食品科学 ›› 2010, Vol. 31 ›› Issue (4): 120-122.doi: 10.7506/spkx1002-6300-201004027

• 工艺技术 • 上一篇    下一篇

甜樱桃果实红色素的提取和稳定性研究

杨青珍,王 锋,孙元琳   

  1. 运城学院生命科学系
  • 收稿日期:2008-12-16 修回日期:2009-08-18 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 杨青珍 E-mail:yqz757575@163.com

Extraction and Stability of Red Pigment from Sweet Cherry Fruits

YANG Qing-zhen,WANG Feng,SUN Yuan-lin   

  1. Department of Life Sciences, Yuncheng University, Yuncheng 044000, China
  • Received:2008-12-16 Revised:2009-08-18 Online:2010-02-15 Published:2010-12-29
  • Contact: YANG Qing-zhen E-mail:yqz757575@163.com

摘要:

采用正交试验对甜樱桃果实红色素的最佳提取条件进行研究,并探讨该色素的稳定性。结果表明,以固液比1:8(m/V)加入体积分数90% 乙醇溶液,超声处理5min,在50℃水浴中提取效果最好;该色素属水溶性色素,耐室内自然光、耐热性强,耐氧化性较差,除Al3+、Fe3+ 外,其余金属离子对色素均无影响,在酸性介质、还原剂以及常用的食品添加剂等条件下有较好的稳定性,可作为食品饮料、医药等行业的天然植物色素。

关键词: 甜樱桃, 色素, 提取, 稳定性

Abstract:

Ethanol was used to extract natural red pigment from sweet cherry fruits under the assistance of ultrasonic. The optimal extraction process was investigated using orthogonal array design. Along with this, the stability of pigment product obtained was dealt with. Results showed that using 90% ethanol to extract raw material in 50 ℃ water bath under the assistance of ultrasonic treatment for 5 min gave an optimal red pigment extraction. The pigment was easy to dissolve in water, and had poor resistance to indoor natural light, heat and oxidation. Except Al3+ and Fe3+, other metal ions including Mg2+, Ca2+, Cu2+, Zn2+, Na+, and K+ had no obvious effects on the pigment. In acidic medium or in the presence of reductants or common food additives, the pigment exhibited good stability. Therefore, the pigment as a natural plant-derived pigment can be extensively used in food, medicine industries, and so on.

Key words: sweet cherry, pigment, extraction, stability, orthogonal array desing

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