紫茉莉红色素的提取及其稳定性研究  

THE EXTRACTION OF COMMON FOUR-O' COLCK PIGMENT AND THE STUDY OF ITS STABILITY

作　　者：蒋丽芳[1] 刘海花[1] 黄锁义[2] 裴正玲[1] 孙婷婷[1] 阳文辉[1] 李卫彬[1] 陆海峰[2] 

机构地区：[1]右江民族医学院医学检验系,广西百色533000 [2]右江民族医学院化学教研室,广西百色533000

出　　处：《食品研究与开发》2007年第2期51-53,共3页Food Research and Development

基　　金：右江民族医学院2005-2007年度普高学生科研项目立项资助课题(右医院字[2006]8号)

摘　　要：为生产各种食用品、化妆品、医药药品等色素新产品提供重要原料,研究了紫茉莉红色素的提取条件和稳定性。以乙醇作提取剂,用紫外分析法研究色素的稳定性。研究结果为:乙醇提取的适宜工艺条件是以pH=3的65%乙醇溶液,原料与乙醇的质量与体积比为1:10,在室温下浸提24h。色素在440nm有最大吸收峰,该色素水溶性较好,在pH值1～9时具有良好的稳定性,热稳定性也较好。蔗糖、葡葡糖和盐等食品添加剂对色素无影响,但淀粉对其影响较大,耐光性较差。影响明显的氧化剂有(NH4)2S2O8、还原剂有抗坏血酸,金属离子对其影响较大。To provide important raw material for all kinds of new pigment used in food products, cosmetic and leechdom etc. Study on the stability of red pigment from common four-o′ clock and the condition of extraction. 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： 65 % ethanol was used as the extractant （pH=3）, and lg material was extracted in 10 mL extractant under room temperature for 24 h. The λ max for the pigment was 440 nm, which has good solubility in water, and excellent stability in the extractant （pH 1-9） for wide temperature scope, bad light resistance characteritics was observed, however. Some common food additive, such as cane sugar, glucose and salt, has no effect on the stability of thepigment, while starch, （NH4）2S2O8 （oxidant）, vitamin C （reducing agent） and metallic ions have good effect on its stability.

关 键 词：紫茉莉 红色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]