辣椒红色素的分离及光稳定性研究

Study on the Separation and Photostability of the Paprika Pigments

利用硅胶柱层析法分离辣椒红色素,得到黄色素酯和辣椒红素二酯,比较它们的光稳定性。结果表明,在光照条件下,辣椒红素二酯稳定性较高,4 d后仍有50%未被降解;避光存放3个月,辣椒红素二酯最稳定,降解率不到0.5%,而混合色素的稳定性降低。

In this manuscript, the separation and photostability of the paprika pigments. Yellow pigments mixture（β-carotene,β-cryptoxanthin ester and zeaxanthin esters） and capsanthin esters were obtained by silica gel column separation and their photostability were compared with paprika pigments. Capsanthin esters were the highest photostability either with or without light,and their degradation ratio were 50% for 4 days and less than 0.5% for 3 months,respectively. However the paprika pigments was unstable.