山竺红色素的提取及其稳定性研究  

Study on resin extraction and stability of red pigment from Garcinia mangostana L.

作　　者：张小曼[1] 马银海[1] 鄢胜波[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650031

出　　处：《食品工业科技》2010年第6期287-289,共3页Science and Technology of Food Industry

摘　　要：以山竺果壳为原料,用树脂法提取山竺红色素,并对色素稳定性进行了研究。结果表明:HPD-100树脂对山竺红色素有很好的吸附效果,用75%乙醇作洗脱剂可得到收率为7.31%的色素产品。该色素耐热、耐光性强,并在酸性环境中有较高的稳定性,常用的食品添加剂、氧化剂、还原剂及金属离子Na^+、K^+、Ca^(2+)、Mg^(2+)对其无明显影响,Fe^(3+)对色素有破坏作用。A red pigment was extracted from Garcinia mangostana L. by resin technology and its stability was studied.The results showed that HPD-100 resin had the best performance of absorbing the red pigment. It was desorbed by 75% ethanol and the extracting rate was 7.31%.The red pigment is quite stable to acidity, light, heating.It had not effected by common food additives,oxidant, reducer and Na＋, K＋ ,Ca2＋, Mg2＋, but Fe3＋ had damaging effect.

关 键 词：山竺 红色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]