| 天然食用植物色素山兰红的研究 |
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| 引用本文： | 郑惠兰 李朝明. 天然食用植物色素山兰红的研究[J]. 食品与发酵工业, 1992, 0(5): 50-55 |
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| 作者姓名： | 郑惠兰 李朝明 |
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| 作者单位： | 中国科学院昆明植物研究所西双版纳热带植物园(郑惠兰,陶国达,张育英,唐寿贤,罗明贤,仉素碧),中国科学院昆明植物研究所植物化学开放实验室(李朝明),中国科学院昆明植物研究所植物化学开放实验室(陈泗英) |
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| 摘 要： | 由爵床科植物五指山兰(Peristophe lanceolia Nees)的嫩枝和叶提制而得的一种食用天然色素,被命名为山兰红色素。该色素属水溶性,提取得率为4～8％,pH6.8～8时最大吸收峰波长为580nm,pH3～6.4时最大吸收峰波长为480nm,颜色随pH而变化,中性色素液强日晒5小时,颜色由暗紫变为红紫。100℃加热两小时,pH4色素液变化不大,更加清澈透明,pH7色素液颜色变浅而透明,较玫瑰茄色素稳定,色价E_1cm~10％=2278(580nm),主要色素成分为天竹葵宁-3-β-葡萄糖苷。食用安全,可用于饮料,低度酒,米制品等着色。
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| 关 键 词： | 食用天然色素 山兰 |
Studies on a Natural Food Pigment from Peristophe Lanceolia |
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| Zheng Huilan Tao Guoda Zhang Yuying Tang Shouxian Luo Mingxian Ni Subi. Studies on a Natural Food Pigment from Peristophe Lanceolia[J]. Food and Fermentation Industries, 1992, 0(5): 50-55 |
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| Authors: | Zheng Huilan Tao Guoda Zhang Yuying Tang Shouxian Luo Mingxian Ni Subi |
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| Abstract: | A food pigment was obtained from Peristophe Lanceolia Nees (Acanthanceae) collected in Xishuangbanan the Yao Nationality folk. This pigment was named "lanceolin red" the extracting rate was 4-8% for fresh branches and leaves of the plant. The principle pigment constituent of "lanceolin red" is pelargonidin-3-β-glu-coside. The colour of pigment changes with pH value give red colour , purple colour and hlue colour et al. E1cm10% = 2278 (580nm). The results of the solubility ,colour reaction, stability and safety tests showed that "lanceolin red" pigment could be used in beverage, wine, rice foods. |
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| Keywords: | Natural food colour Peristophe lanceolia |
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