茶梅花色素的提取及其稳定性研究

Study on extraction and stability of red pigment in camellia sasanqua

研究茶梅花红色素的提取方法及稳定性,为开发利用天然色素提供实验依据.在常温下用65%酸性乙醇溶液浸提新鲜茶梅花,过滤得色素原液,然后对该色素的耐酸碱性、耐热性、耐光性及耐氧化还原性等理化性质进行测定和分析.结果显示茶梅花红色素能在酸性乙醇溶液中稳定存在,不耐高温.日光直射、碱性环境、氧化还原剂以及高价金属离子(Fe3+和Al3+)对茶梅花色素稳定性影响较大.但食品添加剂、低价金属离子对色素色泽无不良影响.该天然色素在食品、化妆品等行业具有应用前景.

The extraction of red pigment from camellia sasanque and the stability of the extract have been investigated. The red pigment in fresh flower was extracted by using 65 % acid ethanol under room temperature. Its resistance to acid, alkali, heat, light, oxidation and reduction was analyzed. The results showed that this pigment was stable in acid ethanol but unstable at high temperatures, under direct sunlight or in alkaline environment. The presence of oxidants, reductants and high valence metal ions, such as Fe^3＋ and Al^3＋ , could reduce the stability of the pigment, while food additives and low valence metal ions had no negative effect. This study provided a support for the application of this natural pigment in food and cosmetic industries.