樟树果红色素的提取及性质研究

Study on Extraction and Characterization of Red Pigment from Cinnamomum camphora (Linn.) Presl Fruits

研究了樟树果红色素的提取条件和理化性质。结果表明,pH值1.0时的20%乙醇是樟树果红色素的最佳提取剂;樟树果红色素属花青素类色素,易溶于水和酸性乙醇;pH值对色素影响明显,在酸性条件下色泽稳定且具有热稳定性。光照能加快色素降解。金属离子Na+、Ca2+、A l3+、Cu2+、Zn2+对色素色泽无影响,而Fe3+、Pb2+有不良影响。色素的抗氧化性能较差而抗还原性能较好。蔗糖、葡萄糖和盐等添加剂对色素无影响。

Extraction conditions and physic-chemical properties of red pigment in fruits of Cinnamomum camphora （ Linn. ） P. were investigated, Results showed that 20 % ethanol solution of pH 1 was the optimal extractant for the red pigment from Cinnamomum camphora （ Linn. ） P. The Cinnamomum camphora （ Linn. ） P, red pigment is classified to anthocyanins, and it can be dissolved in water and acidic ethanol, for which pH had the significant effect on the color and lustre of pigment, The pigment is stable and has good heat resistance to acid environment. Under sunlight, degradation of the pigment could be accelerated. Metallic ions such as Na^＋ , Ca^2＋ , Zn^2＋ , Cu^2＋ , Al^3＋ had no effect on the color and lustre of pigment, but Fe^3＋ , Pb^2＋. had bad effect. The pigment had worse anti-oxidation ability and better anti-reductlon ability. The addition of glucose, sucrose, and salts had no effect on the pigment.