樱花色素的提取及其稳定性研究

Extraction of Flowering Cherry Pigment and Study of Its Stability

以樱花为原料提取了樱花色素,并对影响提取收率的的因素如提取剂的选择、提取温度、提取时间、提取酸度、提取剂用量、提取次数等条件进行了大量实验,得到了从樱花中提取樱花色素的最佳条件,设计了提取工艺,然后对该色素的耐酸碱性、耐热性、耐光性、耐氧化还原性等理化性质和稳定性进行测定和分析,旨在为樱花色素的开发、利用提供有实用价值的信息。结果表明,在30℃水浴中,用pH=1的95%乙醇溶液浸泡樱花1h,过滤得色素提取液,该色素易溶于水和醇,受pH值影响明显。在本酸性条件下色泽稳定且具有较好的热稳定性和光稳定性,对氧化剂的耐受能力较弱,而对还原剂则较为稳定;食盐、蔗糖、柠檬酸等食品添加剂以及大多数金属离子(除Fe3+,Pb2+外)对色素的色泽均无不良影响,可用于有色糖果、食品、果汁饮料、茶饮料及酒类,具有开发应用价值。

The extraction methods of flowering cherry pigment from flowering cherry are discussed, and its sbahility and physicochemical properties are studied in this paper. The paper discussed various factors affecting the extraction of pigment from the flowering cherry, these factors include the solubility of the pigment, temperature, extracting time, extracting acidity and extraction agent vloume. And then get the optimum condition to provide scientific basis for the exploration and application of this pigment： Results show that, at 30℃ water baths, soaks flowering cherry lh with the pH= 1 95 % ethyl alcohol sloution, filters, and gets the pigment. The pigment is easily dissolved in water and alcohol, for which pH has significant effects on the to ne of pigment. It also has the good thermal stability and the light stability under the acidic condition; its antioxidation ability is poor,but then to reducing agent is stable; the food additives, such as salt,sucrose, ctric acid and most metal ions （except Fe^3＋, Pb^2 ＋ ） have no bad effects on the tone of pigment. It can be used for candy, food, beverage and inebriant, it has gre at value of development and application.