摘要
本文对红枣色素的提取方法和色素的基本性质进行了研究。通过研究发现,所选用的16种不同的提取溶液当中,红枣色素在以50%(pH3)的乙醇水溶液提取时,效果最好,色素的最大吸收峰在320nm处;日光、温度、和大多数金属离子,对这种色素的稳定性无太大的影响,这种色素的耐糖性和耐光性很好。红枣色素的pH稳定性无论在酸性或在碱性条件下都很稳定。红枣色素稳定性不受人体所需的微量元素Ca2+、Na+、Fe2+、K+、Mg2+、Mn2+、Zn2+和Fe3+的影响。温度变化(20～100℃)也对色素稳定性几乎无影响。根据研究结果可以初步确定,红枣色素具备了作为天然色素使用的最基本的性能,可开发利用。
In this paper, the optimum solvent for the extraction of natural edible red pigment from Jujube and the characteristics of the pigment were studied. It was clear from the results that among the several chemical solvents tested for the extraction of the pigment, 50% ethanol （pH3） was the optimum solvent for the extraction of the pigment fromjujube. The OD λmax of the jujube pigment was 320nm. The pigment was stable when it was tested by sunshine, temperature and most of the metal ions （Ca^2＋, Mg^2＋, Mn^2＋, Zn^2＋） respectively. Most of the metal ions could not interfere the stability of the pigment except Fe^3＋. Jujube pigment was stable under any pH condition, both in acid and alkaline. Results showed that the jujube pigment was worth of exploiting and utilizing. It could be used as one of the resources of natural edible pigments.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期153-156,共4页
Food Science
关键词
红枣色素
提取
稳定性
jujube pigment
extraction
stability
