影响夜交藤红色素稳定性的因子研究

Study on the stability of red pigment from polygonum multiflorum thumb

为生产各种食用品、化妆品、医药药品等色素新产品提供重要原料,研究夜交藤红色素的提取条件和稳定性。以水作提取剂,在室温下浸提24小时,用紫外分析法研究色素的稳定性。色素在330nm有最大吸收峰,该色素水溶性较好,pH值对色素的稳定性影响较大,但热稳定性良好。苯甲酸钠、柠檬酸、醋酸、蔗糖及葡萄糖等食品添加剂,对色素无明显影响,淀粉对其影响较大,耐光性较差。氧化剂、还原剂中除抗坏血酸对色素的影响明显外,其他均无明显影响,金属离子对其影响较小。

To provide importante raw material for all kinds of new pigment used in food products,cosmetic and leechdom etc. Study on the stability of red pigment from Polygonum multiflorum Thunb？ and the condition of extraction. Ethanol was used as the extractant in the extraction,and the pigment stability was investigated by UV. The optimum condition for ethanol extraction is：distilled water was used as the extractant and it was extracted under room temperature for 24h. The λ max for the pigment was 330nm,which has good solubility in water,bad pH and light resistaance eharacteritiee was observed ,however. Some common food additive, such as sodium benzoate, citrate, cane sugar, glucose, acetate, oxidizing agent, reducing agent, metallic ions have no effect on the stability of the pigment. Starch has no effect on its stability.