绿麦麸中绿色色素性质的初步研究和定性分析  

Preliminary Research and Identification of the Green Pigment from the Green Wheat Bran

作　　者：资医[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系

出　　处：《食品与发酵工业》2010年第2期55-58,共4页Food and Fermentation Industries

摘　　要：依次以中性乙醇、酸性乙醇为溶剂,用渗漉法提取绿麦麸中的绿色色素,经大孔吸附树脂吸附去杂,未吸附部分的绿色物质经4℃冷存获得白色沉淀物,再于不同pH值下观察白色沉淀物的颜色变化,测定其紫外吸收光谱。结果表明:存在于酸性乙醇提取部分的绿色色素难溶于中性乙醇,其色调随pH不同而改变,酸性条件下呈绿色,在中性、近中性条件下接近无色,碱性条件下呈棕红色且有沉淀产生。该色素最大吸收峰与次吸收峰的吸光度比值随pH变化,可推断其分子结构也随pH值而变化。该色素物质有生物碱试剂反应。经红外光谱测定和生物碱试剂反应可初步推断,该色素可能含有酰胺。根据上述结果可以认为,绿色小麦的绿色色素不属于花青素类色素,可能为生物碱类色素。To investigate the physical and chemical properties of the green pigment in the green wheat, the pigment was extracted from the wheat bran by the percolation method with neutral ethanol and acidic ethanol . The extract was absorbed by the AB-8 type of macro-porous resin for purifying the pigment. The behavior of the rough pigment at different pH values was observed and their maximum absorption at ultraviolet and visible spectroscopy was detected. The results showed that the green pigment extracted by the acid ethanol was insoluble in neutral ethanol, the hue of the green pigment changed with pH values. The pigment was green in the acidic pH, nearly colorless in the neutral pH; brown-red with precipitates in the alkaline pH. The ratio of the absorbance of the maximum and secondary absorption peak of the pigment changed with different pH values as well. This indicated that the molecular structure of the pigment was changed with different pH values. The infrared spectrogram of the pigment and color reaction of alkaloid reagent indicated that it may contain amides structure. Based on the above results, the green pigment of green

关 键 词：彩色小麦 绿麦 天然色素 大孔吸附树脂 

分 类 号：TS201.2[轻工技术与工程—食品科学]