山楂红色素的理化性质

Study on the physicochemical properties of the natural red pigment in the Hawthom fruit

报道了山楂红色素的稳定性,受高温加热及强光照射时的变化,以及一些金属离子、有机酸、氧化剂、还原剂、糖类、食品添加剂对山楂红色素稳定性的影响。结果表明,山楂红色素在酸性条件下稳定,对于光有良好的稳定性,氧化剂、还原剂及抗坏血酸对色素有一定的降解作用;柠檬酸对色素有明显的增色作用;糖类、除Fe3+、Sn2+的金属离子及苯甲酸钠对色素的稳定性没有影响。

Factors influencing on the stability of the red pigment extracting form Hawthorn fruit, a natural fruit, were investigated in this paper. The results showed that the pigment was stable in acid, under the light and heat condition. The food additions such as starch, carbohydrate, sucrose, glucose sodium benzoate ect. , have no bad influence on the color quality of the pigment, so did the trace element for human body such as K^＋, Na^＋, Ca^2＋, Zn^2＋, ect. However the Fea^＋, Sn^2＋, H2O2,Na2SO3, ascorbie acid have redox reaction with the pigment and change its color. The exaction of red pigment in the Hawthorn fruit may provide the new sources for the food additinn.