日本小糪叶子红色素的提取及稳定性研究  

Study on extraction of red pigments from the leaf of Berberis Japaneca and its stability

作　　者：库尔班尼沙·买提卡思木[1] 艾孜木古丽·吾甫尔[1] 阿不都拉·阿巴斯[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品工业科技》2009年第4期276-278,275,共4页Science and Technology of Food Industry

基　　金：新疆科委自然科学基金资助项目(2003-09)

摘　　要：以日本小檗的叶子为材料提取红色素,考察pH、金属离子、氧化剂、还原剂、碳水化合物、微波加热、光、温度等物理化学因素对该色素稳定性的影响。结果表明,该色素在酸性条件下较稳定;碳水化合物在一定的范围内对色素的稳定性、呈色有保持作用;色素对K+、Mg2+、Ca2+、Na+比较稳定,对Al3+不稳定;氧化剂、还原剂对色素稳定性均有影响,其中还原剂的影响较大;色素对光、热有较好的稳定性。该色素在化妆品、染料、食品、饮料等工业领域具有较大的应用前景。The red pigments were extracted from the leaf of Berberis Japaneca in this paper.And the effects of pH, metal ions, oxidizer, reducer, carbohydrate, microwave heating, light and temperature on stability of the red pigment were studied.The results showed that stability of the pigment was excellent to heat and light, stable in acidic condition and carbohydrate could preserve pigment. It had certain resistance to oxidant, but poor resistance to reducer.The pigment was effected by Al^3＋ , but not effected by K^ ＋ , Mg^2＋ ,Ca^2＋ , Na^＋ ,and it could be utilized in cosmetic, dye, foodstuff, beverage and so on.

关 键 词：日本小檗 红色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]