| 地菍果实红色素的提取及其稳定性 |
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| 引用本文： | 石冬梅,刘剑秋,陈炳华.地菍果实红色素的提取及其稳定性[J].应用与环境生物学报,2002,8(1):47-51. |
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| 作者姓名： | 石冬梅 刘剑秋 陈炳华 |
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| 作者单位： | 1. 福建医科大学药学系,福州,350004
2. 福建师范大学生物工程学院,福州,350007 |
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| 摘 要： | 从地Nian（Melastona dodecandrum Lour)果实中提取出天然红色素，并对其理化性质进行了研究。结果表明，该色素为花青素类色素，对光、热的耐受性较好；耐氧化性，还原性及维生素C较差，受试的五种金属离子Fe^3 ,Cu^2 ,Mn^2 ,Mg^2 ,Zn^2 对色素的稳定性影响不大；食盐、蔗糖和苯甲酸钠亦无显著影响。该色素可作为新型天然食用色素加以开发利用，图2表10参5。
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| 关 键 词： | 地Nian果实 红色素 提取 稳定性 |
| 修稿时间： | 2000年7月11日 |
EXTRACTION AND STABILITY OF RED PIGMENT FROM MELASTOMA DODECANDRUM LOUR FRUIT |
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| SHI Dongmei ,LIU Jianqiu & CHEN Binghua.EXTRACTION AND STABILITY OF RED PIGMENT FROM MELASTOMA DODECANDRUM LOUR FRUIT[J].Chinese Journal of Applied and Environmental Biology,2002,8(1):47-51. |
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| Authors: | SHI Dongmei LIU Jianqiu & CHEN Binghua |
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| Institution: | SHI Dongmei 1*,LIU Jianqiu 2 & CHEN Binghua 2 |
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| Abstract: | This paper presents the preliminary study on the feasibility of the fruit pigment from Melastoma dodecandrum Lour used as a new natural food pigment. The effects of light, temperature, pH value, oxide, reducing medium,sucrose,VitC,NaCl,FeCl 3,CuSO 4,MgSO 4,MnSO 4 and ZnSO 4 on stability of the pigment were studied.The results showed that the pigment could resist light and heat well. Vit C, oxide and reducing medium could evidently affect the absorption spectrum value and color of the pigment, while Fe 3+,Mn 2+, Cu 2+,Mg 2+,Zn 2+,NaCl,sucrose and C 6H 5COONa had less effects. Fig 2, Tab 10, Ref 5 |
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| Keywords: | fruit of Melastoma dodecandrum red pigment extraction stabilit |
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