摘要
为了更好地开发利用茉莉花花蕾红色素这一丰富资源提供科学的理论依据,为生产各种食用品、化妆品等色素新产品提供重要原料,研究从茉莉花花蕾中提取红色素的工艺条件和色素的稳定性。以茉莉花花蕾为原料,蒸馏水作提取剂,在室温下浸泡24 h,用紫外分析法研究色素的稳定性。茉莉花花蕾红色素在305 nm处有最大吸收峰。该色素水溶性良好,pH对茉莉花花蕾红色素的稳定性无明显影响。热稳定性较好,但pH=1,pH=5在40℃时,茉莉花花蕾红色素受到的影响最大。蔗糖和葡萄糖食品添加剂对茉莉花花蕾红色素无明显影响。该色素耐氧化剂、还原剂较强,但耐光较差,Fe3+、Cu2+对色素稳定性的影响最大。
In order to make full use of the recourses of Guangxi′s Jasmine bud pigment that one of rich recourse and provide scientific theory,meanwhile,to provide important raw material for all kinds of new pigment used in food products,cosmetic and leech Dom,etc,study on the stability of red pigment from Guangxi′s Jasmine bud and the condition of extraction.Guangxi′s Jasmine bud was used as the material and the distilled temperature for 24 h.The pigment stability was investigated by UV spectrum.The maximum absorption peak for Guangxi′s Jasmine bud pigment was 305 nm,which has good solubility in water and the pigment,however when under the pH=1,pH=5 and the temperature was 40 ℃,the red pigment of jasmine has a great effect ion.Some common food additives,such as cane sugar and grape sugar have no effect on the stability of the pigment.The pigment has good oxidizing agent and reducing agent resistance characteristics but bad light resistance.Metallic ions have a litter effect on the stability of the pigment,but Fe3＋ and Cu2＋ have a great effect on its stability.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期113-116,共4页
Food Research and Development
基金
广西壮族自治区百色市科学研究与技术开发第一批项目(百科计1001013)
关键词
茉莉花花蕾
红色素
提取
理化性质
稳定性
the jasmine bud
red pigment
extraction
physicochemical properties
stability
