紫玉米植株色素提取工艺及理化性质研究  

Pigment from Purple Maize: Separation Technology and Physico-Chemical Properties

作　　者：陈丙堂[1] 李全阳[2] 刘保申[1] 赵艳艳[2] 郭宝健[1] 李启芳[1] 杜金超[2] 

机构地区：[1]山东农业大学农学院/作物生物学国家重点实验室,泰安271018 [2]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2009年第1期112-117,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山东省农业良种产业化项目资助(鲁农粮种字[2007]号)

摘　　要：以新型紫玉米杂交种"齐319/lx530"植株为材料,从色素作为食品添加剂的角度研究其最佳的提取工艺条件及其理化性质。结果表明:紫玉米植株色素在可见光范围内的最大吸收波长为519.9 nm,最佳提取工艺条件为料液比1∶40、浸泡温度80℃、浸泡时间1 h、浸泡溶液pH 4.0、浸提级数2级,整个植株色素平均得率为10.2%,该色素在酸性环境中呈稳定的红色、碱性环境中颜色有变化,金属Fe3+、Cu2+可使其变色,在葡萄糖溶液、蔗糖溶液、光照条件下均稳定存在,对高温、抗坏血酸、氧化剂(H2O2)、还原剂(Na2SO3)均较敏感。The optimum technological conditions of extracting pigment from plant of a new purple maize cuhivar （Qi319/lx530） and the physico- chemical properties of the pigment as a kind of food additives were studied. Results show that the maximum absorption spectrum of the pigment is 519.9nm at the range of visible-light. The best condition of the extraction is as follows： proportion of plant and extracting solution is 1 to 40, extraction temperature is 80℃, extraction time is lh, suitable pH is 4.0. The extraction series is 2 and the average gain rate of the whole plant pigments is 10.2%. The pigment solution shows steady red in acidic medium, but would change color in alkaline medium. Fe^＋3 and Cu^2＋ let the red solution fade. The solution color is highly stable to glucose, sucrose and sunlight, and is sensitive to high temperature, vitamin C, oxidant （H2O2） and reducer （Na2SO3）.

关 键 词：玉米 色素 食品添加剂 提取 理化性质 

分 类 号：S38[农业科学—农艺学]