紫甘蓝色素的提取及其稳定性  

Extraction and Stability of Purple Cabbage Pigment

作　　者：杨东霞[1] 冷春玲[2] 

机构地区：[1]辽东学院实验中心,辽宁丹东118003 [2]辽东学院农学院,辽宁丹东118003

出　　处：《辽东学院学报（自然科学版）》2012年第3期192-195,共4页Journal of Eastern Liaoning University:Natural Science Edition

摘　　要：以紫甘蓝为研究对象,进行自然保藏、冷藏保藏和冷冻保藏的前处理并在酸性条件下结合超声波的方法提取紫甘蓝色素。对不同前处理的色素进行针对不同pH值、不同温度、不同防腐剂浓度、不同蔗糖浓度的稳定性研究。结果表明,三种样品随pH的升高颜色变化较为明显,在弱酸性至中性的范围内较稳定;随温度升高三种样品颜色无明显变化,热稳定性较好;随苯甲酸钠含量的增加,三种样品颜色由粉色逐渐变为淡紫色,在苯甲酸钠含量从0.05%～0.2%范围色素较稳定;蔗糖对三种色素样品的颜色无明显影响,稳定性也无明显变化。三种前处理的色素样品稳定性变化趋势大致相似,说明针对提取紫甘蓝色素而言,不同贮藏条件对色素稳定性影响不大。Purple cabbage under natural, cold and freezing preservation was pretreated, respectively. Then, pigment was extracted from it with ultrasonic method under acidic conditions. The influence of pH value, tempera- ture, preservative concentration and sucrose concentration show that the color of the pigment changes remarkably cidic and neutral conditions. Temperature has um benzoate increases, the pigment changes on the stability of the pigment were studied. The results as the pH value increases, while is steady under weakly a- no obvious effect on the color of the pigment. As the content of sodi- gradually from pink color to lilac. The pigment is relatively stable when sodium benzoate content ranges from 0.05% to 0.2%. Sucrose has no remarkable effect on the color of the pigment. The stability of pigment extracted from samples under different preservation conditions is similar.

关 键 词：紫甘蓝 色素 前处理 提取 稳定性 

分 类 号：Q946.3[生物学—植物学]