樟树果实红色素组分分离及稳定性初步研究  

Primary Study on Purification Procedure and After-purified Stability of Red Pigments in Camphor Fruit

作　　者：聂琴[1] 文赤夫[1] 罗庆华[1] 钟新卫[1] 丁文[1] 

机构地区：[1]吉首大学城乡资源与规划学院,湖南张家界427000

出　　处：《中国农学通报》2010年第6期60-63,共4页Chinese Agricultural Science Bulletin

基　　金：自然科学基金面上项目"上表皮组织聚光效应对植物叶片光适应能力的影响"(30770346)

摘　　要：采用大孔树脂柱层析纯化樟树果实红色素,薄层层析法对色素组分进行分离并研究了色素的稳定性。结果表明:D-406树脂对樟树果实色素吸附效果较好;正丁醇-浓盐酸-水(65:10:45)是硅胶薄层层析法分离樟树果实色素的较好展层剂,羧甲基纤维素钠(CMC-Na)以添加量为0.8%,层析温度以25℃较为适宜,能分出6个组分(4种红色素,2种黄色素);Rf值为0.711的红色组分对大多数食品添加剂及金属离子较稳定,但Fe3+、Fe2+、Cu2+对色素有破坏作用。纯化后的樟树果实红色素具有较强的稳定性,可望用于酒类及酸性食品的着色。Mature camphor fruit （Cinnamomun campbora（L.）Presl） contains red-pigments which make it deep-purple in color, these red pigments could be as potential colorants resources for comprehensive industrial and medical purposes. In this paper, red pigments in camphor fruit were purified with macroporous resin and isolated with thin layer chromatography （TLC）, the stability of purified red pigments was also studied. Results showed that： in the 4 studied colophonies, D-406 owned best absorption capacity of camphor fruit pigments; under the condition of temperature=25 ℃ and CMC-Na concentration=0.8%, Butanol-dense hydrochloric acid -water（65 ： 10 ： 45） were the best one in 8 studied developers for TLC isolation of camphor fruit pigments, with which 6 components （4 red pigments, 2 yellow pigments） could be distinguished; one component （Rf= 0.711 ）in the purified pigments was quite stable to treatment of food additive and metal ion, although Fe3＋, Fe2＋ and Cu2＋ showed destructive effects on it. Thus, it is expected that the stable purified red pigment component could be as candidate for pigmentation of alcoholie liquors and acid food.

关 键 词：樟树果实 红色素 薄层层析 分离纯化 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]