茅莓果红色素的提取及其稳定性分析

以茅莓果为原料提取茅莓果红色素,并对茅莓果红色素的稳定性进行研究。结果表明,色素最佳提取工艺为:提取剂1.5%盐酸乙醇(V/V),浸提温度为70℃,时间为6h,料液比为1∶700。稳定性研究表明,该色素对热和还原剂的稳定性较好。日光对色素的影响较大,所以在储存过程中应避免阳光直射。常用的食品添加剂如糖类,苯甲酸钠,柠檬酸,山梨酸钾,木糖醇,甜蜜素,糖精对色素的光泽无大的不良影响,其中抗坏血酸对色素的影响相对较大,因此其用量不宜过多;金属离子中Fe3+,Cu2+对色素影响较大,其他如Zn2+,K+,Ca2+,Mg2+,Na+,Al 3+对色素无不良影响。该色素耐酸碱性良好,在pH≤8时,显示稳定的红色;在pH>8时,显示稳定的淡黄色。

The research of the extraction and the stability of Rubus parvifolius red pigment

Rubus parvifolius red pigment is a kind of natural edible pigment extracted from Rubus parvifolius berries.This article researched on the stability of the red pigment.,which shows the best extraction technology is 1.5% hydrochloric acid-ethanol,70 ℃,6 hours and the ratio of raw materials 1∶700.Stability research shows that the red pigment has fine heat stability and reducibility stability.Sunlight has a great impact on the pigment,so in the process of storage it should be avoided direct sunlight.Common food additives,including sugar and sodium benzoate,citric acid,potassium sorbate,xylitol,cyclamate and saccharin,have little negative effect on the red pigment.However,because ascorbic acid has a slight impact on it,this food additive shouldn’t be used too much.Fe3+,Cu2+ have greater influence on the red pigment than others including Zn2+,K+,Ca2+,Mg2+,Na+,Al3+ etc.In the test of acid and alkali tolerance,the pigment shows strong acid resistance and alkali resistance intolerance.When pH value is not more than 8,the pigment showed stable red;On the contrary,it showed stable light yellow.