红花羊蹄甲花色素的提取及其稳定性研究  

Study on extraction and stability of the pigment from Bauhinia blakeana Dunn flower

作　　者：李容[1] 蒋林斌[2] 覃涛[1] 梁榕珊[1] 

机构地区：[1]右江民族医学院药学系,广西百色533000 [2]广西大学化学化工学院,广西南宁530004

出　　处：《食品工业科技》2013年第20期326-329,376,共5页Science and Technology of Food Industry

基　　金：广西教育厅基金(201106LX433)

摘　　要：研究了超声波辅助提取羊蹄甲花红色素的最佳工艺条件,实验结果表明,最佳的提取条件为,液料比1∶80,超声功率120W,盐酸浓度0.3mol/L,提取时间40min。色素的稳定性研究表明:色素在酸性、低温条件下稳定,耐光性好,K+、Na+、Ca2+、葡萄糖、蔗糖、柠檬酸、苯甲酸钠存在利于色素稳定,Zn2+、Cu2+、Mg2+、Al3+、Fe3+、H2O2、Na2SO3影响色素稳定性。The optimal condition for extracting pigment from Bauhinia blakeana Dunn flower was studied through ultrasonic-assisted extraction technology in this paper. Results showed that the optimal processing parameters of ultrasonic-assisted extraction were as follows .solid-liquid ratio 1：80（g/mL） ,ultrasonic power 120W, hydrochloric acid concentration 0.3mol/L,extraction time 40min. The study on the stability of pigment showed that the pigment was stable under these conditions of acidity and low temperature,and the pigment had a good light fastness. The K＋, Na＋, Ca2＋, glucose, fructose, citric acid, and sodium benzoate could contribute to the stability of the pigment while the Zn2＋, Cu2＋, Mg2＋, Al3＋, Fe3＋, H2O2, Na2SO3 had negative effect on the piqment stability.

关 键 词：红花羊蹄甲 色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]