构树果红色素的理化性质研究  

Studies on the physical and chemical properties of broussonetia papyrifera fruit pigment

作　　者：冯昕[1] 刘苏萌[1] 杜聪聪[1] 刘丹丹[1] 何培新[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与机械》2011年第3期32-34,共3页Food and Machinery

基　　金：中国科学院知识创新工程重要方向项目(编号:KSCXZ-YW-N-46-02-04);河南省教育厅科技攻关项目(编号:2011B550012)

摘　　要：以新鲜构树果实为原料,采用乙醇浸提法提取红色素,并研究该红色素的理化性质。结果表明,构树果红色素在435nm处有最大吸收峰,水溶性极好,具有良好的热稳定性,色素在中性及酸性环境中比较稳定,自然散射光条件下稳定性良好,除Fe2+、Fe3+、Sn2+外,对大多数金属离子稳定,对常用的食品添加剂如葡萄糖和柠檬酸相对稳定,山梨酸对色素有护色作用,抗坏血酸对色素具有减色作用。With fresh broussonetia papyrifera fruit as raw materials,through ethanol extract red pigment,and to study physical and chemical properties of the red pigment.The results showed that the red pigment of broussonetia papyrifera maximum absorption at 435 nm peak,excellent water-soluble,has good thermal stability of the pigment in the neutral and acidic environment of relatively stable,the stability of the natural scattering of light conditions well,in addition to Fe2＋,Fe3＋,Sn2＋,the majority of metal ions on the stability of the commonly used food additives such as glucose and citric acid is relatively stable,sorbic acid protect the color of the pigment,the pigment has a subtractive effect of ascorbic acid.

关 键 词：构树果 色素 性质 

分 类 号：TS264.4[轻工技术与工程—发酵工程]