五月花红色素的稳定性分析

目的:为生产各种食用品、化妆品、医药药品等色素新产品提供重要原料,研究五月花红色素的提取条件和稳定性。方法:以水作提取剂,用紫外分析法研究色素的稳定性。得到乙醇提取的适宜工艺条件是以pH=3的65%乙醇溶液,原料与乙醇的质量与体积比为1∶10,在室温下浸提24 h。结论:色素在440 nm有最大吸收峰,该色素水溶性较好,在pH值1～9时具有良好的稳定性,热稳定性也良好。蔗糖、葡葡糖等食品添加剂对色素无影响,但苯甲酸钠、柠檬酸、醋酸对其影响较大,耐光性较差。氧化剂、还原剂对色素的影响明显,金属离子对其影响较大。

The Stability of Red Pigment from Ixora Chinensis Lam

Objective： To provide important raw material for all kinds of new pigment used in food products, cosmetic and leechdom etc. Study on the stability of red pigment from Ixora chinensis Lam and the condition of extraction. Ethanol was used as the extractant in the extraction, and the pigment stability was investigated by UVspectrum. Methods： The optimum condition for ethanol extraction is： distilled water was used as the extractant and it was extracted under room temperature for 24 h. Conclusion ： The lmax for the pigment was 380 nm, which has good solubility in water, and excellent stability in the extractant （pH 1--9） for wide temperature scope, bad light resistanc characteritics was observed, however. Some common food additive, oxidizing agent, reducing agent have effect on the stability of the pigment, metallic ions has no effect on its stability.