山楂红色素的提取及其稳定性和抗氧化性的研究

Study on the Stability and Inoxidizability of Red Pigment from Hawthorn

用95%乙醇浸泡,采用超声波提取法,对预先处理过的山楂进行色素提取,研究了不同pH值、温度以及光照对山楂红色素稳定性的影响,并考察了山楂红色素对DPPH·自由基的清除能力。实验表明,山楂红色素在60℃以下的酸性条件下较稳定,并且对光照敏感,需避光保存。山楂浸提物对DPPH·自由基的清除率随着浸提物浓度升高而升高,当浓度达到50g·L-1时,清除率达到96.35%。说明山楂红色素具有较强的抗氧化能力。

Soaking the pre processed hawthorn by 95% ethanol,the red pigment was extracted by ultrasonic method. Influences of pH, temperature and light on the stability of the red pigment were studied in this paper. In addition, the DPPH · elimination ability of red pigment was studied. The results showed that the stability of red pigment from haw- thron was better under 60℃ ,it should be stored without light. The clearance to the DPPH· was increased as the con centration of soaking solution increased. When the concentration of soaking solution was 50 g· L-1 ,the clearance per- centage was 96.35%. These results suggested red pigment from hawthron had high antioxidant activity.