菊花黄色素的性质研究  

Study of Yellow Pigment’s Property from Chrysanthemum

作　　者：柳滢春[1] 谷雪贤[1] 

机构地区：[1]中山火炬职业技术学院,广东中山528436

出　　处：《广东化工》2012年第9期91-91,76,共2页Guangdong Chemical Industry

基　　金：中山市农业科技攻关项目(20114A236)

摘　　要：以菊花为原料提取菊花黄色素,并对其理化性质和稳定性进行了研究。结果表明:菊花黄色素色素可溶于水、甲醇、95%乙醇、正丁醇等极性较强的溶剂中,不溶于氯仿、石油醚等非极性溶剂中。最大吸收波长为445 nm。色素溶液在室温自然光环境中存放至36 h后无明显变化,在80℃以下色素的耐热性较好。对光、热较稳定,耐受一般的食品饮料加工条件。菊花黄色素可用于果汁饮料、调味品、及酒类等的加工中。The freezing-melting-ultrasound combined cell crushing method was added to the original preparation process of chrysanthemum yellow pigment, so that the cell wall of chrysanthemum petals were fully ruptured and pigment directly flowed out. The improved process shortened the extraction time, and improved pigment extraction rate. To assess the feasibility of new technology, the experiment of comparing extraction results of new process to extraction results of the conventional process was done. The experimental results showed that： The yellow pigment showed different color in different condition of pH value. Finally, chrysanthemum yellow pigment was added to the wine, vinegar and beverage products to preparing characteristic chrysanthemum product series. And its stability was studied preliminary .

关 键 词：菊花 色素 性质 

分 类 号：TQ[化学工程]