野蔷薇果皮色素的提取和稳定性研究  

Study on Extraction and Stability of Pigment in Peel of Rosa multiflora Thunb.

作　　者：迪丽努尔.马里克 米丽班.霍加 古丽娜尔[1] 帕提古丽[1] 

机构地区：[1]新疆师范大学生命科学与化学学院,新疆乌鲁木齐830054

出　　处：《食品科学》2008年第3期116-118,共3页Food Science

基　　金：国家自然科学基金项目(20465002);新疆维吾尔自治区少数民族科技骨干人才特殊培养科技专项项目(2005-04)

摘　　要：采用正交试验对野蔷薇果皮色素的最佳提取条件进行了研究,并探讨该色素的稳定性。结果表明:在60℃下采用60%乙醇,以1:6物料比,pH6.0,浸提时间4h条件下色素产率最高;该色素属水溶性色素,耐光性、耐高温性好,在酸性介质以及常用食品添加剂等条件下有较好的稳定性,可作为食品饮料、医药等行业的天然植物色素广泛使用。The optimum extraction conditions of pigment in peel of Rose multiflora Thunb. were studied by orthogonal test. And the stability of the pigment was analyzed. Results showed that the highest yield was obtained under the conditions of 60℃, 60% ethanol, 1：6 the ratio, pH6 and extraction time 4 hours. The pigment was resistant to light, heat, acid and common food additives. So as a kind of natural plant pigment it can be used extensively in food, beverage and medicine etc.

关 键 词：野蔷薇 色素 提取 稳定性 正交设计 

分 类 号：TS264.4[轻工技术与工程—发酵工程]