黑果小檗红色素的提取及其稳定性研究  

Research on Berberis heteropoda Schrenk Red Pigment Extraction and Its Stability

作　　者：滕云[1] 张国强[1] 彭子模[2] 

机构地区：[1]信阳农业高等专科学校园林系,河南信阳464000 [2]新疆师范大学生命与环境科学学院,新疆乌鲁木齐830054

出　　处：《食品科学》2007年第5期67-70,共4页Food Science

摘　　要：以黑果小檗果实为实验材料提取色素,并从光、温度、还原剂、氧化剂、防腐剂和不同金属对色素稳定性的影响进行了初步研究,结果表明:该色素属于花色苷类;适合在酸性条件下使用(pH＜7);耐光性好;对热有一定的耐受性:对低浓度氧化剂H_2O_2(＜0．1%)有一定耐受性;对还原剂Na_2SO_3耐性差;对防腐剂苯甲酸钠耐性差;蔗糖对色素无不良影响;大多数金属离子对色素无不良影响,而Fe^(3+)、Fe^(2+)、Sn^(2+)和高浓度Pb^(2+) (＞50．0×10^(-3)mol/L)对色素有较大影响。The fruits of Berberis heteropoda Schrenk were used as raw material to extract the red pigment. The experiment studied the effects of light, heat, reductant, oxide, preservative, sucrose and metal ions on the stability of the pigment. The results showed that the pigment of Berberis heteropoda Schrenk is a type of anchocyanin. It can be applied according to the condition of pH 〈 7. It is strong in light endurance to some extent, good also in enduring heat and low consistence 1-I202 （〈 0.1%）. But it is poor in corrosion resistance against Na2SO3 and sodium benzoate. It is also found that sucrose and most of metal ions do not exert negative effects on the stability of the pigment, except Fe^3＋, Fe^2＋ and high consistence pb^2＋（〉 50.0x10^-3mol/L）, which show effect to some extent.

关 键 词：黑果小檗 花色苷 稳定性 红色素 提取 

分 类 号：Q946.8[生物学—植物学]