影响红花红色素稳定性的因子研究  

Study on the stability of red pigments from safflower

作　　者：孙婷婷[1] 蒋丽芳[2] 裴正玲[3] 刘海花 黄锁义[5] 

机构地区：[1]第三军医大学附属新桥医院检验科,重庆400037 [2]右江民族医学院检验学院,广西百色533000 [3]南宁市第一人民医院检验科,广西南宁530000 [4]柳州市工人医院检验科,广西柳州545000 [5]右江民族医学院药学系,广西百色533000

出　　处：《微量元素与健康研究》2011年第1期38-40,共3页Studies of Trace Elements and Health

基　　金：广西教育科学规划A类资助经费重点课题(2008A28)

摘　　要：研究红花红色素的提取条件和稳定性。以蒸馏水作提取剂,在室温下浸提24h,用紫外分析法研究色素的稳定性。色素在400nm有最大吸收峰,该色素水溶性较好,在pH值3～11时具有较好的稳定性。食品添加剂、金属离子对此色素的影响不大,但太阳光紫外线对其色素影响较大。红花色素的抗氧化较强而其抗还原性则较弱。To provide important raw material for all kinds of new pigment used in food products,cosmetic and leechdom etc.Study on the stability of red pigment from safflower and the condition of extraction.Ethanol was used as the extractant in the extraction,and the pigment stability was investigated by UV spectrum.M The optimum condition for ethanol extraction is：distilled water was used as the extractant and it was extracted under room temperature for 24 h.The lmax for the pigment was 400nm,which has good solubility in water,and excellent stability in the extractant（pH 3~11）for wide temperature scope,bad light resistance characteritics was observed.Some common food additive,reducing agent has a little effect on the stability of the pigment,while oxidizing agent,light and metallic ions have effect on its stability.

关 键 词：红花 红色素 提取 稳定性 

分 类 号：TQ914.1[化学工程]