红叶臭椿叶片中花色苷的稳定性研究  

Stability Study of Anthocyanin in Leaves of Ailanthus altissima

作　　者：郝峰鸽[1] 孙涌栋[1] 李保印[1] 李乾[1] 

机构地区：[1]河南科技学院园林学院,河南新乡453003

出　　处：《西北林学院学报》2008年第6期151-154,共4页Journal of Northwest Forestry University

基　　金：河南省科技厅科技攻关项目(0424070049);河南科技学院重点项目基金(200308)

摘　　要：以红叶臭椿叶片为材料,在35℃条件下,用体积分数50%乙醇+0.1%HCl提取花色苷,并对影响其稳定性的因素进行了研究.结果表明:高温对花色苷影响比较大;较短时间的紫外光及可见光照射下,花色苷溶液的吸光度值与散射光下无差异;在pH1～3的环境下,花色苷颜色较为稳定;Vc、H2O2、Na2S03对花色苷影响较大;Zn2+、Mg2+、Fe3+、Cu2+等对花色苷有增色作用,Ca2+、Na+对其无影响;葡萄糖、柠檬酸对花色苷也有增色作用,而蔗糖对花色苷无影响.The stability of anthocyanin which was extracted under 35℃,with 50% alcohol and 0.1% HCl from the leaves of Ailanthus altissima was investigated.The results showed that the high temperature had significant effect on the stability of anthocyanin.The absorption of anthocyanin solution under ultraviolet light and diffused light had no differentce between direct light after short time period of exposure.It was stable while the pH value was between 1.0 and 3.0.Chemicals such as vitamicn C,H2O2,and Na2SO3 had obviously effect on its stability.Metallic ions,such as Zn2+,Mg2+,Cu2+ showed hyperchromic effect,while Ca2+,Na+ had no influence.Glucose and citric acid also were hyperchromic,and sucrose had no effect on it.

关 键 词：红叶臭椿 花色苷 稳定性 

分 类 号：S789.4[农业科学—林学] TS201.2[轻工技术与工程—食品科学]