水蜡果实天然红色素的稳定性研究  

Stability of Natural Red Pigment Extracted from Fruits of Ligustrum Obtusifolium Sieb.et Zucc.

作　　者：何玲玲[1] 兰丽艳[1] 高艳萍[1] 杨艳杰[1] 孙伶[1] 

机构地区：[1]沈阳化工大学应用化学学院,辽宁沈阳110142

出　　处：《沈阳化工大学学报》2010年第3期196-198,202,共4页Journal of Shenyang University of Chemical Technology

基　　金：辽宁省教育厅科学研究计划资助(2008565)

摘　　要：从水蜡果实中提取天然红色素并研究其稳定性.以体积分数40%的乙醇溶液为提取剂,从水蜡果实中提取天然红色素,并研究pH值、温度、各种食品添加剂及金属离子对色素稳定性的影响.结果表明:该色素在酸性与中性条件下稳定,而在碱性条件下结构发生了改变;该色素在100℃以下非常稳定;常见食品添加剂蔗糖、氯化钠及金属离子K+、Ca2+、Al3+对色素稳定性基本没有影响,说明该色素是一种实用性较强的天然色素.The stability of the natural red pigment extracted from the fruits of Ligustrum obtusifolium Sieb.et Zucc.was investigated.The natural red pigment was extracted from the fruits of Ligustrum obtusifolium Sieb.et Zucc.by 40 % content alcohol solution.The effects of pH,temperature,different food additions and metal ions on the stability of the pigment were studied.The results indicated that the red pigment was stable to acid and neutrality,and structure would change in alkali.The pigment was very stable at below 100 ℃.The common food addition sugar,sodium chloride and metal ion K＋,Ca2＋ and Al3＋ had no effect on the pigment stability.So the pigment was a kind of natural pigment of high practicality.

关 键 词：水蜡果实 色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]