细叶百合花色素的稳定性研究

为开发天然色素,本试验以细叶百合为试材,研究了其花瓣色素的稳定性。在常温下用90%乙醇-0.1mol/L HCl溶液浸提细叶百合花瓣得到色素原液,然后对该色素液在酸碱性、热、光、食品添加剂、金属离子及氧化剂、还原剂等作用下的稳定性进行了测定和分析。结果表明:细叶百合花色素能在酸性乙醇溶液中稳定存在,但在高温、直射光、氧化还原剂、碱性环境以及金属离子(Cu2+、Mn2+)条件下不稳定;食品添加剂如蔗糖、有机酸等以及部分金属(Mg2+、Na+、K+、Ca2+)离子对色素没有不良影响。试验证明该色素在食品、化妆品等工业方面具有一定的开发应用和前景。

Stability of pigment in Lilium pumilum

To develop the natural pigment,the stability of the pigment extracted from Lilium pumilum DC.was studied.The pigment in fresh flower was extracted by using 90% ethanol-0.1mol/L HCL under room temperature.Its resistance to acid,alkali,light,oxidation and reduction were determined and analyzed.The results showed that this pigment was stable in acid ethanol but unstable at high temperatures,under direct sunlight or in alkaline environment.The oxidants,reductions and metal ions,such as Cu2＋ and Mn2＋,could reduce the stability of the pigment.But the food additive like sucrose,organic acid as well as some metal ion（like Mg2＋、Na＋、K＋ and Ca2＋）has not adversely affected to the stability of the pigment.Experiment has proved that the pigment has certain aspects of the development and application prospect in the food,cosmetic industries.