枣皮红色素理化性质及其食品添加剂研制  

Physicochemical Properties of Jujube Fruit Peel Red Pigment and it's Application in Food Additives

作　　者：于艳琴[1] 杜京旗[1] 赵君[1] 杨卫民[1] 

机构地区：[1]吕梁学院生命科学系,山西吕梁033001

出　　处：《生物技术进展》2014年第2期129-134,F0003,共7页Current Biotechnology

基　　金：山西省科技产业化环境建设项目(2013071031-2);山西省高等学校科技创新项目(201106);吕梁市科技攻关项目(社会发展类:201201);吕梁学院自然科学校内基金(ZRXN201203)资助

摘　　要：以木枣皮为原料，经酶解、微波超声波萃取仪辅助处理、离心、抽滤和真空减压浓缩后获取红色素制品，并对其的理化性质、质量指标及安全性进行研究。红色素制品呈枣红色颗粒状，具有枣香味；易溶于水、甲酸，不溶于其他有机溶剂；对温度、部分金属离子（K^＋、Mg^2＋、Zn^2＋）、蔗糖、苯甲酸钠、柠檬酸具有较好的稳定性；光照对红色素制品有一定的影响，红色素吸光值呈现先降低后升高的趋势；红色素制品对酸碱度十分敏感，在pH1．0—7．0范围内不稳定，pH7．0—14．0较稳定；红色素制品色价为6．52，着色力较弱；经微生物检测，红色素制品菌落总数8×10^-5CFU／mL，细菌污染的可能性很低，大肠菌群MPN值〈3，显色呈阴性，无大肠杆菌。结果表明，枣皮红色素是水溶性极好的色素，具有较好的稳定性，且安全、无毒，可用于食品添加剂的研制。Using jujube （Ziziphus jujuba Mill vat. muzao） fruit peel as raw materials, after enzymatic hydrolysis, extracted by microwave ultrasonic extraction device, centrifugation, filtration and vacuum evaporated to get the red pigment product, we identified its physicochemical properties, quality indicators and food safety. The red pigment product is soluble in water, formic acid, but insoluble in organic solvents. It has good stability with temperature change, some metal ions （K^＋, Mg^2＋, Zn^2＋）, sucrose and sodium benzoate andcitric acid. Light has a certain impact on physicochemical properties of the red pigment product, absorbance first decreased and then increased as light time continued. The red pigment product is sensitive to pH, unstable in the range of pH 1.0-7.0, and more stable under pH 7.0 - 14.0. M value of the pigment is 6.52, presents weak tinting strength. Microbiological testing showed total number of colonies was 8x 10-s CFU/mL in red pigment product, coliform MPN value was below 3, showed negative color and no Escherichia coli, which showed that the possibility of bacterial contamination would be very low. The results indicated that the jujube fruit peel red pigment is excellent water-soluble pigment with good stability, safty and non-toxicity, it can be used to develop food additives.

关 键 词：枣皮 红色素制品 理化性质 食品添加剂 安全性 

分 类 号：TS202.3[轻工技术与工程—食品科学]