重要原料,研究紫露草红色素的提取条件和稳定性。方法:以蒸馏水作提取剂,在室温下浸提24 h,用紫外分析法研究色素的稳定性。结论:色素在540 nm有最大吸收峰,该色素水溶性较好,在pH值3～13时具有良好的稳定性,热稳定性好。醋酸、淀粉等食品添加剂对色素无影响,但苯甲酸钠、柠檬酸、蔗糖、葡萄糖对其影响较大,耐光性较差。色素抗氧化性、还原性强,金属离子对其影响不大。
Objective：To provide important raw material for all kinds of new pigment used in food products, cosmetic and leeehdom etc. Study on the stability of red pigment from Tradescantia reflexa and the condition of extraction. Methods： Ethanol was used as the extractant in the extraction, and the pigment stability was investigated by UV spectrum. The optimum condition for ethanol extraction is： distilled water was used as the extractant and it was extracted under room temperature for 24 h. Conclusion：Thelmax for the pigment was 540 nm, which has good solubility in water, and excellent stability in the extractant （pH 3-13 ） for wide temperature scope, bad light resistance charaeteritics was observed, however. Some common food additive, such as sodium benzoate, citrate, cane sugar, glucose, oxidizing agent, reducing agent and metallic ions have no effect on its stability.
出处
《微量元素与健康研究》
CAS
2009年第4期55-57,共3页
Studies of Trace Elements and Health
关键词
紫露草
红色素
提取
稳定性
Tradescantia reflexa
red pigment
extraction
stability
