红菾菜红色素的提取及其稳定性研究

Extraction and stability of red color agent in Beta vulgaris

目的和方法 研究红 艹夭小、菜中红色素的提取方法及该色素在不同环境中的稳定性。结果 该红色素为水溶性色素 ,最大吸收波长为 5 30nm。在弱酸性及中性介质中表现稳定 ;耐光、耐热性较差 ;对氧化剂、还原剂、苯甲酸钠、VC 及蔗糖等添加物有较好的稳定性 ,而对柠檬酸等的稳定性较差。结论 红 艹夭小、菜红色素是一种天然色素 ,可以广泛用于食品、饮料中。

Objective and methods To study the extracting conditions and stability of the red color agent in Beta vulgaris. Results The red pigment was soluble in water and its λmax occurred at 530 nm.Its stability remained good in weak acid or neutrality condition,but was not resistant to light and heat. Its stability showed good in oxidant,reductant,sodium benzoate,vitamin C and sugar,but not in citric acid. Conclusion The pigment is a kind of natural plant pigment ,and can be used extensively in food and beverage.