柿色素的提取及稳定性研究  

Study on extraction and stability of yellow pigment from the fruit of persimmon

作　　者：张雅利[1] 梅建生[1] 张美月[1] 

机构地区：[1]西安交通大学教育部生物医学信息工程重点实验室,西安710049

出　　处：《食品科技》2006年第10期148-152,共5页Food Science and Technology

基　　金：国家自然科学基金项目(60178034)

摘　　要：根据色素的溶解特性,分别以几种不同的溶剂从柿子果实中分离提取黄色素,其最优提取参数为以乙醇作溶剂,70℃、料液比1∶6、pH中性偏酸、4h。该色素溶液稳定性良好,对光照、温度、酸碱、食品添加剂均有一定的抵抗能力,但对非一价金属阳离子、氧化剂、还原剂抵抗能力稍弱,从而限制了柿色素的使用。使用β-环糊精饱和溶液法将色素溶液进行包埋,包合物稳定性有一定程度的增强。The optimum condition for extracting are the extractant 95% alcohol with pH 6.5, radio of material to extractant is 1g ： 6mL, extraction temperature at 70% for 4 hours. Experiments on the stability of pigment show that it has certain light and heat and pH resisting properties, some common food additive has no affect on stability, but poor Ca^2＋, Zn^2＋, Ba^2＋, AP^2＋ and oxidation and reduction resisting properties. The poor stability restricted its application. The inclusion compound of β-cyclodextrin with monascus pigment was prepared to improve the stability of monascus pigment after inclusion.

关 键 词：柿黄色素 提取 稳定性 Β-环糊精 

分 类 号：O652.6[理学—分析化学] O658.2[理学—化学]