食品科学 ›› 2009, Vol. 30 ›› Issue (19 ): 35-39.doi: 10.7506/spkx1002-6630-200919006

• 基础研究 • 上一篇    下一篇

五色彩叶草叶片色素的稳定性及抑菌性研究

杨晓玲1,郭金耀1,黄 玲2   

  1. 1.淮海工学院海洋学院,江苏省海洋生物技术重点实验室 2.长治医学院
  • 收稿日期:2009-05-21 出版日期:2009-10-01 发布日期:2010-12-29
  • 通讯作者: 杨晓玲1 E-mail:gjyao6688@yahoo.com.cn
  • 基金资助:

    淮海工学院自然科学基金项目(Z2007036)

Stability and Antibacterial Activity of Pigment from Brassica oleracea var. acephala D.C.

YANG Xiao-ling1,GUO Jin-yao1,HUANG Ling2   

  1. 1. Jiangsu Key Laboratory of Marine Biotechnology, Huaihai Institute of Technology, Lianyungang 222005, China;
    2. Changzhi Medical College, Changzhi 046000, China
  • Received:2009-05-21 Online:2009-10-01 Published:2010-12-29
  • Contact: YANG Xiao-ling1, E-mail:gjyao6688@yahoo.com.cn

摘要:

研究五色彩叶草(Coleus blumei var.verschaffel)叶片色素对温度、光照、pH 值、酸味剂和糖类物质的稳定性,同时对色素抑菌性进行研究。结果表明:彩叶草叶片色素具耐光性,在自然光照射下仍可以保持红色, 60℃以下的温度加热2h 后色素颜色无变化,60℃以上彩叶草色素的热稳定性降低。该色素受pH 值影响较大,pH2.0 以下时该色素呈稳定红色。酸味剂、糖类物质对彩叶草叶片色素均有增色、护色作用。酸味剂比糖类效果好,持续时间长。酸味剂中乳酸的增色效果明显;糖类物质中葡萄糖的增色效果较好,但随着时间的延长,糖类物质对彩叶草色素的增色、护色效果会逐渐降低直至消失。抑菌实验表明:彩叶草叶片色素对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌均有抑制作用,其中对枯草芽孢杆菌的抑制作用最为明显。本研究结果可为天然色素的研究及开发利用提供理论依据。

关键词: 五色彩叶草, 色素, 稳定性, 抑菌性

Abstract:

Pigment in Brassica oleracea var. acephala D.C was extracted and purified to study the effects of temperature, sunlight, pH, acid agents and sugars on its stability and its antibacterial activities against E. coli, Staphyloccocus aureus and Bacillus subtilis. The pigment had some light resistance and its red color could be maintained when exposed to sunlight, which had little change after 2 h heating at temperatures bellow 60 ℃, but became light and even disappeared when heating temperature was above 60 ℃. pH displayed a great effect on the pigment, which showed a stable red color below pH 2. Acid agents and sugars both had hyperchromic and protective effects on the pigment, and in terms of effectiveness and lasting time, the former was superior to the latter. Of three acid agents tested, lactic acid exhibited the best hyperchromic effect. The hyperchromic effect of glucose was better than that of other two sugars tested. The hyperchromic and protective effects of sugars, however, would progressively decline and even disappear with the storage time prolonging. The pigment had distinct antibacterial activities against E. coli, and Staphyloccocus aureus, especially against Bacillus subtilis. The results above benefit the development and utilization of the pigment as helpful references.

Key words: Brassica oleracea var. acephala, pigment, stability, antibacterial antivity

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