蓝靛果紫红色素的提取及其理化性质研究  

Extraction and Characteristic of Purplish Red Pigment from Lonicera caerulea

作　　者：赵彦杰[1] 

机构地区：[1]山东临沂师范学院农林学院,山东临沂276000

出　　处：《食品科学》2006年第10期276-278,共3页Food Science

摘　　要：以蓝靛果为原料,用树脂法提取了蓝靛果紫红色素,并对其理化性质进行了研究。结果表明,AB-8树脂对蓝靛果色素具有较高的吸附量,用50%乙醇为洗脱剂得到的产品质量好、色价高、且AB-8树脂重复使用20次后吸附率仅降低1.29%;该色素在酸性条件下具有较好的稳定性,并且对光、热和常用食品添加剂比较稳定,是一种价廉易得、安全可靠、使用方便的天然植物色素,在食品工业中有一定的开发利用价值。The purplish red pigment was extracted from Lonicera caerulea with resins, and its characteristic was studied. The results showed that AB-8 resin had the best performance of absorbing the purplish red pigment. In the course of desorbing the absorbed pigment, 50% ethanol was optimal. AB-8 resin was selected during the experiment. After repeating 20 times, the absorption factor was only at a loss of 1.29%. The pigment was stable in acid solution, and the light, heat and common food additions also had no evident influences on its stability. So the pigment from Lonicera caerulea might be used as a good addition.

关 键 词：蓝靛果 紫红色素 提取 性能 

分 类 号：TS202.3[轻工技术与工程—食品科学]