无患子花色素理化性质研究

以无患子花为原料,提取无患子花色素并研究了其理化性质。实验结果证明水对无患子花色素的提取能力最强,在253 nm处存在最大吸收峰;无患子花色素适合中性溶液保存;光照会促进无患子花色素的分解;无患子花色素在60℃温度下具有较好的稳定性;K⁺、Ca²⁺的存在对无患子花色素的稳定性有较大影响;食品添加剂中葡萄糖、蔗糖和维生素C（V_C）会破坏无患子花色素的稳定性;此外,无患子花色素具有一定抗氧化还原的能力。这一结果可为以无患子花为原料的食品开发提供有益提示和理论基础。 

Study on the physicochemical properties of pigment from flower of Sapindus mukurossi

With the flower of Sapindus mukurossi as raw material, the extraction conditions and physicochemical properties of flower pigments were studied.Experimental results proved that water had a strong ability of extracting effective. The pigment of flower got the maximum absorption peak in 253 nm. Experiment showed that the pigment was more stable under neutral conditions and light can promote the decomposition of the pigment and below 60 ℃ also good for storage.K⁺ and Ca²⁺ had great influences on color and stability of the pigment.Glucose, sucrose and vitamin C ( V_C) could damage the stability of the pigment.The extraction from the flower of Sapindus mukurossi showes a certain antioxidant activity.All the results will provide theoretical basis for the food development based on the pigment from the flower of Sapindus mukurossi.