天然玫瑰茄红色素研究进展

天然食品色素是最近20多年来受到广泛关注一类食品添加剂,玫瑰茄红色素是从玫瑰茄花萼中提取花色苷类色素,是一种安全、无毒天然食用色素,具有抗氧化、保肝、降血脂、降血压等重要生物活性。目前,玫瑰茄红色素提取方法主要有:盐酸―乙醇提取法、微波辅助法、膜技术提取法等,并应用大孔吸附树脂纯化工艺进行精制。玫瑰茄红色素包括矢车菊素–3–葡萄糖苷、飞燕草素–3–葡萄糖苷、矢车菊素–3–接骨木二糖苷和飞燕草素–3–接骨木二糖苷四种花色苷,主要着色成分为后两者。我国已批准玫瑰茄红色素可作为食品添加剂使用[GB/T12493–1990(08.125)]。该文综述玫瑰茄红色素提取方法、纯化工艺、化学结构、理化性质和生物活性等,对该红色素综合开发具有一定参考价值。

Research advance on natural hibiscetin red pigment

The natural food pigment is a class of newtype food additivesw,hich has been attracted much attention in recent 20 years.Hibiscetin red pigment is a sort of anthocyanins from the roselle calyx and is a safetyn,ot poisonous edible natural pigment.Large number of studies proved that it has many important biological activitiess,uch as:anti–oxidationp,rotecting the heparh,ypolipemic,hypotensive and so on.Three ways of extraction of hibiscetin red pigment were HCl–ethanol extraction m,icrowave assisted extraction and membrane extraction.It was refined by macroreticular resin purification process.Hibiscetin red pigment may include Cyanidin–3–glucosideD,elphindin –3–glucosideC,yanidin–3– sambubioside and Delphindin–3–sambubiosidea,nd the chief component used to color for food is the latter twoa,nd it had been used as an food additive [GB/T12493–1990(08.125)].Based on the latest research results in recent yearst,he biological active functionst,he extraction methodst,he purification process,the chemical constitutiont,he physic–chemical property and application of hibiscetin red pigment were summarized.This information may lead to a reference value in the comprehensive development and application of the hibiscetin red pigment.