樟树果实红色素各单体的定性分析  

Qualitative analysis of the components in camphor tree fruit's red pigments

作　　者：周艳华[1] 文赤夫[2] 马美湖[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]吉首大学城乡资源与规划学院,张家界427000

出　　处：《食品科技》2008年第8期161-164,共4页Food Science and Technology

基　　金：湖南省教育厅资助项目(07C529)

摘　　要：为开发利用樟树果实红色素这一丰富资源提供科学的理论依据,通过硅胶G薄板层析(TLC)展开樟树果实红色素,可分离出3种红色素单体。根据0.1%盐酸甲醇溶液中显色、紫外-可见吸收光谱测定、与5%氯化铝的甲醇溶液反应、A440/Amax比值、纸层析等综合研究结果可初步推断,樟树果实红色素的3个主要组分的主体结构均为甲基花青素(又称芍药花色素)且在3号位上有取代。其颜色呈深红色,可作为一种具有天然保健功能的色素添加剂。In order to develop and utilize the rich red pigments resources for the camphor tree＇s fruit, separating by silica-G thin-layer chromatography （TLC） on the pigment from the camphor tree fruit, we could get three independent and very distinct chromatogram items, Based on such overall studies as the developing in 0.1% HCl-MeOH Solution, detennination of ultraviolet-visible absorption spectrum, reaction with AlCl3, calculating A440/Amax ratio, PC, TLC and so on. It can be deduced that all the main structure of the three components of the pigments in camphor tree fruit are peonidin. Arbinoside and all of them have been replaced in the third place. The pigment is dark-red. It can be used as a natural healthy pigment-additive.

关 键 词：樟树果实红色素 TLC 定性分析 主体结构 

分 类 号：TS202.3[轻工技术与工程—食品科学]