红龙果食用红色素的提取及理化性质分析(Ⅰ)

Extraction and Analysis of Edible Red Pigment from Fruit of Hylocereus Costaricensis(Weber) Britt. (Ⅰ)

从红龙果中提取了食用红色素H和副产物 ,研究了该食用红色素的理化性质 ,包括红色素的溶解性和可见吸收光谱特征,溶液pH值、加热、光等对色素稳定性的影响 ;还进行了色素和副产物的IR分析 ,红龙果挥发油成分的GC -MS分析 ;研究表明该色素为水溶性色素 ,其吸收光谱因pH而异 ,在pH=4～7、低温、避光条件下稳定性好 ;

An edible red pigment H and a by - product were extracted from fruit of Hylocereus costaricensis(Weber) Britt.. Properties of the pigment H including dissolubility, visible spectrum characteristic, effects of pH, temperature and sunlight on its stability were studied. The structure of the pigment H was primarily discussed by IR. Components of essential oil from fruit of Hylocereus costaricensis(Weber) Britt. were also analyzed by GC-MS. The pigment H is soluble in water, stable at pH 4～7, and should be kept away from sunlight at low temperature. Its visible spectrum is changed with pH value. The by - product proved to be cyclohexanehexol.