紫粒小麦籽粒色素稳定性的研究  

Study of Seed Pigment's Stability of Violet-grain Wheat

作　　者：王耀勇[1] 张晓丽[1] 李敏莲[1] 

机构地区：[1]杨凌职业技术学院化学教研室,陕西杨凌712100

出　　处：《西安文理学院学报（自然科学版）》2008年第1期77-81,共5页Journal of Xi’an University(Natural Science Edition)

基　　金：国家科技攻关计划项目子课题(2004BA525B03)

摘　　要：以紫粒小麦麸皮的乙醇浸提色素溶液(pH=2)为材料,进行了紫粒小麦籽粒色素的光谱特性的测定以及pH、温度、自然光、氧化剂(H2O2)、还原剂(Na2SO3和维生素C)、防腐剂(苯甲酸钠)和柠檬酸、食盐、蔗糖等食品饮料添加剂以及常见金属离子(Fe2+、Ca2+、Zn2+、Mg2+、Al3+、Cu2+、Fe3+)等对紫粒小麦籽粒色素稳定性影响的测定.结果表明,在可见光区,紫粒小麦籽粒色素酸性乙醇溶液的最大吸收波长为520 nm;紫粒小麦籽粒色素的颜色与pH有关,pH越小颜色越鲜艳,在pH≤3时紫粒小麦籽粒色素呈现稳定的棕红色;蔗糖、食盐、热、还原剂对紫粒小麦籽粒色素的影响很小;常见金属离子除Cu2+、Fe3+外,其他均对紫粒小麦籽粒色素无影响;紫粒小麦籽粒色素抗光照但不抗氧化.The pigment solution extracted by 70% ethanol （pH = 2） as materials, the pigment＇s spectrum properties of violet-grain wheat was studied. In addition, it was studied whether the pigment＇s stability of this kind of wheat was affected by pH, temperature, natural light, oxidants （H2O2）, reducing agents （Na2SO3 and Vitamin C）, preservatives （sodium benzoate）, food or beverage additives （citric acid, salt, sucrose, etc. ） and common metal ions （Fe^2＋, Ca^2＋, Zn^2＋, Mg^2＋ , Al^3＋ , Cu^2＋, Fe^3＋ , etc）. The results showed that the maximal absorption wave length of blue-grain wheat was 520 nm. PH value of the pigment solution had significant effect on the pigment stability. The pigment＇ s color of violet-grain wheat was brown-red at pH≤3. Sucrose, salt, heat and preservatives had very little significant effect on the pigment stability. Compared with Cu^2＋ and Fe^3＋ , the other common metal ions had no significant effect on the pigment stability. The oxidants had significant effect on the pigment solution of the blue-grain wheat and natural light had no obvious significant effect.

关 键 词：紫粒小麦 色素溶液 光谱特性 

分 类 号：S512.1[农业科学—作物学]