金属离子对黑果枸杞中花青素颜色稳定性的影响

Effect of Metal Ions on Color Stability of Anthocyanins from Lycium ruthenicu Murr

以黑果枸杞(Lycium ruthenicu Murr)中的花青素为研究对象,以CIELAB色空间为研究方法,通过观察a*、b*和△E*随时间的变化情况,研究了10种金属离子对黑果枸杞花青素水提液颜色稳定性的影响。K^+、Na^+、Ca^(2+)、Mn^(2+)、Mg^(2+)、Zn^(2+)对黑果枸杞花青素颜色稳定性无显著影响;Cu^(2+)对花青素溶液有明显退色作用;Al^(3+)使花青素溶液明显增色;Fe^(2+)使花青素溶液产生紫黑色沉淀;Fe^(3+)会破坏花青素类物质。在黑果枸杞花青素的制备和应用中,应尽可能避免铁、铜、铝制品的接触,以免影响颜色的稳定性。

With the anthocyanins in Lycium ruthenicum Murr as the object,using the method of CIELAB color space,the change of value of a*、b*and△E*were used to study the effect of ten kinds of metal ions on color stability of anthocyanins in L.ruthenicum Murr.The results showed that K^+,Na^+,Ca2^+,Mn^2+,Mg2+ and Zn2+ had no obvious influence.Cu^2+ obviously fade the color,Al^3+ aggregated the color of the solution obviously,Fe^2+ produced atropurpureus in the solution and Fe3+destroyed the anthocyanins.In the preparation and application of L.ruthenicum Murr anthocyanin,the contact of iron,copper and aluminum should be avoided as far as possible,so as not to affect the stability of color.