摘要
从落葵科落葵属植物落葵(Basella rubra L.)成熟果实中提制的落葵红色素,其着色力极好,在pH3—7范围内呈较鲜艳的紫红色。光照、加热和Fe^(2+)。Fe^(3+)、Cu^(2+)等金属离子的加入,有使该色素受到破坏的趋势。当添加适量的抗坏血酸后其光稳定性可以得到改善。
The Basella red pigment is extracted from the fruits of Basella rubra. It is a new pigment for food. The ability of coloring is good. It is bright purple in pH 3-7. It will be broken under the effects of light, heat and the metal-ions, for example, Fe^(2+), Fe^(3+) Cu^(2+) et al. The stability of the pigment in UV rays could be improved when adding an approprite amount of ascorbic acid into the solution of the colorant.
出处
《天然产物研究与开发》
CAS
CSCD
1989年第1期61-66,共6页
Natural Product Research and Development
关键词
落葵
落葵红色素
稳定性
Basella rubra L.
Pigment
Stability
