汤饭子果实中天然红色素的研究

Studies on natural red pigment in Viburnum setigerum Hance

本文研究了汤饭子红色素的热稳定性、常用金属离子（Ｆｅ３＋，Ａｌ３＋、Ｎａ＋）和常用添加剂（Ｖｃ、苯甲酸钠、蔗糖）对汤饭子红色素稳定性的影响，并对色素耐氧化性、耐还原性和耐酸碱性进行了探讨。采用正交法研究了汤饭子红色素提取的最优条件。

In this paper, the thermal stability of red pigment from Viburnum Setigerum Hance and influence of usual metal ion:Fe 3+ 、Al 3+ 、Na + and usual additive:V c、 Sodium benzoate and sugar were studied, and the oxidant resistance、 reduction resistance、 acid resistance、 and alkalinity resistance were also studied. The appropriate condition on extraction red pigment from Viburnum Setigerum Hance was obtained, and useful parameter for extraction of red pigment and technology of series of produce was established.