红子果中色素的提取及其性能分析

Analysis on Extraction and Performance of Pigmen in the Red Sub Fruit

红子果中色素为火棘红色素，主要成分为矢车菊-3-葡萄糖苷等水溶性花色苷类色素类，属于类黄酮化合物。类黄酮色素具有2-苯基苯并吡喃和2-苯基苯并吡喃酮的结构。具有2-苯基苯并吡喃结构的也称为花青素类色素，为花色素的基元，2-苯基苯并吡喃酮也称花黄素类。本文就红子果中色素的提取及其性能分析，如光学性质、酸碱性、热稳定性、食品添加剂影响等方面来进行探讨。

Red pigment is Pyracantha child fruit red pigment, mainly composed of cyanidin - 3 - - glucoside and other water - soluble anthocyanin pigments, belonging to flavonoids. Flavonoid pigments with2 - phenyl - benzo pyran and 2 - phenyl - benzo - pyrone structure, with 2 - phenyl benzopyran structure, also known as anthocyanin pigments, the base element for the flower pigments ,2 - phenyl- benzo -pyrone, also known as anthoxanthin class. In this paper, the red pigment extracted in the sub -results and performance analysis, such as optical properties, acidity, thermal stability, and other aspects of food additives are discussed.