樟树熟果红色素提取工艺及稳定性研究

Study on Extraction Technics and Color Stability of Red Pigment from Camphor Tree’s Ripe Fruit

为开发利用樟树果实的丰富资源,增加其经济附加值及为寻找新的天然食品着色剂提供依据,从提取工艺条件、pH、温度、时间等方面对樟树熟果红色素的提取方法及其稳定性进行了研究。结果表明,最佳的提取工艺条件为料液比1:25,pH1,提取温度60℃,提取时间90min;该色素在可见区最大吸收波长为509nm;该色素受pH值影响较大,在pH1时的A509nm较大,色泽鲜艳,对温度不稳定。在pH5时的A509nm较小,但对温度较稳定,在pH>9时色素变色;色素对金属离子的稳定性较高,Fe3+使色素溶液变色,Cu2+对色素有增色效果,但加速了色素的降解,Ca2+对色素有一定的降解作用,Mg2+、Na+对色素无不良影响;食品添加剂VC、柠檬酸对色素有一定增色效果,苯甲酸钠对色素有降色效果,蔗糖和淀粉对色素的影响不大;氧化还原剂对色素有破坏作用。

In order to exploit and utilize the fruit of camphor tree（Cinnamomun camphora（L.）Presl）, and provide basis for looking for a new colorant of natural fruit, The extraction methods and stability of red pigment from camphor tree＇ s fruit by technical conditions such as pH, temperature and time. The results showed that the optimal technical conditons are with the ratio of material to solution is 1：25, pH, temperature and time are 60℃ and 90min respectively. The most apparent absorption wavelength of the pigment is 509nm among the visible spectrums. With pH of 1 its A509nm is obvious, and its colour is bright, but it is not stable to temperature, so the effect from pH is apparent. When pH is 5, its A509nm is lower, but it is stable to temperature. When pH is higher than 8, the pigement color changes. Its stability to metal ion is high such as： Fe^3＋ can change its color, Cu^2＋ can add its color but expedite degradation, while Ca^2＋ can also degrade it and Mg^2＋ and Na^＋ cannot badly affect it at all. Food additives such as VC and citric acid can add its color, while sodium benzoate can decrease its color, but sucrose and starch can affect it little, and reductant-oxidant can destroy it.