关键词: 落葵色素, 提取, 理化性质, 稳定性

Abstract:

The optimal conditions for extracting pigment from fruits of Basella rubra L. were determined by orthogonal array design. The physico-chemical properties of the pigment such as solubility, spectral characteristics, thermal and light stability, recovering trait and color value were studied, and the effects of pH, metal ions and common food additives on the pigment were investigated. The highest pigment yield could be obtained under the optimized conditions as follows: using 0.01 mol/L hydrochloride as the extractant, extraction at 45 ℃ for 40 min. The pigment was easy to disperse in water and had good recovering trait and the average color value was 11.39. Its stability was nice below 60 ℃ and in pH 2 － 10, but light could accelerate its decomposition. Except Fe2+, Fe3+ and Cu2+, other metal ions such as K+, Na+, Ca2+, Mg2+, Zn2+ and food additives such as NaCl, VC, glucose, sodium benzoate, citric acid and Na2SO3 had no influence on the stability. Altogether, this pigment has good stability under certain conditions.

Key words: pigment from fruits of Basella rubra L., extraction technology, physico-chemical property, stability