海红果红色素的提取及理化性质研究

Study on the extraction and the physicochemical properties of the natural red pigment in the Haihongguo

用正交实验研究海红果红色素的最佳提取工艺条件和其在不同环境及介质中的稳定性。研究结果表明:70℃条件下,以95%乙醇,在pH为4的条件下,浸提1.5 h的效果最佳,其产率为17.065%。该色素在酸性条件下较为稳定;光和热具有一定的增色作用;淀粉、柠檬酸、苯甲酸钠、蔗糖、葡萄糖、几种金属离子对该色素色泽无不良影响,部分还有一定的增色作用。色素对氧化剂、还原剂、Fe3+,Sn2+较为敏感。

The optimum extracting conditions of natural red pigment in Haihongguo were investigated by using orthogonal design and researched the stability in the different surroundings. The results showed that 70 ℃, 95% EtOH, pH=4.0 and extracted 1.5 h were optimal. The producti on rate is 17. 065% in this condition. The pigment is stable in acid, the light and the heat have fortification effects on the tone of the pigment. The starch ,lemon acid, sodium benzoate, sucrose, glucose and several metals have no harmful effects and they have fortification effects on the tone of the pigment. The pigment is sensitive to H2O2 ,Fe^3＋ and Sn^2＋.