鸡血藤红色素的提取与基本性质分析  

Red Pigment Extraction from Millettia reticulata Benth and Physical and Chemical Properties of Pigment

作　　者：许润[1] 刘建华[2] 杨广成[1] 李计龙[1] 杨迺嘉[2] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025 [2]贵州省生物技术研究开发基地,贵州贵阳550002

出　　处：《食品科学》2012年第10期107-110,共4页Food Science

基　　金：贵州省科技成果转化项目(黔科合成字[2008]5025)

摘　　要：探讨鸡血藤红色素的最佳提取溶液,定性定量光、温度、pH值、氧化还原介质对红色素稳定性的影响。结果表明,鸡血藤红色素最佳提取溶剂为65%酸性乙醇(pH1.8),且色素为非花色苷类色素。室内自然光对色素影响不大,该红色素在20～60℃具有较好的稳定性,对氧化剂、还原剂反应敏感。The red pigment was extracted from Millettia reticulata Benth and the physical and chemical properties of red pigment from Millettia reticulata Benth were investigated, the effects of light, temperature, pH value, oxide-reducing medium on pigment stability were studied. The results showed that the procedure of acid-alcohol extraction gave rather satisfactory results. The pigment does not belong to anthocyanins, and is stable below 20 -- 60 ~C, but its resistance to oxide and reductant is not good.

关 键 词：鸡血藤 红色素 理化性质 稳定性 

分 类 号：Q949.751.9[生物学—植物学] TS202.3[轻工技术与工程—食品科学]