紫马缨丹花色素的提取及稳定性研究

研究了紫马缨丹花玫瑰红色素的提取工艺和基本性质，探讨了影响色素稳定性的因素。结果表明，该色素易溶于水和醇，受pH值影响明显。在酸性条件下色泽稳定且具有较好的热稳定性和光稳定性，但抗氧化还原能力较弱，葡萄糖、蔗糖、盐等食品添加剂与有机酸对色素有增色作用，大多数金属离子（除Fe^3＋、Cu^2＋外）对色素的色泽无不良影响。

Study on Extraction and Stability of Pigment in Flowers of Purple Lantana Camara

This paper has studied the extraction technology and the basic properties of rose-colored pigment from purple Lantana camara flowers,and probed into the factors that influence the stability of pigment. Results show that the pigment is easily dissolved in water and alcohol,for which pH has significant effects on the tone of pigment. The pigment is stable to heat under the acidic condition,but its anti-oxidation ability is poor. The food additives,such as glucose,sucrose and salt,and acidizer have color enhancement effect on the pigment,most metal ions (except Fe3+ and Cu2+) have no bad effects on the tone of pigment.