木莓果实红色素的理化性质及其稳定性

The chemical and physical properties of red pigment and its stability from Rubus swinhoei Hance

对木莓 (RubusswinhoeiHance)果实中提取的红色素理化性质进行了探讨 ,并就光、温度、pH值、氧化还原介质、7种金属离子、葡萄糖、蔗糖和苯甲酸钠等对其稳定性的影响进行了研究。结果表明 ,木莓鲜果中总花色苷含量高 ,属水溶性花色苷类。该色素对热的耐受性较好 ,但耐氧化还原性和耐Vc较差 ;7种金属离子中Na+ 、Mg2 + 、Al3 +和较高浓度Mn2 + (≥ 5 .0mmol/L)对该色素的稳定性较好 ,并有不同程度的护色效果 ,Zn2 + 对其稳定性较好 ,而Fe3 +和Cu2 + 对其稳定性有明显的影响或破坏作用 ;葡萄糖。

The red pigment was extracted from the fruit of Rubus swinhoei Hance, and its physical and chemical properties were identified. The effects of light, temperature, pH value, oxide-reducing medium, 7 kinds of metallic ions, glucose, sucrose and C\-\{6\}H\-\{5\}COONa on its stability were determined. The results showed that the pigment belongs to water-soluble anthocyanins with high content. It has good resistance to heat but a little to oxide reductant and Vc. Na\+\{+\}, Mg\+\{2+\}, Al\+\{3+\}and Mn\+\{2+\}(≥5.0 mmol/L) have better effects on the stability of the red pigment, and showed a certain colour maintenance, Zn\+\{2+\}has a good effect on its stability, while Fe\+\{3+\}and Cu\+\{2+\}show the decreasing appearance significantly. Glucose, sucrose and C\-\{6\}H\-\{5\}COONa have not harm.