内蒙古地区天然植物沙棘果中黄色素的提取工艺及性质研究

以内蒙古地区沙棘果实为原料，研究了提取黄色素的工艺条件，同时对该色素的性质进行了初步探讨。结果表明，以95％的乙醇溶液作浸提剂，提取的黄色素浓度最高，工艺流程简单易行，且无毒，无污染。对提取的黄色素进行的性质试验表明，沙棘黄色素对光、热具有较好的稳定性，适用于酸性或弱碱性的食品中，葡萄糖、氧化剂(H2O2)、还原剂(Na2SO3)等食品添加剂均无明显影响以上结果为这种优良天然色素的开发与应用提供了参考。

Study on the Extraction and Characteristics of theYellow Pigment from Inner Mongolia NaturalPlant Hippophae rhamnoides Fruits

The extraction conditions and the characteristics of the yellow pigment from Inner Mongolia natural plant Hippophae rhamnoides fruits were studied.The results showed that the concentration of extracted yellow pigment is highest with 95% ethanol.The technology process is simple,innocuous and nonpolluting.The property experiments indicated that the yellow pigment has a good stability to heat and light,it could be used in acid or weak alkaline foods.Food additives such as glucose,oxidizer(H 2O 2),reducer(Na 2SO 3),and so on had no obvious effects.Above results provided effective data and theory references to exploiting and applying the excellent natural yellow pigment from Hippophae rhamnoides.