四季菊花色素的提取及其理化性质的研究  

The Research on The Extraction of Chrysanthemum Anthocyanidin and Its Physico-chemical Property

作　　者：库尔班江[1] 赛力曼[2] 卡斯木江 

机构地区：[1]伊犁师范学院化学与生物科学学院,新疆伊宁835000 [2]伊犁州技工学校,新疆伊宁835000 [3]伊犁州电视大学,新疆伊宁835000

出　　处：《新疆师范大学学报（自然科学版）》2009年第2期54-57,共4页Journal of Xinjiang Normal University(Natural Sciences Edition)

摘　　要：文章以四季菊花为原料提取四季菊花黄色素,并对其理化性质和稳定性进行了研究。结果表明:四季菊花黄色素用水浸泡提取,提取液用乙醚萃取,水层减压蒸馏,提取率为7.1%。色素的水溶性好,对光、热、弱酸性至碱性介质及食品添加剂相当稳定,耐受一般的食品饮料加工条件,色素对还原剂NaHSO3的耐受能力较弱。四季菊花黄色素是一种提取工艺简单、性质稳定、颜色鲜艳、价廉易得、来源充足的天然色素,可用于色糖果、面食品、果汁饮料、茶饮料、碳酸饮料及酒类。In this paper, in order to extract raw materials for the Chrysanthemum Four Seasons Four Seasons of yellow chrysanthemums, and its physical and chemical properties and stability were studied. The results showed that： four water-soaked yellow Chrysanthemum extract, the extract used ethyl ether extraction, water-vacuum distillation, extraction rate of 7. 1 percent. The water-soluble pigment, light, heat, acid and alkaline solution to food additives and fairly stable, the general tolerance of food and beverage processing conditions. NaHSO3 pigment reducing the tolerance for power is relatively weak. Four Seasons yellow daisy-extraction process is a simple, stable, bright colors, cheap and easy to get enough supply of natural pigments can be used to color candy, face food, drink fruit juices, tea drinks, carbonated drinks and alcohol.

关 键 词：四季菊 花色素 提取 理化性质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]