摘要
对玫瑰花色素作为新型天然食用色素的可行性进行了初步研究。通过纸色谱法、紫外分光光度法、酸碱反应、氯化亚铁显色反应、盐酸镁粉反应、中性醋酸铅沉淀反应等，初步鉴定了化学成份。对光、温度、ＰＨ值、氧化介质。还原价质、蔗糖、食盐、铝制品、铁制品、铜制品、锡制品等对色素的影响，进行了初步探讨。结果表明，其主要成份为黄酮类化合物；对光、热耐受性好；适用ＰＨ值范围宽；耐氧化性较差，耐还原性较好；Ｆｅ３＋和Ｓｎ２＋对其吸光值有明显影响，Ｃｕ２＋、Ａｌ３＋、食盐和蔗糖则影响甚微。
The preliminary study on the feasibility of red pigment of Rosa rugosa Thumb being used as a new type natural food pigment. It determines the preliminary chemical elements by psper chromatogram method.ultraviolet spectrometer method. acid -- alkaline reaction. FeCl2 developing colour reaction. HCI -- Mg reaction. neutral acetate Pn sediment reaction. so on、 and probes into the effects of light、 temperature、 PH、 Oxide、 reductant 、 sucrose 、 NaCl 、 AlCl3 、 FeCl3 、 CuCl2 、SnCl2 、 on the pigment. The results show that the major composition of the pigment is flavonoid chemical compound.The pigment can resist light and heat well, apply to wide PH value extent, resist the reductand well and oxide worse. Fe２+ and Sn２ + have evident effects on absorption spectrum value of the pigment, but Co ２ + 、Al３ + 、NaCl and sucrose have less effects.
出处
《中国林副特产》
1998年第3期1-4,共4页
Forest By-product and Speciality in China
关键词
玫瑰花
天然红色素
红色素
提取
稳定性
Bloom of Rosa rugosa Thumb natural red pigment eatracti stability.
