鸡血藤红色素的提取及其稳定性研究  

The Extracting of Millettia Dielsiana Pigment and the Study of its Stability

作　　者：刘海花[1] 蒋丽芳[1] 裴正玲[1] 孙婷婷[1] 黄锁义[2] 

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

出　　处：《检验医学教育》2007年第2期46-48,共3页

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,研究鸡血藤红色素的提取条件和稳定性。以水作提取剂,在室温下浸提24h,用紫外分析法研究色素的稳定性。色素在440nm有最大吸收峰,该色素水溶性较好,pH值对此色素的稳定性影响较大,但热稳定性良好。苯甲酸钠、柠檬酸、醋酸蔗糖、葡葡糖等食品添加剂对色素无明显影响,淀粉对其影响较大,耐光性较差。氧化剂、还原剂中除抗坏血酸对色素的影响明显外其它均无影响明显,金属离子对其影响较小。To provide important raw material for aU kinds of new pigment used in food products, cosmetic and leechdom etc. Study an the stability of red pigment form millettia dielsiana and the condifion of exlraction. 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：distilled water was used as the extractant and it was extracted under room temperature for 24h. ＂The λmax for the pigment was 440mm, which has good solubility in water, bad Ph and light resistance characterifies was observed, however. Some common food additive, such as sodium benzoate, citrate, cane sugar, glucose , acetate, oxidizing agent, reducing agent, metallic ions haveno effect on the stability of the pigment. Starch has no effect on its stability.

关 键 词：鸡血藤 红色素 提取 稳定 

分 类 号：R392-33[医药卫生—免疫学]