仙人草棕色素的提取及稳定性研究

STUDIES ON THE EXTRACTION AND STABILITY OF THE BROWN PIGMENT IN MESONA CHINENSIS

研究仙人草中棕色素的提取条件,对该色素的耐热性、耐光性、耐氧化性、耐还原性等性能进行考察。同时研究几种食品添加剂(食盐、蔗糖、柠檬酸、苯甲酸钠等)对仙人草棕色素稳定性的影响。结果表明:用水熬制从仙人草中提取棕色素,工艺简单,产品纯,提取率为2.21%。棕色素对热、光、氧化剂H2O2、对还原剂Na2SO3均有强的耐受能力。食盐、蔗糖、苯甲酸钠对棕色素没有影响,而柠檬酸的加入使棕色素颜色加深。

Extracting conditions of brown pigment of mesona chinensis, the brown pigment＇s property of heat-endurance, light-endruance, oxidation-endurance and reduction-endurance, as well as the effects of food additives including salt, sucrose, citric, and sodium benzoate on the pigment were studied. Experimental result show： the extracting can be accomplished by using water, the extraction rate is 2.21%. The brown pigment has good light, and heat resisting property. It has more resistance capability against reducing agent-Na2SO3, and oxidizing agent-H2O2. Salt, citric and sodium benzoate has no effects on the degradation of the brown pigment. Citric can make the color of brown pigment hard.