食品科学 ›› 2007, Vol. 28 ›› Issue (3): 82-84.

• 基础研究 • 上一篇    下一篇

玫瑰花瓣红色素提取及定性

 曹少谦, 王可兴, 潘思轶   

  1. 华中农业大学食品科技学院; 华中农业大学食品科技学院 湖北武汉430070; 湖北武汉430070;
  • 出版日期:2007-03-15 发布日期:2011-12-31

Study on Extraction and Identification of Rose Petals Red Pigment

 CAO  Shao-Qian, WANG  Ke-Xing, PAN  Si-Yi   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2007-03-15 Published:2011-12-31

摘要: 对玫瑰花瓣中色素定性做了初步研究,颜色反应、红外色谱及高效液相色谱结果均表明玫瑰红色素是花色苷类色素,并且只含有一种花色素配基。玫瑰色素颜色鲜亮,且具有功能活性,可以作为一种具有天然色素添加剂。

关键词: 玫瑰, 色素, 提取, 鉴定

Abstract: In this paper, the red pigment of rose petals was extracted and identified by color test, IR (infra red) and HPLC (high performance liquid chromatography). The results showed that the red pigment is a kind of anthocyanin. It can be used as an additive with activity function.

Key words: rose, pigment, extraction, identification