山楂新品种红色素的提取及其稳定性研究

Study on Extraction and Stability of Red Pigment from Crataegus pinnatifide

以5个山楂品种为原料提取山楂红色素,并对色素最稳定的pH范围和受热变化及一些金属离子、氧化剂、还原剂、酸类、糖类等食品中常见物质对山楂红色素的稳定性影响进行了研究。结果表明:5个山楂品种中天宝红色素含量最高。山楂红色素在酸性条件下性能稳定;在强碱条件下,色素会发生改变。在60℃以下具有良好的热稳定性,高温加热会使其色暗、浑浊。氧化剂和还原剂对色素有降解作用。柠檬酸、草酸对色素有明显的增色作用,而抗坏血酸能减弱色素吸光值。对于糖类和金属离子K+、Ca2+、Al3+等较为稳定,Fe3+有明显增色作用。

Extraction of red pigment from five Cratageus pinnatifide was performed in present study,and stability analysis on the red pigment under different conditions was also systematically investigated.The results showed that the concentration of red pigment was highest in ‘Tianbao’ among the five hawthorn varieties.The performance of hawthorn red pigment was stable in acid condition,while it varies under strong base environment.The heat resistance of red pigment was excellent when temperature was below 60℃,and it would be dark and turbid under high temperatures.The oxidant and reducer could cause the degradation of the red pigment.At the same time,the citric acid and oxalic acid increase the absorbance value of the red pigment obviously,whereas the ascorbic acid reduced the absorbance value.The red pigment remains stable in the solutions rich in carbohydrate,K＋,Ca2＋,Al3＋,etc.and Fe3＋ promoted the absorbance value vastly.