不同处理的紫藤花萼中黄色素提取及理化性质研究

Study on the extractions and physical and chemical properties of yellow pigments from Wisteria sinensis sweet calyx with different processing

以民间食用紫藤花的鲜萼、干萼与冷冻萼为原料,研究其花萼中黄色素提取工艺及其理化性质。结果表明:鲜萼、干萼与冷冻萼分别适于微波辅助提取、加热回流提取与超声波辅助提取;所得三种黄色素均为酸性环境稳定且易溶于乙醇等极性溶剂,耐热性较强,对光照比较敏感,耐氧化性较差;常见食品共存物NaCl、Vc、苯甲酸钠、蔗糖与金属离子Mg2+、Ca2+、Fe3+、Cu2+对三种黄色素有影响且差异较大。研究表明紫藤花萼长期保存使用时应以干萼为宜。

The raw materials of fresh calyx, dried calyx and frozen calyx of the folk edible wisteria （ Wisteria sinensis Sweet） were studied for the extracting procedure, physical and chemical properties of yellow pigments.The results revealed that fresh calyx, dried calyx and frozen calyx were suitable for microwave- assisted extraction, heating reflux extraction and ultrasonic-assisted extraction respectively, all the three kinds of yellow pigments were stable under acidic conditions and freely soluble in polar solvent such as ethanol, strong heat resistance, more sensitive to light, poorer oxidative resistance.The coexisting components of common food such as NaCI,Vc, sodium benzoate, sucrose,and metal iron such as Mg2＋ , Ca2＋ , Fe3＋ , Cu2＋ had greater effects,with significant differences, on the stability of three yellow pigments and.Therefore,the wisteria kept with dried calyx was optimal.