山楂红色素提取及稳定性研究

Study on the Extraction and Stability of Red Pigment in Chinese Hawthorn

[目的]解决由于山楂红色素稳定性较差,从而影响山楂制品的感观的问题。[方法]对山楂红色素的提取和稳定性进行了探索,报道色素最稳定的pH范围和受热、光照时的变化,以及一些金属离子、有机酸、无机酸、糖类等食品中常见物质对山楂红色素的稳定性影响。[结果]从山楂中提取食用色素,用0.1%HCl-95%乙醇为浸取液,采用液泛法可提高色素的色价和收率;山楂红色素在酸性介质中颜色纯正,50℃以下稳定;食品添加剂中的Ca2+、Mg2+及柠檬酸、糖类等对山楂红色素有一定的增色作用。[结论]该研究为山楂红色素的提取和应用提供了依据。

[Objective] The study aimed to solve the problem influencing sensory properties of hawthorn products due to the poor stability of hawthorn red pigment.[Method] The extraction and stability of hawthorn red pigment were explored.The pH value range in which the pigment was most stable,the change of the extracted red pigment when it was heated or illuminated and the influences of some ordinary matters which were often found in food such as metal ions,organic and inorganic acids and sugars on the stability of hawthorn red pigment were reported.[Result] With 0.1% HCl-95% ethanol as extraction liquid,the edible pigment was extracted from hawthorn by flooding extraction method which could enhance its color value and recovery.The hawthorn red pigment had pure color in acid medium and was stable below 50 ℃.Ca2＋,Mg2＋,citric acid and sugars in food additives had some hyperchromic effects on hawthorn red pigment.[Conclusion] The research supplied basis for the extraction and application of hawthorn red pigment.