摘要
用索氏提取器以二氯甲烷为溶剂对野菊茎叶粉末回流提取,回收溶剂后将浸膏经硅胶柱层析用石油醚和乙酸乙酯(不同体积比)溶剂进行梯度洗脱,收集石油醚和乙酸乙酯8:2的洗脱液得到一种野菊蓝色素。测定野菊蓝色素的紫外、荧光、红外等光谱,以色素保留率为考察指标,分别测试不同pH值缓冲溶液、温度以及不同浓度的氧化剂、还原剂、食品添加剂、金属离子等对其稳定性的影响。野菊蓝色素在紫外光区225 nm处有较大吸收峰,在270 nm以上有吸收强度较弱的吸收带,以最大吸收波长610 nm为激发波长,在670 nm处有最大发射波长,其荧光量子产率为5.28%,结合红外光谱说明该色素含芳香环且有荧光性能。该色素在pH2-4时稳定性良好,在25-45 ℃温度范围内变化较小,低浓度H_(2)O_(2)对色素影响较小,Na_(2)SO_(3)能破坏色素。葡萄糖、蔗糖、D-果糖、柠檬酸、草酸、乙酸钠对色素有保护增色作用,可溶性淀粉却使色素出现沉淀;K^(+)、Na^(+)对色素影响不大,Cu^(2+)、Fe^(2+)、Fe^(3+)对色素有损坏作用,Ca^(2+)、Zn^(2+)、Mn^(2+)对色素有保护增色作用。野菊蓝色素是一种有待开发的天然食品着色剂。
The dichloromethane extractes were obtained through refluxing the powder of these stems and leaves of Chrysanthemum indicum with dichloromethane in Soxhlet extractor,after dichloromethane was recovered,the dichloromethane extractes was eluted through silicone column chromatography with petroleum ether and ethyl acetate (different volume ratio) solvent,the blue pigment of Chrysanthemum indicum was collected from elutent of petroleum ether and ethyl acetate volume ratio of 8:2.The UV,fluorescence and IR spectra of the blue pigment were determined,taking the pigment retention rate as the target index,its stability effects were tested include different pH buffer solutions,temperatures and different concentrations of oxidants,reducing agents,food additives,metal ions,etc.The blue pigment has a large absorption peak at 225 nm in the ultraviolet region,an absorption band with weak absorption intensity above 270 nm,the maximum emission wavelength has 670 nm with a maximum absorption wavelength of 610 nm as the excitation wavelength and its fluorescence quantum yield was 5.28%,this shows that the pigment is a compound with fluorescent properties and aromatic ring in the base of the infrared spectrum.The pigment is stable at pH 2-4,with little change in the temperature range of 25-45 ℃,the oxidant H_(2)O_(2) has little effect at its low concentration,the reducer Na_(2)SO_(3) can destroy the pigment.Glucose,sucrose,D-fructose,citrate,oxalic acid,sodium acetate have a protective and coloring effect to the pigment,but the soluble starch precipitates the pigment,K^(+) and Na^(+) have little effect to the pigment,Cu^(2+),Fe^(2+) and Fe^(3+) have a damage,Ca^(2+),Zn^(2+) and Mn^(2+) has the function of protecting and adding color.This blue pigment is a natural food colorant to be developed.
作者
魏玲玲
王乙颖
张晟瑞
童天娇
刘存芳
田光辉
WEI Lingling;WANG Yiying;ZHANG Shengrui;TONG Tianjiao;LIU Cunfang;TIAN Guanghui(School of Chemical&Environmental Sciences,Shaanxi University of Technology,Hanzhong 723000,China)
出处
《食品科技》
CAS
北大核心
2021年第5期180-185,共6页
Food Science and Technology
基金
陕西省科技厅社会发展科技攻关项目(2018SF-307)
陕西省教育厅科研项目(19JK0190)。
关键词
野菊
茎叶
蓝色素
色素保留率
稳定性
Chrysanthemum indicum L.
stem and leaf
blue pigment
pigment retention rate
stability
作者简介
魏玲玲(1996—),女,硕士研究生,研究方向为天然产物开发与利用;通信作者:田光辉。
