盐地碱蓬红色素的提取工艺及稳定性研究  

Study on Extraction Technology and Stability of Red Pigment from Suaeda salsa

作　　者：吴涛[1] 姚志刚[1] 许杰[2] 吴兴杰[3] 

机构地区：[1]山东省黄河三角洲生态环境重点实验室,山东滨州256603 [2]滨州职业学院生物工程系,山东滨州256600 [3]山东省平阴县农业局,山东济南250400

出　　处：《食品科学》2009年第10期97-100,共4页Food Science

基　　金：滨州学院科研基金项目(BZXYLG200702)

摘　　要：本研究以盐地碱蓬为原料,对碱蓬红色素的提取工艺以及光、热、pH值、氧化还原剂、糖、金属离子等对色素稳定性的影响进行了研究。结果表明:碱蓬红色素易溶于水而不溶于纯有机溶剂,最大吸收峰为538nm,初步确定碱蓬红色素为甜菜红素;较佳提取条件为:以水为提取剂,浸提温度40℃,浸提时间10min,料液比1:25(g/ml);碱蓬红色素的耐光、耐热、耐氧化性较差,对还原剂有一定耐受性,适用pH值范围为4～7;糖以及金属离子Fe3+、Fe2+、Mg2+、Ca2+对色素稳定性基本无影响,而Zn2+、Na+、K+、Al3+对色素的稳定性具有一定的影响。With Suaeda salsa as the raw material, the extraction technology of red pigment and the effects of light, heat, pH value, reductant, oxide, sucrose and metal ion on its stability were investigated. The red pigment is insoluble in organic solvents but free in water, and its maximum absorption peak is at the wavelength of 538 nm. Therefore, it was primarily identified as betacyanin. Its optimum extraction conditions were confirmed as follows： using water as extraction solvent, ratio of material to water 1：25, extraction temperature 40℃, and time 10 min. This pigment was poor in resistance against light, heat and oxide, may endure reductant to some extent, and could be applicable in pH 4-7. Sucrose and metal ions such as Fe^3＋, Fe^2＋, Mg^2＋ and Ca^2＋ did not affect the stability of the pigment, but other ions such as Zn^2＋, Na^＋, K^＋ and Al^3＋ had faintly negative effects on its stability.

关 键 词：盐地碱蓬 红色素 提取 稳定性 

分 类 号：O658[理学—分析化学]