文档介绍：※基础研究食品科学 2010, Vol. 31, No. 15 135
红菜苔红色素的稳定性研究
李伟 1,2,张赟 1
(,湖北恩施 445000;
,湖北恩施 445000)
摘要:目的:通过研究不同环境条件对红菜苔红色素在可见光区的稳定性的影响,分析红菜苔红色素的稳定性。
方法:采用 pH2 的酸性 75% 乙醇溶液作为提取溶剂,对色素提取液在 400~700nm 范围内进行扫描获得 3 个吸收峰,
而后分别探讨温度、pH 值、H 2 O 2 、VC、蔗糖、金属离子对色素 3 个吸收峰的影响。结果:该色素的 3 个吸
收峰波长分别为 416、527、658nm;红菜苔红色素对热较稳定,可耐受一定高温;pH 值对其影响较大,需在
低酸性条件下使用;H 2O 2、VC 对其有一定的破坏作用;蔗糖可使其稳定性增加,大多数金属离子对其无影响,
而 Fe3+ 可使色素褪色。
关键词:红菜苔;红色素;稳定性
Stability of the Red Pigment from Brassica campestris L.
LI Wei1,2,ZHANG Yun1
(1. School of Biological Science and Technology, Hubei University for Nationalities, Enshi 445000, China;2. Key Laboratory of
Biologic Resources Protection and Utilization of Hubei Province, Hubei University for Nationallities, Enshi 445000, China)
Abstract:Objective: The effects of different environmental conditions on the stability of the red pigment from Brassica
campestris L. were studied. Methods: The stem bark of Brassica campestris L. was extracted with 75% acidic alcohol, pH 2. The
red pigment obtained was scanned in the range of 400-700 nm and its stability under different environmental conditions was
reflected by absorbance values at maximum absorption wavelengths. Results: The red pigment had good thermal stability and
could endure high temperature. It was greatly affected by pH and presented good stability und