天然食用色素-辣椒红色素的制备及其应用方式  

Preparation and application of capsicum red pigment

作　　者：张超 马静静 刘青 刘洋[1] ZHANG Chao;MA Jingjing;LIU Qing;LIU Yang(School of Pharmacy,Zhengzhou University,Zhengzhou 450001;College of Chemical and Materials Engineering,Xuchang University,Xuchang 461000)

机构地区：[1]郑州大学药学院,郑州450001 [2]许昌学院化工与材料学院,许昌461000

出　　处：《中国食品添加剂》2022年第7期225-231,共7页China Food Additives

基　　金：河南省高等学校重点科研项目(20A150039);河南省科技厅科技攻关项目(202102310564)。

摘　　要：天然食用色素可以改善食品外观和色调,体现着人们对食品安全、营养和品质多元化的要求。辣椒红色素是天然食用色素之一,是以红辣椒为原料,提取制得的一种四萜类橙红色色素,因其食用安全、材料易得,兼具药理价值,被广泛应用于食品着色、化妆、医药等领域。本文以自身实验研究为基础,参考国内外的研究经验,对辣椒红色素生物合成过程、色素成分组成、提取分离方法、工艺控制节点和色素质量要求做了论述,并以辣椒红色素稳定性为基础,阐述了辣椒红色素的保色措施与改良方法,以此对辣椒红色素制备过程各种影响因素进行研究比较,从而为开发高品质辣椒红色素提供依据,希望能够为以后辣椒开发应用提供参考,助力辣椒深加工。Natural edible pigment can improve the appearance and color of food and meet people′s requirements for food safety,nutrition and quality diversification.As one of natural edible pigment,capsicum red pigment is an orange red pigment extracted from red pepper.Because of safety,availability and pharmacological value,capsicum red pigment is widely used in food,cosmetics,medicine and other fields.Based on our own research experience and references from domestic and foreign research,a comprehensive discussion on its biosynthesis process,pigment composition,extraction and separation methods,process control points and pigment quality requirements were presented.Based on stability of capsicum red pigment,the products′color preserving and improving methods were summarized and influence factors in the pigment preparation were compared.The study provides a reference for high quality capsicum red pigment preparation as well as a further study on the product development and processing in the future.

关 键 词：辣椒红色素 色素成分 提取分离 质量要求 稳定性 保色措施 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS264.4[轻工技术与工程—食品科学与工程]