玫瑰色素的提取工艺优化及其应用  

Study on the extraction and application of rose rugosa pigment

作　　者：唐红枫[1] 穆婷[1] 张雨婷[1] 孙茜[2] 叶幸[1] 

机构地区：[1]武汉东湖学院生命科学与化学学院,武汉430212 [2]湖北省疾病预防控制中心,武汉430079

出　　处：《中国调味品》2011年第12期111-114,117,共5页China Condiment

基　　金：国家科技部国家科技支撑计划(2006BAJ02A10)

摘　　要：以玫瑰色素为研究对象,采用单因素和正交实验对玫瑰色素的最佳提取条件进行了探索,并对玫瑰色素的理化性质进行了研究。结果表明,玫瑰色素的最佳提取条件为:以0.1mol/L盐酸-95%乙醇溶液为抽提剂,抽提时间为60min,抽提温度为60℃,料液比为1∶30。玫瑰色素在520nm处有最大吸收波长。玫瑰色素在酸性环境中对H2O2、维生素C和食品添加剂稳定性较好,对Fe2+和Fe3+不稳定,且不耐高温。As the research object with rose rugosa pigment , use the single factor experiment to the best extraction conditions rose pigment probes. The results indicated that the optimum extracting conditions were as followed： 0.1 mol/L hydrochloric acid - 95% ethanol solution at 60 ℃ for 60 rain with the solid-liquid ratio 1 ： 25. The pigment had the strongest absorption peak at 520 nm Results also showed that rose pigment kept its stability under the acid conditions of metal ions, H2 O2, Vc and food additives, but it was unstable in the effects of Fe2＋ and Fe3＋ ,and it wasn＇t suitable for high temperature.

关 键 词：玫瑰色素 提取 正交试验 优化 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]