甜石榴皮和酸石榴皮中天然黄色素的提取及其稳定性比较分析

Extraction and Stability of Natural Yellow Pigments from Acid and Sweet Pomegranate Rinds

对从酸、甜石榴皮中提取的天然黄色色素在不同环境条件下进行稳定性分析。结果表明:该色素水溶性好,黄色素的最大吸收波长在370nm,具有较好的耐热性、耐光性和耐氧化性;在酸性至弱碱性及食品添加剂存在时,该色素相当稳定;Na+、K+、Ca2+、Mg2+、Co2+、Zn2+等金属离子对这种色素具有护色作用,但是还原剂和金属离子Fe3+对色素稳定性有一定的影响。

Two natural yellow pigments were extracted from acid and sweet pomegranate rinds with ethanol, respectively and their stability was analyzed under different conditions. The two pigments both had good water solubility, thermoresistance, light resistance and oxidation resistance with a maximum absorption at 370 nm were found to be stable in acidic and basic media and in the presence of food additives （NaCl, citric acid and sucrose）. Metallic ions such as Na^＋, K^＋, Ca^2＋, Mg^2＋, Co^2＋ and Zn^2＋ were favorable to color maintenance of the two pigments while reductant （Na2SO3） and Fe^3＋ displayed negative effect on the stability. Acid and sweet pomegranate finds are abundant, cheap, and natural resources for the production of yellow pigments that can be used as food additives and colorants.