多花野牡丹红色素的提取及其稳定性研究  

Extraction and Tests on Stability of Red Pigment from Melastoma affine

作　　者：苏燕评[1] 陈郑镔[1] 张良[1] 陈炳华[1] 刘剑秋[1] 

机构地区：[1]福建师范大学生物工程学院,福州350007

出　　处：《植物学通报》2003年第3期336-341,共6页Chinese Bulletin of Botany

摘　　要：本文对多花野牡丹 (Melastomaaffine)果实胎座的色素进行了理化性质的探讨 ,对光、温度、氧化还原介质、7种金属离子、葡萄糖、蔗糖、苯甲酸钠对色素稳定性的影响进行了研究。结果表明 ,该色素为水溶性花青苷类色素 ,它在 60℃以下稳定性较好 ,对光的耐受性较差。色素在酸性条件下稳定性好 ,耐还原性也较好 ,但耐氧化性较差。 7种金属离子中 ,Fe3 + 、Cu2 + 、Mn2 + 、Zn2 + 对色素有明显降解作用 ,而Na+ 、Mg2 + 、Al3 + 对色素稳定性较好并有不同程度的护色作用。葡萄糖、蔗糖、苯甲酸钠对色素无不良影响。The paper reports the preliminary study on the feasibility of red pigment of Melastoma affine being used as a new type of natural food pigment. It was tested that the effects of light, temperature, pH value, oxide_reducing medium, 7 kinds of metal ions, and 3 kinds of food additives on stability of the pigment. The results showed that the pigment belongs to water_soluble anothocyanins. It is stable below 60 ℃ and pH<6 but sensitive to light intensity and oxidant. Fe 3+ , Cu 2+ , Mn 2+ , Zn 2+ evidently degrade the pigment, but Na +, Mg 2+ , Al 3+ , glucose, sucrose and sodium benzoate have no harmful effect on it.

关 键 词：多花野牡丹 红色素 提取 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]