玫瑰花渣废水回收所得色素的稳定性研究  

Study on Stability of the Pigment from Waste Water of Rosa damascene

作　　者：冯小叶 周慧[1] 李琴 李延芳[1] FENG Xiao-ye;ZHOU Hui;LI Qin;LI Yan-fang(School of Chemical Engineering,Sichuan University,Chengdu 610065,Sichuan,China)

机构地区：[1]四川大学化学工程学院,四川成都610065

出　　处：《食品研究与开发》2021年第2期73-78,共6页Food Research and Development

摘　　要：大马士革玫瑰(Rosa damascene)精油提炼通常采用水蒸气蒸馏法,提取后会产生大量的花渣废水。通过前期采用大孔树脂吸附方法从花渣废水中回收得到了玫瑰色素,该文首次考察2种环境条件(pH值和温度)、4种常用食品添加剂(蔗糖、抗坏血酸、苯甲酸钠、Na2SO3)、1种食品消毒剂(H2O2)、和5种金属离子(Fe3+、Cu2+、Al3+、Ca2+和Mg2+)对色素稳定性的影响。结果表明,温度、蔗糖、Na2SO3、H2O2、苯甲酸钠和Mg2+对色素的稳定性无明显影响。玫瑰色素在中性和碱性环境下较稳定,在贮存过程中应尽量避免接触Fe3+、Al3+、Cu2+、Ca2+及强还原剂抗坏血酸。Steam distillation is usually used to extract essential oil from the flower of Rosa damascene,which would produce a large amount of waste water.In present study,the stability of the pigment recovered from waste water was firstly studied under different conditions,included two environmental conditions(pH and temperature),four common food additives(sucrose,Na2SO3,sodium benzoate and ascorbic acid),one food disinfectant(H2O2)and five metal ions(Ca2+,Mg2+,Fe3+,Al3+and Cu2+).Experimental results showed that temperature,sucrose,Na2SO3,H2O2,sodium benzoate and Mg2+had no significant effect on the stability of the pigment.The pigment was stable in neutral and alkaline conditions.Fe3+,Al3+,Cu2+and Ca2+as well as ascorbic acid should be avoided during storage.

关 键 词：大马士革玫瑰 花渣废水 天然色素 稳定性 食品添加剂 

分 类 号：TS264.4[轻工技术与工程—发酵工程] X703[轻工技术与工程—食品科学与工程]