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中国农学通报 ›› 2007, Vol. 23 ›› Issue (4): 101-101.

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荚迷果实红色素稳定性研究

邓素兰   

  • 出版日期:2007-04-05 发布日期:2007-04-05

Study on the Stability of Viburum dilatatum Thunb Red Pigment

Deng Sulan   

  • Online:2007-04-05 Published:2007-04-05

摘要: 【研究目的】通过***提取荚迷果实红色素并对影响影响 荚迷果实红色素稳定性因素的研究,初步探明各因素的影响程度,为利用该色素提供依据;【方法】应用紫外分光光度法对经过不同处理后的色素在535nm处的吸光值进行测定;【结果】荚迷果实红色素为水溶性色素,在酸性条件下(pH﹤4)、75℃以下相对稳定,对光照不敏感,但在直射光和还原介质下稳定性较差。除Fe3+可引起色素溶液变色并产生沉淀外,其他金属离子对其稳定性均无影响。3种添加剂碳水化合物、苯甲酸钠和没食子酸中,苯甲酸钠对色素稳定性影响较大,其他两种对稳定性无影响且有一定的护色效果;【结论】荚迷果实红色素在直射光和还原介质下稳定性较差,不利贮存。

关键词: 差异分析, 差异分析, 粒重分布, 超级杂交稻

Abstract: 【OBJECTIVE】Tried to find each factor which may have separate effect on keeping stability of Viburum dilatatum Thunb red pigment;【METHOD】Separate pigment effected by different method was determined by ultraviolet spectral photometer at 535 nm.;【RESULTS】This pigment is water soluble pigment which was stable below 75℃ and under pH﹤4, and was low sensitive to light flight condition, but the stability changed worse under cast light and reduction media. Fe3+ could alter the color of red pigment solution, caused precipitation and decreased its stability, but K+, Mg2+, Zn2+, Al3+, gluscose and sodium benzoate had little effect on the stability. benzoic acid sodium have certain effect to this pigment, but Carbohydrate碳水化合物 and Gallic acid 没食子酸 has little effect to this red pigment.【CONCLUSION】The stability of Viburum dilatatum Thunb red pigment changed worse under cast light and reduction media..

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