摘要
对爬山虎(ParthenocissustricuspidatePlanch)果实天然红色素的提取方法及理化性质进行了初步研究,结果表明:爬山虎果实色素的最大吸收峰为528nm,表现出花青素的基本特征;以甲酸为溶剂时提取效果最好;随着pH值的变化,色素表现出多种变构体;Fe3+、Fe2+等金属离子及氧化剂H2O2对其稳定性有较大影响;该色素在较高的温度、较强的酸性及自然光照条件下都较为稳定。
The paper reports the extraction and physicochemical property of red pigment of parthenocissus tricuspidate planch fruit. The results show that the pigment belongs to anthocyanins and the biggest wave length of absorption is 528nm. The solvency of formic acid is the strongest. The pigment shows a lot kinds of changeable isomer by the change of pH value. Fe3+?Fe2+ and H2O2 have great effect on stability of pigment, but light and temperature have no effect.
出处
《食品科技》
CAS
北大核心
2005年第2期52-54,共3页
Food Science and Technology
关键词
爬山虎
果实
天然色素
提取
parthenocissus tricuspidate planch
fruit
natural pigment
extraction
