金樱子棕色素的提制及其毒理学评价试验

THE EXTRACTION TECHNIQUE AND TOXICO- LOGICAL ESTIMATION TEST OF JINYINGZI BROWN PIGMENT

金樱子棕色索系由金樱子(Rosa laevigata Michx.)提制而成。金樱子为蔷薇科植物金樱子的干燥成熟果实,是一种传统中药,并可食用,但作为天然色素用于食品着色未有前人报道。该项研究目的在于确定从原料到产品的完整工艺流程,采用正交试验设计试验组合,根据正交表L_(16)(4~5)安排各因子与水平,进行最佳条件的选择,为该种色素的正式投产提供了科学依据。并按照食品安全性毒理学评价程序完成了第一、二阶段的毒理试验,证明是一种安全性高的无毒天然色素。该项成果为山区资源——金樱子开辟了新用途,为食用天然色素增加了一个新品种。

Jinyingzi brown pigment is extracted from Rosa laevigata Michx.. The raw material resource is plentiful, which is widely distributed in central, east, south, south-west and south-east China. Jinyingzi is the dry ripe fruit of Rosa laevigata Michx.. It is a traditional Chinese medicine and also used as food for nearly one thousand years. But no report on pigment as food colorant from it was seen. The purpose of this research is to establish the whole technic process from raw material to products. According to the orthogonal test, the optimum conditions are chosen with table L1θ(4～5). The scientific data have been provided for the production of the brown pigment. Identification and application studies on this pigment have also been carried out. According to the T'oxicological Estimation of Food Additive, the first and second stage of toxicological test for the pigment have been completed. The acute LD50 by oral in mice was over 15g/kg(solid). The mutation test is all negative. No lead and arsenic elements have been detected. All the tests indicate that this pigment is nontbxic and safe. The extraction technique and the results of tpxicological estima- tion test have been reported in this paper. This study brings about a new way of utilization of Jinyingzi in mountain areas and a new natural edible pigment.