离体培养藏红花细胞合成的藏红花色素稳定性

Stabilities of saffron pigments produced by in vitro cell culture of Crocus sativus L.

研究pH、温度、光照、氧化剂、还原剂、食品添加剂和金属离子对离体培养的藏红花细胞合成的藏红花色素稳定性的影响,并与藏红花柱头色素进行比较。结果表明:藏红花细胞合成的色素与柱头色素均为水溶性色素,呈亮黄色,对食品添加剂(食盐、柠檬酸、蔗糖、苯甲酸钠)和H2O2表现出良好的稳定性。与柱头色素相比,藏红花细胞合成的色素对强酸(pH1)、高温(80、100℃)和光照(日光灯光、紫外光)表现出更好的稳定性,对VC和Cu2+(0.001mol/L)的稳定性略差。稀碱溶液(0.47mol/LNa2CO3、0.1mol/LNaOH)、Na2SO3、Fe2+(0.050mol/L)和Fe3+能使细胞合成的色素色强增强。

The effects of pH,temperature,light,oxidant,reductant,food additives and metal ions on the stabilities of saffron pigments produced by Crocus sativus cells were investigated,and their stabilities were also compared with those of pigments from saffron stigma.The results showed that they were all watersolubleand bright yellow.They were stable to food additives and H2O2.Compared with saffron stigma pigments,saffron pigments produced by cell culture were more stable to strong acid（pH 1）,high temperature（80 ℃,100 ℃） and light（incandescent light,UV）,and less stable to VCand Cu2 ＋（0.001 mol/L）.The coloring power of saffron pigments produced by cell culture could be increased by dilute alkaline solutions（0.47 mol/L Na2CO3,0.1 mol/L Na OH）,Na2SO3,Fe2 ＋（0.050 mol/L） and Fe3 ＋.