蓬■红色素的提取及其稳定性研究

STUDY OF STABILITY OF THE RED PIGMENT IN RUBUS HIRSUTUS THUNB

为探讨蓬红色素作为一种天然食用色素的可行性 ,该文对其色素的稳定性进行了初步研究。结果表明 :蓬红色素在可见光区的最大吸收波长 (在柠檬酸—磷酸氢二钠缓冲液内 )是 5 0 2nm ,在酸性条件下 (pH≤ 4 ) ,该色素较稳定。色素在有机溶剂中溶解性不好。色素热稳定性较好 ,但氧化剂H2 O2 及高浓度Na2 SO3 对它有严重破坏作用。强光对色素的破坏较之自然光、黑暗来得大。

A preliminary study was carried out to explore the feasibility of using the red pigment of Rubus hirsutus Thumb as a new-type natural food pigment. When the pigment had a pH of 3, its λ max occurred at 502 nm in the visible spectrum. Its stability remained good in an acid condition, particularly in a buffer of pH≤4.This pigment showed fairly good heat stability, but was susceptible to the oxidant H 2O 2 and high concentration of Na 2SO 3. Intense light affected its stability more than natural light or darkness.