唐古特白刺果实红色素稳定性研究

Study on Red Pigment Stability from Nitraria tangutorun Bobr Fruit

本文对唐古特白刺果实红色素的稳定性进行研究。结果表明:pH值对唐古特白刺果实红色素的影响明显,在pH1～4之间,该色素较稳定;金属离子Cu2+、Mg2+、Zn2+、Al3+、Ca2+对色素有增色作用,Na+、K+对唐古特白刺果实红色素影响不大,而Sn2+、Fe3+则对唐古特白刺果实红色素有明显的不良影响;该色素水溶性强,耐光、热,还原性强,耐氧化性较差;蔗糖和EDTA对色素溶液的色泽影响不大,苯甲酸钠对色素稳定性有影响。通过初步研究发现该色素有一定的开发利用价值。

The stability of red pigment from Nitraria tangutorun Bobr fruit was investigated in this paper. The results showed that the pH has obvious effects on the pigment stability. In the range of pH1-4 there is little effect, but the metallic ions such as Cu^2＋, Mg^2＋, Zn^2＋, Al^3＋, Ca^2＋ can strengthen the pigment colour. While Na^＋, K^＋ has little effect. However, Sn^2＋ and Fe^3＋ have severe undesirable effect, to have changed the red color into some other color. It was found that the pigment is highly soluble, resistant to light, heat and reductant; but poor in resistance against oxide. Sucrose and EDTA have faint effects on the stability of the red pigment; whereas sodium benzoate has effects on the stability of the red pigment. The results showed that the pigment is worth of exploiting and utilizng. It may be used as one of the resources of natural edible pigment.