黑果枸杞色素性质研究

Study on the Pigment of Lycium ruthenicum Murr.

本文对黑果枸杞色素的理化性质和稳定性进行了研究,结果表明黑果枸杞色素易溶于水,属于花色苷类色素;在酸性条件下,对热有一定的耐受性,耐可见光和紫外光的性能也较好,蔗糖和防腐剂苯甲酸钠对该色素稳定性无影响,而氧化剂H2O2对色素的稳定性有不良影响,还原剂Na2SO3对色素的影响不显著,而金属离子Fe2+、Fe3+、Cu2+和Sn2+离子对色素的稳定性具不良影响。

This paper systematically studies the physical, chemical property and stability of the pigment ofLycium ruthenicum Mutt., the results show that it is a type of anchocyanin and easy to solve in water, having resistance against heat in acid condition and good resistance against visible light and vltravidet light. It is also found in the experiment that surose preservative don＇t exert negative effects on the stability of the pigment while H2O2 has negative effects and Na2SO3 doesn＇t have obvious effects, metal ions such as Fe^2＋, Fe^3＋, Al^3＋, Pb^2＋, Sn2^＋ have negative effects with a certain of the metal ion density.