肉桂色素的提取及其稳定性研究  

Extraction and Stability of the Pigment of Cinnamomum Cassia

作　　者：卢小雪[1] 张德威[1] 黄雨晴[1] 和小娟[2] 黄锁义[2] 

机构地区：[1]右江民族医学院临床学院,广西百色533000 [2]右江民族医学院药学系,广西百色533000

出　　处：《微量元素与健康研究》2013年第3期31-33,共3页Studies of Trace Elements and Health

摘　　要：为了给各种食用品、医学药品等色素新产品提供原料，采用紫外分析法，以乙醇做提取剂，研究肉桂色素的提取和稳定性。提取乙醇的适宜条件为：pH=3的65％乙醇溶液，原料与乙醇的质量和体积比为1：10，90℃条件下索氏回流2．5h。色素在320nm处有最大吸收峰，且水溶性较好。在pHl～7时具有良好的稳定性。热稳定性较好。醋酸、蔗糖等食品添加剂对内桂色素的稳定性无明显影响，但葡萄糖对其影响相对较大。影响较明显的氧化剂为（NH4）2S208，还原剂为抗坏血酸。在9种金属离子中，Ve3＋对其影响较大且使该色素变色。To provide important material for all kinds of new pigment used in the food products and medicine etc. The UV spectrum was adopted to investigate pigment stability and ethanol was used as the extractant in the extraction. The perfect conditions for ethanol extraction were： 65 % ethanol was used as the extractant （pH = 3） and lg material was extracted in 10 ml ethanol under the temperature （90℃） for 2.5 h with Soxhlet condenser. Its maximal absorption peak of pigment was at 320nm, and it had good stability in water. Its excellent stability in the extractant （pH 1- 7） for wide temperature extent, and nice resistance characteristics was observed. Some common food additive, such as ethylic acid, cane sugar, had no effect on the stability of the pigment , except glucose . （NH）4S203 （Oxidant） and Vitamin C（ reducing agent） have obviously effect on it . In that nineMetal ions, Fea＋ could turn pigment into another color, and took great influence to it.

关 键 词：肉桂 色素 稳定性 

分 类 号：R284.2[医药卫生—中药学]