蜀葵花紫红色素的研究

食品科学 ›› 2005, Vol. 26 ›› Issue (10): 66-71.

蜀葵花紫红色素的研究

孙健, 彭子模, 蒋跃明

中国科学院华南植物园，新疆师范大学生命与环境科学学院

出版日期:2005-10-15 发布日期:2011-09-25

Studies on the Purple-red Pigments from Flowers of Althaea rosea (L.) Cavan.

SUN Jian, PENG Zi-Mo, JIANG Yue-Ming

1.South China Botanic Garden, The Chinese Academy of Sciences; 2. Life and Environment Science Institute, Xinjiang Normal University

Online:2005-10-15 Published:2011-09-25

摘要/Abstract

摘要： 本文以蜀葵(Althaearosea(L.)Cavan.)紫红色花瓣为实验材料,从光、热、pH值、氧化介质、还原介质、蔗糖、食盐、防腐剂和金属离子等方面对色素的稳定性进行研究;分析了色素粗成分及有害微量元素的含量,同时对色素的食用安全性进行了小鼠急性毒性实验。结果表明:该色素属于花色苷类,耐光性好;但抗H2O2、Na2SO3较差,具有一定的耐热性;维生素C可起增色作用;食品基质蔗糖、食盐,防腐剂苯甲酸钠及多数金属离子对该色素的稳定性无不良影响,但Fe3+、Fe2+、Cu2+、Pb2+、Sn2+对色素具有不利的影响。经有害微量元素测定及毒理学实验,说明该色素可作为天然功能型色素使用。

关键词: 蜀葵, 色素, 稳定性, 花色苷

Abstract: The purple-red petals of Althaea rosea (L.)Cavan. were used as experimental materials to extract flower pigments. The effects of light, heat, pH value, oxide, reductor, sucrose, salt, preservative and metal ions were investigated on the stability of the pigment. The components and the amounts of harmful trace elements of the crude pigments were assayed. The edible- safety was examined by the test of mice’s acute toxicity. The results indicated that this pigment was of a type of anchocyanin and had a strong resistance to light but a poor capability against H2O2 and Na2SO3. The pigment exhibited a resistance to heat treatment to certain extent. The colour of the pigment was improved by the addition of VC. Sucrose, salt, sodium benzoate and most of metal ions had no negative effects on the stability of the pigment, but Fe3+、Fe2+、Cu2+、Pb2+ and Sn2+ accelerated the pigment degradation . Based on the tests of harmful trace elements and acute toxicity, it was suggested that this pigment couldbe safely used as a natural functional pigment.

Key words: Althaea rosea(L.)Cavan., pigment, stability, anchocyanin

孙健, 彭子模, 蒋跃明. 蜀葵花紫红色素的研究[J]. 食品科学, 2005, 26(10): 66-71.

SUN Jian, PENG Zi-Mo, JIANG Yue-Ming. Studies on the Purple-red Pigments from Flowers of Althaea rosea (L.) Cavan.[J]. FOOD SCIENCE, 2005, 26(10): 66-71.

[1]	任爽，董文霞，刘锦芳，毛立科，高彦祥，袁芳. 食品运载体系包埋姜黄素的研究进展[J]. 食品科学, 2021, 42(9): 264-274.
[2]	吕思伊，卢琪，潘思轶. 包封姜黄素的果胶-核桃蛋白复合物乳液稳定性及体外消化[J]. 食品科学, 2021, 42(8): 1-9.
[3]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[4]	栾慧琳，吴雨卿，郑红霞，柯翔宇，毛立科. 肉桂酸基油凝胶及其乳液的制备及理化性质表征[J]. 食品科学, 2021, 42(8): 60-66.
[5]	郝敏，夏强，何俊，孙杨赢，党亚丽，曹锦轩，潘道东. 高效液相色谱-串联质谱法对烤鸭皮色素的组成和结构分析[J]. 食品科学, 2021, 42(8): 229-234.
[6]	王枭，孟官丽，王齐蕾，汪浪红，范代娣，吕新刚. 基于静电喷雾法萝卜硫素微胶囊的制备与表征[J]. 食品科学, 2021, 42(7): 113-119.
[7]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[8]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[9]	娄海伟，赵玉，赵逸，林俊芳，赵仁勇，叶志伟，郭丽琼. 蛹虫草转录组分析及类胡萝卜素生物合成相关基因的挖掘[J]. 食品科学, 2021, 42(6): 150-156.
[10]	范三红，王娇娇，李佳妮，白宝清. 辣椒红色素和辣椒碱体内抗氧化活性及降血脂功能[J]. 食品科学, 2021, 42(5): 201-207.
[11]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[12]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[13]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[14]	贾浩，姚亚亚，周晨霞，刘阳星月，李慧静. 臭氧处理结合密闭包装在储藏期间对小麦品质的影响[J]. 食品科学, 2021, 42(3): 258-265.
[15]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.