鹿心雪茶色素的研究

Studies on the Pigment from Usnea fuscorubens

本文研究鹿心雪茶色素提取工艺以及色素的理化性能。利用色素的光谱性质,研究了酸、碱、热、光、金属离子以及食品添加剂对该色素稳定性的影响。该色素在不同的酸、碱介质和金属离子中颜色不同、光谱性质不同,但对热较稳定,且有一定的耐光性。研究结果表明:该色素为水溶性红色素,不同的物质或条件对该色素的稳定性影响不同,鹿心雪茶红色素作为一种天然食用色素可用于食品,医药等行业中。本研究可为今后开发鹿心雪茶色素及其综合利用提供依据。

Tea and some plants that are used as tea are used to drinking for a long time in south china, Usnea fuscorubens Mot.is one of the plants used to drinking. The chemical components of Usnea fuscorubens have different physio-activities and thepigment is one of the components .In this paper,the technology of extracting pigment with boiling water and purifying pigmentwith macroreticular resins and the physical and chemical properties of the pigment from Usnea fuscorubens were studied. Bytesting the spectrum properties of the pigment the effect of pH, temperature ,illumination,different metal ions and food additiveson stability of the pigment were assayed.The results showed that the pigment was red pigment that can melt in water ,differentcauses may make different effete on the pigment stability. As a matural red pigment can be used in food and medicines.