摘要
本实验以干制的野玫瑰花为原料,5%的柠檬酸为溶剂浸提得玫瑰色素,色素易溶于酸性(pH1～3)的含水的极性溶剂中不溶于非极性的有机溶剂中;色素水溶液紫红透明,其对热和光等稳定性比较高;食品添加剂和大多数金属离子对色素稳定性无不良影响;Fe2+、Fe3+可引起色素变色。并研究了与该色素色调相匹配的吸收峰、颜色反应、不同pH条件的色调及色价等。结果表明:野玫瑰所含的色素属花青苷类色素。
The dry rose was extracted with 5% citric acid. Rose pigment is soluble in actic（pH1 -3）and water polar solvents easily, but not in non-polar organic solvent. It appears purplish red and transparent in the solution, and is stable to heat and sunlight. Most food additives and most metal ions do no show effects on the pigment except that Fe^2＋ and Fe^3＋ can bring about severe undesirab leeffects. Besides, the absorption peaks matching with the pigment tone and colour reaction, which under went changes under diferent pHs were studied. The results indicated that the rose pigment belongs to the ahthocyanins.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第6期93-97,共5页
Food Science
关键词
野玫瑰色素
理化
稳定性
吸光度
影响
rose pigment
physico-chemicah stability
absorbance
influence
作者简介
王忠民（1964-），男，教授，博士后，主要从事生物活性物质功能及食品安全的研究。
