海南蒲桃果色素的提取及理化性质的研究  

Study on the extraction and physicochemical properties of pigment from Syzygium cumini fruit

作　　者：植中强[1] 

机构地区：[1]肇庆学院化学化工学院,广东肇庆526061

出　　处：《食品工业科技》2013年第19期269-273,共5页Science and Technology of Food Industry

摘　　要：从海南蒲桃果中提取天然色素的工艺条件是:以体积分数为0.3%盐酸-90%乙醇溶液作为提取剂,原料与提取剂配比为1∶4(g/mL),温度为60℃,时间为4h。对该色素的理化性质研究结果表明,海南蒲桃果色素有一定的耐热性,但耐光性、耐氧化性和耐还原性差;柠檬酸和果糖使色素增色;Cu2+、Fe3+、Zn2+、K+和Al3+使色素变色,Ca2+、Na+和Mg2+对色素无不良影响。The optimum conditions for extracting the natural pigment from Syzygium cuminifruit：the extractant of the volume percent of 0.3% hydrochloric acid and 90% ethanol, the ratio of raw material and extractant being 1： 4（g/mL）,the reaction temperature being 60℃, and the reaction time being 4h.The results showed that the pigment had certain heat stability, but poor light oxidation and reduction resisting properties.The coloration was increased by citric acid and fructose, and changed by Cu2＋ , Fe3＋ , Zn2＋ , K＋ and Al3＋ , but the metal ions Ca2＋ , Na＋ and Mg2＋ almost had no effects on the coloration of the Dioment.

关 键 词：海南蒲桃果 色素 提取 理化性质 稳定性 添加剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]