樟树熟果红色素提取工艺及稳定性研究-食品科学.PDF

2006, Vol. 27, No. 04 157 文赤夫，赵虹桥，田春莲，全海飞，危志刚，汪 兰 (吉首大学城乡资源与规划学院，湖南 张家界 427000) ：为开发利用樟树果实的丰富资源，增加其经济附加值及为寻找新的天然食品着色剂提供依据，从提取工 艺条件、pH、温度、时间等方面对樟树熟果红色素的提取方法及其稳定性进行了研究。结果表明，最佳的提取 工艺条件为料液比1:25，pH1，提取温度60℃，提取时间90min；该色素在可见区最大吸收波长为509nm；该色 素受pH 值影响较大，在pH1 时的A509nm 较大，色泽鲜艳，对温度不稳定。在pH5 时的A 509nm 较小，但对温度 较稳定，在pH ＞9 时色素变色；色素对金属离子的稳定性较高，Fe3+ 2+ 使色素溶液变色，Cu 对色素有增色效果， 2+ 2+ + 但加速了色素的降解，Ca 对色素有一定的降解作用，Mg 、Na 对色素无不良影响；食品添加剂VC、柠檬酸 对色素有一定增色效果，苯甲酸钠对色素有降色效果，蔗糖和淀粉对色素的影响不大；氧化还原剂对色素有破坏 作用 。 ：樟树；果实；食用色素；提取；稳定性 Study on Extraction Technics and Color Stability of Red Pigment from Camphor Tree’s Ripe Fruit WEN Chi-fu，ZHAO Hong-qiao，TIAN Chun-lian，QUAN Hai-fei，WEI Zhi-gang，WANG Lan (College of Resource and Planning Science, Jishou University, Zhangjiajie 427000, China) Abstract ：In order to exploit and utilize the fruit of camphor tree(Cinnamomun camphora (L.)Presl), and provide basis for looking for a new colorant of natural fruit, The extraction methods and stability of red pigment from camphor tree’s fruit by technical conditions such as pH, temperature and time. The results showed that the optimal technical conditons are with the ratio of material to solution is 1:25, pH, temperature and time are 60℃ and 90min respectively. The most apparent absorption wavelength of the pigment is 509nm among the visible spectrums. With pH of 1 its A509nm is obvious, and its colour is bright, but it is not stable to temperature, so the effect from pH is apparent. When pH is 5, its A509nm is lower, but it i