紫甘薯色素的提取工艺与性质研究

Extraction And Characterization of Purple Sweet Potato Colour

本文报道了从紫甘薯中提取花青素类天然食用色素,用大孔吸附树脂精制花青素类天然食用色素的工艺方法,以及紫甘薯色素的理化性质,包括光谱特征和溶液pH及其它理化因素对紫甘薯色素颜色稳定性、呈色强度和色调等的影响。研究表明,与其它来源的花青素一样,随pH增大,最大吸收波长向长波方向移动。当溶液中Cl^(-)浓度增加时,最大吸收峰处吸光强度增加。

Purple sweet potato colour was obtained by aqueous extraction of purple sweet potato( ipomoes batatas) ,and refined by macroporous resin. The spectrum characterictic of purple sweet potato colour, and the effects of pH on the colour and stability of the same colour were studied. The bathochromic shift in the visible wavelenth of maximum absorption was found as the pH is raised, and the colour solution is deeped as the Cl' concentration is increased. Heating also caused color changes.